CREAMY BAKED CAULIFLOWER
Get out the casserole dish for our Creamy Baked Cauliflower recipe. The family will love this cheesy baked cauliflower with sweet corn and garlic dish. Creamy Baked Cauliflower is a great side dish for special occasions, but it's also perfect for making any occasion special.
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CREAMY BAKED CAULIFLOWER
Think of this as a creamier, richer take on traditional family bake, cauliflower cheese
Provided by Good Food team
Categories Buffet, Side dish
Time 1h10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.38 milligram of sodium
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
CREAMY MASHED CAULIFLOWER
Try this Creamy Mashed Cauliflower recipe as an alternative to mashed potatoes. Made with cream cheese & dill, you'll love Creamy Mashed Cauliflower.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, 2/3 cup each.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CREAMY CAULIFLOWER DIP
Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to whet the appetite without ruining it before a big holiday meal.
Provided by Anna Stockwell
Categories Dip Cauliflower Appetizer Yogurt Healthy Quick & Easy Kid-Friendly Oscars snack snack week Back to School Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes about 4 cups
Number Of Ingredients 11
Steps:
- Pour water into a medium saucepan to a depth of 1/4"; add cauliflower and garlic. Cover, bring to a boil over high heat, and cook until florets are very easily pierced with a paring knife, about 10 minutes. Drain and set aside.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over medium. Add onion, cumin, and 1 tsp. salt and cook, stirring often, until onion is translucent, about 3 minutes. Increase heat to medium-high and cook, stirring often, until onion is golden brown, about 5 minutes more.
- Transfer onion mixture to a blender. Add yogurt, lemon zest and juice, reserved cauliflower, and remaining 1 tsp. salt and purée until smooth. With the motor running, add 2 Tbsp. oil in a steady stream until well combined. If dip is too thick, blend in 1 Tbsp. water at a time to reach desired consistency. Let cool to room temperature.
- To serve, spread dip in a wide bowl or platter. Drizzle with oil and top with parsley. Serve with romaine hearts and endive leaves alongside for dipping.
- Do Ahead
- Dip can be made 5 days ahead; cover and chill.
CAULIFLOWER MASCARPONE GRATIN
A creamy baked cauliflower gratin with mascarpone, cream, Parmesan and herbs makes a great holiday casserole recipe.
Provided by Karen Tedesco
Categories Vegetables
Time 40m
Number Of Ingredients 9
Steps:
- Cook the cauliflower in a pot of boiling salted water for 5 minutes. Drain well and pat dry.
- Heat oven to 425 (220C) degrees. Coat a 3-4 quart shallow gratin or baking dish with the butter. Arrange the cauliflower in the dish.
- In a medium bowl, whisk the mascarpone, cream, flour, ¼ cup of the Parmesan, herbs, garlic and salt until smooth. Spoon the mixture over the cauliflower. Sprinkle the top with the remaining Parmesan.
- Bake 25-30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes before serving.
Nutrition Facts : ServingSize 1 serving, Calories 251 kcal, Carbohydrate 4 g, Protein 5 g, Fat 24 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 72 mg, Sodium 537 mg, Sugar 1 g, Fiber 1 g, UnsaturatedFat 5 g
CREAMY CAULIFLOWER RANCH DIP (LOW FAT)
This creamy cauliflower based dip is so delicious you'd never guess it to be low fat! Delicious as a dip for veggies, pita chips, pretzels, etc. It is also fantastic used in wraps and as a sandwich spread. (great flavourful alternative to mayo!) This is also a great way to sneak some veggies to your kids when served with crackers or chips. :)
Provided by grumblebee
Categories Spreads
Time 20m
Yield 1 1/2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Break cauliflower into florets. In medium saucepan, bring about 2 inches of water to a boil. Add cauliflower, cover and simmer until tender, about 15 minutes. Run under cold water to stop the cooking; drain well.
