Creamy Cauliflower Food

CREAMY BAKED CAULIFLOWER

Steps:

• Heat oven to 425°F.
• Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.
• Mix cream cheese, milk, Parmesan and garlic powder until blended. Place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray. Add peppers and cream cheese mixture; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Mix cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover.
• Bake 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.

CREAMY ROASTED CAULIFLOWER SOUP

Steps:

• Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
• On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
• Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
• Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another 1/4 to 3/4 teaspoon, depending on the broth). This soup tastes amazing once it's properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
• Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

CREAMY CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

CREAMY MASHED CAULIFLOWER

Steps:

• Cook cauliflower in boiling water in saucepan 10 min. or until tender; drain. Place in food processor.
• Add reduced-fat cream cheese and dill; process until smooth.
• Serve topped with Parmesan.

CREAMY BAKED CAULIFLOWER

Steps:

• Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
• Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
• Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
• In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
• Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.

CREAMY CAULIFLOWER ALFREDO

Steps:

• 1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
• 2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
• 3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley.

CREAM OF CAULIFLOWER SOUP

Steps:

• Chop cauliflower and leeks.
• Simmer cauliflower and leeks in broth for 30 minutes.
• Blend in blender to desired consistency.
• Melt butter in deep skillet and add flour.
• Gradually add milk while whisking until thick.
• Add all and season to taste.

CREAMY CAULIFLOWER CASSEROLE

Steps:

• Pre-heat the oven to 350F (180C).
• Cook the cauliflower for about 3-5 minutes or al dente either by boiling in a large pot of water or vapour. Drain well, for approximately 10 minutes.
• While cauliflower is draining, in a medium / large pot add the butter and melt, then whisk in the flour, salt, pepper and thyme.
• Then slowly add the milk, stirring constantly, bring to a boil and boil for approximately 2-3 minutes until thickened.
• Place 2-3 tablespoons of white sauce on the bottom of the 8 inch baking dish. Add the drained cauliflower and cover with remaining white sauce. Then sprinkle with the parmesan cheese. Bake for 15 minutes, then raise the heat to 400F (200C) and bake for another 5 minutes or until golden. Let sit 5 minutes then serve. Enjoy!

CREAMY CAULIFLOWER SAUCE

Steps:

• Bring a pot of salted water to the boil. Add cauliflower and cook for 10 minutes, or until soft.
• While the cauliflower is cooking, heat olive oil in a frypan (skillet). Add onion and garlic and cook over a low to medium heat until golden and soft, but not browned.
• Drain cauliflower and add to your blender, along with cooked onion and garlic mixture, drained cashews, vegetable stock, nutritional yeast, salt, pepper and nutmeg.
• Blend until completely smooth.
• Return to saucepan and bring back up to heat if serving immediately, or pop it in the fridge or freezer for a meal later on.

CREAMY CAULIFLOWER

Steps:

• In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

CREAMY CAULIFLOWER SOUP

Steps:

• In a 5-quart saucepan, add all ingredients except salt and white pepper.
• Cover and simmer until vegetables are tender (about 20 minutes).
• Strain off and reserve most of the liquid.
• Place vegetables in a food processor and puree.
• Add pureed vegetables and reserved liquid back into the pot, add salt and white pepper, and reheat.

WHOLE30 CREAMY CAULIFLOWER SOUP

Steps:

• Melt ghee in large pot on stove over medium heat. Add garlic, onion. Cook, stirring occasionally, until onion is translucent (about 5 minutes).
• Add carrots, celery, cauliflower, broth, milk, bay leaf, salt and pepper and bring to a boil.
• Boil until veggies are tender, about 25 minutes if using a cauliflower head, 10 minutes if using frozen cauliflower.
• Transfer to food processor, remove bay leaf, and purée in blender or food processor until smooth.
• Stir in parsley and top with crumbled bacon.

CREAMY CAULIFLOWER WILD RICE SOUP

Steps:

• Cook the wild rice according to package instructions. While it's cooking, proceed with making the soup.
• dd the onion, garlic and celery a large soup pot with 2 tablespoons of water and cook over medium heat for about 5 minutes until starting to soften, stirring often (alternatively, you can saute the veggies in 1 tbsp of olive oil). If the pot starts to dry out at any time, add another tablespoon of water.
• Add the thyme and oregano, stir to combine and cook for another 2 minutes until fragrant, stirring frequently.
• Add the cauliflower, carrot and all of the vegetable stock and simmer over medium-low heat until the carrots and cauliflower are tender. This should take approximately 20 minutes.
• Stir in the nutritional yeast.
• Scoop half of the soup into a blender. Make sure you leave a crack in the lid to let the steam escape. Start blending on low then increase to high and blend until smooth and creamy. Once it's blended, pour it back into the soup pot with the rest of the soup. Alternatively, use an immersion blender directly in the pot to blend about half of the soup.
• Stir in the cooked wild rice.
• Stir in the lemon juice and season with salt and pepper, if needed.
• Serve right away with chopped fresh chives or green onion and lemon wedges.

CREAMY MASHED CAULIFLOWER WITH LAUGHING COW CHEESE - WLS RECIPES

Steps:

• Steam cauliflower per package instructions or place cut cauliflower in a microwave safe bowl with 1 inch water and microwave 6-7 minutes or until very soft when pierced with a fork.
• Drain cauliflower and return to bowl. Add all remaining ingredients.
• Cream all the ingredients together using an hand blender (or transfer all the ingredients to a blender). Blend well until consistency becomes smooth.

