Curry And Cheese Cauliflower Food

CAULIFLOWER IN CURRY CREAM SAUCE

Steps:

• For the cauliflower: In a large saute pan over medium-high heat, add the olive oil and butter to melt. Once melted, add the cauliflower florets, a nice sprinkle of salt and cook until golden on the bottom, about 3 minutes. Give a good toss and let cook for 3 more minutes. Repeat tosses until most of the cauliflower is coated with the butter and golden on parts, about 4 tosses or so. Cauliflower should still be crunchy at this point, but tender enough to eat a smaller floret. Go ahead, take a bite! Then, pour the rest of the florets into a large bowl and quickly cover tightly with plastic wrap. Cook in batches if the florets won't fit into one pan.
• While the cauliflower continues to steam in the bowl, make the sauce. In the same pan over medium heat, add the butter. Once the butter is melted, add the onions, curry powder, turmeric and season with salt. Cook until tender, about 5 minutes, and then add the garlic and cook a bit more. Once the garlic is fragrant, add the chicken stock and bring to a simmer. Cook until the stock is reduced by half, and then add the heavy cream and raise to a simmer. Cook until the sauce is reduced and thickened. With a slotted spoon, remove the cauliflower from the bowl and add to the pot. Raise the heat and simmer 5 minutes more. Serve warm.

CURRIED CAULIFLOWER GRATIN

Steps:

• Pre-heat your oven to 230c (
• Cut your cauliflower into florets and set aside.
• Chop any remain stem finely, discarding and tough bits. You should have a good cup of chopped stem when finished. Set aside.
• Heat a large pot of water until boiling. Add the cauliflower florets in two batches and cook for 2 - 3 minutes.
• Remove with a strainer and place in a gratin pan or similar.
• Heat the butter/oil in a pan over medium heat and add the onions, garlic and herbs. Fry until the onion becomes soft and translucent.
• Now add the chopped cauliflower stems and just enough water to almost cover the cauliflower.
• Simmer until the stems are very well cooked and soft. I used about 200ml of water but you may need to use more.
• Continue to simmer until the water bubbles away and then add the cream, curry powder and chilli powder.
• Remove the herbs and place this mixture in a blender with the cheese. Blend until very smooth.
• Pour this sauce over the par-cooked cauliflower florets and toss to coat.
• Season with salt and pepper to taste and cover with the breadcrumbs.
• Place in the oven and bake until the cauliflower is steaming hot and cooked through and the breadcrumbs are lightly toasted.
• Serve immediately.

CURRY CAULIFLOWER BAKE

Steps:

• Set oven to 350 degrees.
• Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
• Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
• Place the cauliflower in a prepared baking dish.
• In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
• Pour the soup mixture over the cauliflower in the dish (do not mix).
• In a small bowl, combine the cracker crumbs with melted butter.
• Sprinkle over the soup mixture in the baking dish.
• Bake for about 30 minutes.

CURRY CREAM OF CAULIFLOWER CHEESE SOUP

Steps:

• In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
• Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
• Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
• Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
• Salt to taste.
• Serve.

CURRIED CAULIFLOWER CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8-inch baking dish.
• Cook the cauliflower florets in boiling water until just fork-tender; drain well.
• Place/arrange the cauliflower florets in baking dish.
• In a bowl stir together the chicken soup, cheddar cheese, 1/4 cup Parmesan cheese, mayo, melted butter, curry powder and black pepper until well combined; pour over the cauliflower in the dish.
• Sprinkle top with 1/4 cup Parmesan cheese, then sprinkle with the crushed cracker crumbs.
• Bake for about 25-30 minutes.

CURRY AND CHEESE CAULIFLOWER

Steps:

• Pre cook Cauliflower in salted, boiling water for 12 to 15 mins. Place cauliflower on ungreased baking pan. Combine mayo and curry; spread mixture over cauliflower. Cover cauliflower with shredded cheese. Cook at 375 degrees for 10 mins or until cheese is melted and bubbly.