Deviled Cauliflower Food

LOADED CAULIFLOWER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, 15 to 20 minutes. Transfer cauliflower to a bowl, mash, and strain excess water.
• Mix cauliflower, sour cream, Cheddar cheese, ranch dressing mix, onion powder, and garlic powder together in a 9-inch baking dish; top with butter.
• Bake in the preheated oven until bubbling, 30 to 45 minutes.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

DEVILED CAULIFLOWER

Steps:

• Place cauliflower in a steamer basket over boiling water.
• Cover pan and steam 5-7 minutes or until just tender.
• Drain.
• Rinse under cold water.
• Drain well and transfer to a 9x13 inch baking dish.
• Combine 1-1/4 Tbs.
• melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
• Gradually whisk in milk.
• Add bay leaf and nutmeg and whisk often until mixture simmers.
• Cover partially and simmer 3-4 minutes, stirring often, until thickened.
• Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
• Pour sauce over cauliflower and stir until well coated.
• (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 3500F.
• Sprinkle breadcrumbs over cauliflower.
• Drizzle with remaining butter.
• Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.

DEVILLED CAULIFLOWER

Steps:

• To season the cauliflower,
• Boil some lightly salted water.
• Add the torn cauliflower florets to the boiling water to blanch.
• After around 30 seconds take the blanched cauliflower out from the water and put it into a bowl.
• Now add some salt, pepper powder, chili powder, and 1Tsp of cornflour from the 1/4 cup of cornflour.
• Mix it well and leave it t be seasoned.
• To make the batter,
• Add all-purpose flour, some salt, turmeric powder, and remaining cornflour into a bowl.
• Mix it adding water little by little until it becomes a thick batter.
• To fry cauliflower,
• Meanwhile, heat some coconut in a deep pan.
• Now take the well-seasoned cauliflower and coat it with the prepared batter.
• Fry the batter coated cauliflower until it turns into light brown color in low heat.
• Take the well-fried cauliflower out from the oil, drain the oil and leave it aside.
• To make the sauce,
• Add tomato sauce, chili sauce, BBQ sauce, and soya sauce into a small bowl and mix it well.
• If you want you can add more quantities of these sauces to suit your taste.
• Now add a little bit of chili powder and mix well.
• To make the final dish,
• Take another pan and heat some coconut oil.
• Add chopped garlic and ginger to the oil and fry it a little.
• Then add sliced capsicum and onions to the oil.
• When the added vegetables are almost cooked pour the prepared sauce mix into the pan and mix well.
• Now add the fried cauliflower and mix well until all the ingredients are well covered with the sauce.
• Keep it on the cooker until the gravy is reduced.
• Turn off the cooker.
• Mmmmmm... the devilled cauliflower dish smells really good.

BOMBAY BEEF & CAULIFLOWER

Steps:

• Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
• Heat a large oiled non-stick skillet over high heat.
• Add meat and saute 3 minutes or until browned.
• Remove from skillet and set aside.
• Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
• Return meat to skillet; stir in yogurt mixture.
• Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
• Toss with pasta before serving.
• Garnish with toasted almonds, if desired.
• Good served cold as a luncheon salad.

PICKLED CAULIFLOWER

Steps:

• Wash the cauliflowers and break them into flowerettes.
• Scald, cool, and peel the onions.
• Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours.
• Drain, rinse in cold water, and drain again.
• Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil.
• Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender.
• Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal.

DEVILED CAULIFLOWER

Steps:

• Cook cauliflower in pot of boiling water until crisp tender, about 5 minutes. Drain. Rinse under cold water. Drain well. Melt 3 T butter in heavy small saucepan over low heat. Add flour and stir 5 minutes. Gradually whisk in milk. Add bay leaf and nutmeg and bring to simmer, stirring often. Cover partially; cook until thick, stirring often, about 5 minutes. Stir in mustard and worcestershire. Season sauce with salt and pepper. Discare bay leaf. Tranfer sauce to large bowl. Add caulikflower to sauce and stir until well coated. (Can be made 1 day ahead. cover and chill) Preheat oven to 350 degrees. Place cauliflower mixture in 13 x 9 x 2 broiler proof baking dish. Sprinkle breadcrumbs over. Drizzle with butter. Bake until cauliflower is heated through and sauce bubbles at edges, about 45 minutes. Preheat broiler. Place dish under broiler; cook until bread crumbs are golden, about 2 minutes. Cool 5 minutes

MICROWAVE DEVILED CAULIFLOWER

Steps:

• In a small casserole dish (single-serving) with lid, microwave.
• cauliflower with salt and water until just tender (4 minutes).
• In a small bowl, combine milk, mayo, mustard, garlic, Worcestershire.
• sauce, and pepper; blend well.
• Pour the mustard/mayo sauce over the cauliflower and stir until coated.
• Microwave, uncovered, for 2 more minutes.
• Sprinkle with paprika.
• Serve hot.