- In a food processor, puree cauliflower and green onion until fairly smooth. Scrape down sides, add sour cream and dressing mix. Process until combined. season with salt and pepper, if desired.
- Remove to serving bowl and refrigerate until chilled.
- Serve with fresh veggies, crackers, pita chips or anything else you want to dip. :).
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.
Nutrition Facts : ServingSize 2 oz, Calories 59 kcal, Carbohydrate 4 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 619 mg, Fiber 2 g, Sugar 2 g
WHOLE30 CREAMY CAULIFLOWER SOUP
Provided by Autumn @wholefoodfor7
Number Of Ingredients 13
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 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!
CREAMY CAULIFLOWER SOUP
That's why I love soup. You can do almost anything with them. If you want this soup heartier, set aside some chunked, cooked veggies. Then add them back to the pot with the pureed veggies.
Provided by VickyJ
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 41.1, Fat 0.3, SaturatedFat 0.1, Sodium 55.6, Carbohydrate 9, Fiber 2.9, Sugar 4, Protein 1.9
CREAMY CAULIFLOWER SAUCE
Creamy, dreamy pasta sauce made with cauliflower, cashews and a few simple flavourings.
Provided by Quite Good Food
Categories Main meals
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 89 kcal, Carbohydrate 8.7 g, Protein 4.2 g, Fat 5.1 g, SaturatedFat 0.9 g, Fiber 2.6 g, ServingSize 1 serving
CREAMY CAULIFLOWER WILD RICE SOUP
This creamy, vegan wild rice soup is the ultimate comfort food. The flavours are wonderful, it's full of nutrition and makes the perfect way to warm up on on a cold day.
Provided by Deryn Macey
Categories Soup
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1/6th of recipe (350 g), Calories 125 calories, Fat 0.4 g, Carbohydrate 25 g, Fiber 6 g, Protein 8 g
CREAMY CAULIFLOWER CASSEROLE
This Cauliflower Casserole is baked in a white sauce with Parmesan Cheese. A fast and easy side dish that is perfect with any meal.
Provided by Rosemary Molloy
Categories Side Dish
Time 40m
Number Of Ingredients 8
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!
Nutrition Facts : Calories 184 kcal, Carbohydrate 14 g, Protein 7 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 243 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
CREAMY CAULIFLOWER
The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5-7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CREAM OF CAULIFLOWER SOUP WITH SPRINKLES
Offer this velvety soup at a dinner party with a pick-and-mix of made-ahead sprinkles
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 302 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.67 milligram of sodium
CREAMY CAULIFLOWER CHICKEN
Creamy cauliflower chicken with chunky bacon lardons is an easy comfort food dinner. Delicious served with creamy mash to soak up the sauce.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 382 kcal, Carbohydrate 11 g, Protein 38 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 140 mg, Sodium 836 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
VEGAN CREAMY CAULIFLOWER CASSEROLE
Hearty, cheesy, comforting. These are some words to describe this delicious casserole filled with cruciferous magic. Casseroles are a great way to pack in the veggies and even hide them if you have some picky eaters. Then pour some creamy...
Provided by Jill Dalton
Categories Mains
Time 45m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 200, Fat 20 grams
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.
CREAMY CAULIFLOWER POBLANO SOUP
Making soup is a snap when you start with pre-cooked vegetables. This flavorful lunch or dinner option takes less than a half hour, thanks to a few cups of steamed cauliflower (see our Meal Prep Steamed Vegetables recipe). An immersion blender eliminates the need to puree in batches, getting your meal on the table even faster.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a medium saucepan over medium heat. Once melted, add the garlic and cook until fragrant, 30 seconds. Add the peppers and onions and cook, stirring often, until totally softened, about 8 minutes. Stir in the coriander and cumin and cook until fragrant, 1 minute. Add the cauliflower, milk, 3 cups water and 1 teaspoon salt and bring to a simmer. Simmer until the cauliflower is very soft, about 8 minutes. The milk might curdle or separate, but don't worry- it will smooth out once you puree it.
