CORN CASSEROLE WITH CAULIFLOWER
This corn casserole with cauliflower is a delicious cross between corn and cornbread.
Provided by Emily M Bare
Categories Side Dish Casseroles Cauliflower
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
- Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 28.4 g, Cholesterol 41.3 mg, Fat 17.1 g, Fiber 2.5 g, Protein 4.5 g, SaturatedFat 9.7 g, Sodium 534.4 mg, Sugar 3.3 g
CAULIFLOWER CASSEROLE
To dress up cauliflower, Mom used a delightful mixture of a cheesy sauce, bright red and green pepper pieces, and crushed cornflakes. We enjoyed this casserole so much that leftovers were rare. -Linda McGinty, Parma, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts : Calories 162 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 503mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
VEGETARIAN CREAMED CORN CASSEROLE FROM SCRATCH
Finally, a vegetarian creamed corn casserole! Great for the holidays.
Provided by stesta86
Categories Side Dish Casseroles Corn Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
- Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
- Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
- Bake in the preheated oven until the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 349.3 calories, Carbohydrate 40.4 g, Cholesterol 89.7 mg, Fat 19.7 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 11.6 g, Sodium 617.4 mg, Sugar 8.3 g
CORN AND CAULIFLOWER SAUTEED IN BOURBON BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the Bourbon-Infused Butter in a large skillet over medium heat. Add the cauliflower and cook, stirring occasionally, until crisp-tender and golden in spots, 8 to 10 minutes. Add the corn, 3/4 teaspoons salt and some pepper, and continue to cook, stirring often, until the corn is just cooked through, about 4 minutes more. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the parsley.
- Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month.
TOMATO-CAULIFLOWER CURRY WITH CORN
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 minute. Add the tomato paste and cook, stirring, until it dissolves into the oil, about 1 minute. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add 2 cups water, the cauliflower and chickpeas. Bring to a simmer, cover and cook until the cauliflower is almost tender, about 6 minutes.
- Add the quartered tomatoes to the pot. Simmer, uncovered, until the tomatoes soften, about 5 minutes. Add the corn, heavy cream and honey. Simmer until the cauliflower is tender and the tomatoes break down, about 7 minutes. Season with salt. Remove the cinnamon stick.
- Meanwhile, make the tomato yogurt: Mix the grated tomato, lime juice, yogurt, 1/4 cup cilantro and the scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan.
CAULIFLOWER CORN SUPREME
My great-aunt gave me the original recipe to be used as a side dish, but I changed it to work as a vegetarian main dish. We enjoy it often with salad and bread.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture. , Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 165 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 502mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.
CORNFLAKE CAULIFLOWER CASSEROLE
Make and share this Cornflake Cauliflower Casserole recipe from Food.com.
Provided by Dotty2
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place cauliflower and a small amount of water in a saucepan Cover and cook for 5 mins or until tender crisp.
- Drain.
- Combine cauliflower, sour cream, cheddar cheese, conflakes, peppers and salt.
- Transfer to a greased 2- quart baking dish.
- Sprinkle with parmesan cheese and paprika.
- Bake uncovered at 325 F for 30-350mins or until heated through.
Nutrition Facts : Calories 207.3, Fat 15.7, SaturatedFat 9.4, Cholesterol 44.3, Sodium 453.7, Carbohydrate 9.1, Fiber 2.2, Sugar 4.1, Protein 9.3
CAULIFLOWER CASSEROLE
Make and share this Cauliflower Casserole recipe from Food.com.
Provided by alyseepoo
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Bring a pot of water to a boil. Add cauliflower and cook for about 10 minutes.
- Drain and place in a 2-quart casserole dish.
- In a small bowl combine butter, Parmesan cheese, bread crumbs, salt and red pepper flakes.
- Sprinkle mixture over casserole and top with Cheddar cheese. Bake for 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 422.8, Fat 32.6, SaturatedFat 9.8, Cholesterol 27.8, Sodium 668.2, Carbohydrate 21.5, Fiber 4.5, Sugar 4.8, Protein 13.2
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