CREAMY CAULIFLOWER BAKE

Steps:

• Preheat the oven to 375F.
• Lightly grease a 9x13-inch baking dish with olive oil.
• Bring a large pot of salted water to a boil. Carefully add cauliflower florets and cook for 5 minutes. Rinse with cold water and drain thoroughly. Transfer to the baking dish
• Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Saute 5 minutes, or until translucent. Add the garlic, thyme, and a pinch of salt and pepper. Saute 30 seconds, or until fragrant.
• Stir in the Organic Cream of Chicken Condensed Soup, Organic Chicken Broth, ricotta cheese, and mustard. Bring to a simmer, and cook for 5 minutes, stirring frequently. Remove from heat and pour evenly over cauliflower. Cover with foil, and bake for 35 minutes.
• In a small bowl, mix together the shredded parmesan cheese, thyme, and gluten-free crackers or breadcrumbs, if using.
• Carefully remove the foil, and sprinkle parmesan mixture evenly over the surface. Bake, uncovered, for an additional 10 minutes, or until the topping is golden.
• Remove from the oven, and set aside to cool slightly. Serve, and enjoy!

CREAM OF CAULIFLOWER SOUP WITH SPRINKLES

Steps:

• Heat the butter in a large saucepan and add the onion, leek and celery. Cook very gently for 10 mins until soft but not coloured. Add the cauliflower, milk and stock. Bring to a simmer, then gently cook for 10-12 mins until the cauliflower is tender. Add the cream and bring back to the boil. Season with salt and nutmeg, then place in a blender and blitz until smooth. If you like, you can sieve the soup to make it even smoother - I think this makes a difference and doesn't take much more effort, but it's certainly not essential.
• To serve, bring the soup to the table in the pan with a ladle and little dishes of all the different things you want to serve as sprinkles. Let everyone help themselves. I like to take little servings of soup and scatter over something different each time for variety.

CREAMY KETO CAULIFLOWER SOUP RECIPE

Steps:

• Turn Instant Pot to SAUTE mode and let the Instant Pot inner cooking pot heat for a couple of minutes. Add diced bacon and cook until crispy. Remove from Instant Pot and place on a plate lined with paper towels to drain any extra bacon grease.
• Add diced onion to the pot and cook until the onion is fragrant and translucent, about 2 minutes. Add garlic and continue to cook for 1 minute.
• Press CANCEL to stop sautéing.
• Add diced cauliflower florets, broth, salt and pepper.
• Cover the Instant Pot with the lid and place the valve in the LOCK mode. Turn pressure to MANUAL and set the timer to 3 minutes.
• Carefully quick release the value when the timer is complete.
• Remove lid and with an immersion blender, blend the cauliflower soup until creamy.
• Turn Instant Pot to WARM mode and add half of the shredded cheese and heavy cream. Stir with a spoon until the cheese has melted and the cream is well incorporated.
• Serve with cooked diced bacon, sliced scallions and additional shredded cheese.

CREAMY CAULIFLOWER CHICKEN

Steps:

• Place chicken breasts in between two sheets of parchment paper and gently thin out with a meat mallet or rolling pin.
• Drizzle with a little oil and season on both sides with salt and pepper.
• Heat a large, deep pan over medium-high heat. Add the chicken breasts then allow to cook for 2-3 minutes per side until golden brown. Remove and set aside.
• the same pan, add the bacon and cook until crisp and golden. Remove and set aside.
• Drain off the bacon fat, leaving 1-2 tablespoons behind.
• Add the onion and garlic to the pan and sauté until soft and fragrant.
• Add the cauliflower florets and thyme and cook for 5 minutes. Pour in the chicken stock, cream and lemon juice then season with salt and pepper.
• Allow to simmer until the cauliflower is almost tender.
• Add the chicken back to the pan along with any of its resting juices and allow to cook for another 5 minutes until the chicken is heated through and cooked throughout.
• Serve with side dishes of your choice.

CREAMY CAULIFLOWER PAKORA SOUP

Steps:

• In a Dutch oven over medium-high heat, bring first 14 ingredients to a boil. Cook and stir until vegetables are tender, about 20 minutes. Remove from heat; cool slightly. Process in batches in a blender or food processor until smooth. Adjust consistency as desired with water or additional stock. Sprinkle with fresh cilantro. Serve hot, with lime wedges if desired.

VEGAN CREAMY CAULIFLOWER CASSEROLE

Steps:

• Cook the rice in 2 cups of water.
• Sauté onions, celery and cabbage until the onions are translucent and then pour into a bowl.
• Cook cauliflower in 2 cups of vegetable broth until almost soft, about 10 minutes.
• Blend sauce ingredients in a blender until smooth.
• Mix vegetables with the rice and pour into a large casserole dish.
• Pour the sauce over the mixture.
• Bake at 350°F (180°C) for 45 minutes.

EASY CREAMY CAULIFLOWER

Steps:

• Gather the ingredients.
• Break the cauliflower into bite-sized florets.
• Add water to a large saucepan to a depth of about 2 inches. Add about 1/4 teaspoon of salt, and bring the water to a boil.
• Add the cauliflower florets to a steamer basket and place the basket in the pan. Cover and cook for 4 to 5 minutes, or until the cauliflower is just tender.
• Drain the cauliflower and transfer to a serving bowl.
• Melt the butter in a small (1-quart) saucepan over medium-low heat.
• Whisk the flour into the butter until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
• Gradually add the milk and continue cooking until smooth and thickened, stirring constantly.
• Season to taste with salt, pepper, and cayenne or nutmeg (if using), and then pour over hot drained cauliflower. Gently mix to coat the florets.