Country Cauliflower Casserole Food

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
• In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
• Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

CAULIFLOWER CASSEROLE

Steps:

• Put cauliflower in saucepan, add 1 cup water, cover and cook on med for 8 minutes.
• Drain.
• Mix cauliflower with sour cream, cheddar cheese, crumbs, pepper, onions, and salt.
• Put in greased 2qt casserole.
• Sprinkle with parmesan.
• Bake, uncovered at 325* for 30 minutes.

COUNTRY CAULIFLOWER CASSEROLE

Steps:

• Cook cauliflower in medium sized pot filled with one inch water until tender then drain.
• Stir in sour cream, cheese, crushed crackers, onions, peppers, salt & pepper.
• Transfer to a greased 2-quart casserole dish. Sprinkle with breadcrumbs then drizzle with melted butter and top with Parmesan cheese.
• Bake at 325 degrees for 30 minutes.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

CAULIFLOWER RICE

Steps:

• Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
• Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
• In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.

CAULIFLOWER CASSEROLE

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.