- Let cool slightly, then transfer to a blender and puree in batches until completely smooth. Alternatively, use an immersion blender to puree. Return the soup to the pot and adjust the thickness to the desired consistency with water and season to taste. Serve topped with sour cream and chips with hot sauce and limes on the side.
SLOW-COOKER CREAMY CAULIFLOWER SOUP
Steps:
- Place first 10 ingredients in a 6-qt. slow cooker. Add water; sprinkle milk powder over top.
- Cook, covered, on low until cauliflower is very tender, 6-8 hours. Remove bay leaf. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, serve with toppings.
EASY CREAMY CAULIFLOWER
This creamed cauliflower is made with a basic seasoned white sauce. Jazz it up with some cheese, fresh herbs, or a buttery breadcrumb topping.
Provided by Diana Rattray
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117 kcal, Carbohydrate 10 g, Cholesterol 19 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 184 mg, Sugar 6 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
RICH CAULIFLOWER MASH
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat. Add the cauliflower florets, core slices, onion, garlic and rosemary. Cook, stirring, for 1 minute. Add the cream and a good pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low. Cover and let cook until the cauliflower has softened, about 5 minutes.
- Use a blender or immersion blender to puree until smooth. Taste and adjust seasoning as needed. Garnish with parsley and serve.
CAULIFLOWER ALFREDO SAUCE
An easy and secretly healthy cauliflower alfredo recipe so rich and creamy, you will never miss the heavy cream!
Provided by CCK Media Team
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Cauliflower Alfredo Sauce Recipe: Put all ingredients into a medium pot and bring to a complete boil, then cover and simmer 15 minutes or until the cauliflower is fall-apart tender. Pulverize with either an immersion or regular blender. Serve over pasta, or spaghetti squash, rice, roasted vegetables, or whatever you wish. Makes about 2 cups, and it gets much thicker as it sits.View Alfredo Nutrition Facts
Nutrition Facts : Calories 20 kcal, ServingSize 1 serving
CREAMY KETO CAULIFLOWER SOUP RECIPE
Creamy keto cauliflower soup made in an Instant Pot. This hearty soup is a rich and filling soup that can be on the table in 20 minutes.
Provided by Sandra Shaffer
Categories Main Dish - Soup
Time 13m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323 calories, Carbohydrate 12.5 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 20 grams fat, Fiber 4.8 grams fiber, Protein 24.7 grams protein, ServingSize 1, Sodium 858 grams sodium, Sugar 5.4 grams sugar
More about "creamy cauliflower food"
CREAMY CAULIFLOWER SOUP RECIPE - ADD A PINCH
From addapinch.com
5/5 (2)Total Time 30 minsCategory Appetizer, Main Course, SoupCalories 58 per serving
- Drizzle olive oil in a large pot set over medium heat. Add the onion and garlic to the olive oil and cook until the onions are just tender, about 3 minutes. Add the garlic and vegetable broth.
- Stir in cauliflower and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
- Use an immersion blender and blend until smooth and creamy, about a minute. Stir in salt and pepper.
CREAMY CAULIFLOWER CHOWDER - MY FOOD STORY
From myfoodstory.com
4.9/5 (16)Total Time 40 minsCategory Main Course, SoupsCalories 130 per serving
- In a dutch oven or soup pot, heat butter and add onions and garlic. Saute for a few minutes till the onions are soft.
- Add carrots, cauliflower, vegetable broth, pepper, oregano and salt to the pot. Bring this to a boil, and slow the heat down to a simmer. Cook for 15 minutes or so till the cauliflower is tender.
- Switch off the flame and using a blender, blend the soup partly in the soup pot. If you don't have a hand blender, pour half the soup into a blender and pulse a few tips till creamy.
- Switch the flame back on and add a cup of water or broth along with the cream cheese. Simmer for 5-10 minutes and switch off the flame. Feel free to thin the soup further if you like with some more broth or milk. Top with olive oil and bacon and serve hot.
CREAMY CAULIFLOWER MASH (LOW CARB & KETO) | GET INSPIRED ...
From getinspiredeveryday.com
Cuisine AmericanTotal Time 15 minsCategory Side DishCalories 211 per serving
- Place a medium sized saucepan over medium heat. When the pan is hot, add the olive oil or butter along with the garlic. Sauté until fragrant, about 30 seconds, then add the coconut cream and cauliflower.
- If you’re using fresh cauliflower florets, cover the pan while they steam until tender, about 6-8 minutes. Remove the lid for the last 2-3 minutes of the cooking time to reduce the liquid.
- If you’re using the cauliflower rice, bring to a boil and stir frequently while the cauliflower defrosts. Then briskly simmer it without a lid until tender, about 4-5 minutes. Stir occasionally to make sure it’s not sticking.
DAD’S CREAMY CAULIFLOWER SOUP - SKINNYTASTE
From skinnytaste.com
Ratings 177Calories 80 per servingCategory Lunch, Soup
- Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.)
CREAMY CAULIFLOWER SOUP WITH PARMESAN - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (4)Total Time 35 minsCategory Soup And StewCalories 160 per serving
- Pour the oil into a large (4 or 5 quart) saucepan or Dutch oven. Place over medium low heat and add the leeks. Cover the pan, lower the heat and cook about 5 minutes, or until the leeks become meltingly tender without coloring.
- Add the cauliflower to the pan along with the chili flakes, water and salt. Bring to a simmer, then partially cover and until cauliflower is soft, about 25 minutes. Remove from heat and let cool 10 - 15 minutes.
- Stir in the cheese and puree the soup in a blender in 2 batches or with an immersion blender until it's very smooth.
- Sprinkle with parsley and additional cheese before serving, and drizzle olive oil over each serving.
CREAMY CAULIFLOWER ALFREDO SAUCE - SHE LIKES FOOD
From shelikesfood.com
5/5 (5)Total Time 20 minsCategory CondimentCalories 114 per serving
- To a high powdered blender, add steamed cauliflower, melted butter and garlic and all remaining ingredients. Blend until creamy 1-2 minutes.
CREAMY KETO MASHED CAULIFLOWER "POTATOES" - GREEN AND KETO
From greenandketo.com
4.6/5 (30)Total Time 25 minsCategory DinnerCalories 139 per serving
- Place cauliflower in a steamer over a large pot of boiling water. Steam for 15 minutes until very tender. Alternatively, boil cauliflower in a large pot of salted water for 10 minutes or until very tender. Remove and drain well. Set aside.
- In the same pot, heat the butter over medium-high heat. Saute the minced garlic until fragrant (about 1 minute).
- Transfer the cauliflower and sauteed garlic into the bowl of a food processor. Blend the cauliflower and garlic in a food processor on high setting until smooth. You may need to do this in batches of two or three, depending on the size of your processor bowl.
- Transfer the mashed cauliflower into the pot. Stir in the Parmesan cheese, sour cream and season with salt and pepper.
CREAMED CAULIFLOWER - KIRBIE'S CRAVINGS
From kirbiecravings.com
4.5/5 (2)Total Time 25 minsCategory Side DishCalories 176 per serving
- In a large skillet, melt butter at low heat. Stir in flour and mix until smooth paste forms (this is the roux). Add in onions and garlic and increase heat level to medium. Cook until onions are transparent. Slowly add in milk and heavy cream. Stir until roux disappears evenly into the milk and a thick, smooth cream sauce forms.
CREAMY CAULIFLOWER SOUP RECIPE ⋆ SHRINKING KITCHEN
From shrinkingkitchen.com
Servings 6Total Time 1 hrEstimated Reading Time 3 minsCalories 116 per serving
CREAMY COCONUT CAULIFLOWER CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
3.6/5 (17)Total Time 30 minsCategory DinnerCalories 345 per serving
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