Fake Potato Cauliflower Casserole Oamc Food

POTATO AND CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
• In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
• Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
• Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

FAKE POTATO CAULIFLOWER CASSEROLE (OAMC)

Steps:

• Microwave cauliflower until soft (or cook on stove top- I find it easier in the microwave).
• Drain and mash.
• Add softened cream cheese, cheddar cheese, salt, pepper and bacon.
• Put mixture into sprayed 8x8 baking pan.
• Bake at 350 for 20-30 minutes.
• Eat or cool and freeze.
• To freeze place pan in freezer bag or cover with foil.
• When ready to use, thaw in fridge.
• Warm in 350 oven 15-20 minutes or in the microwave 8-10 minutes.

"MOCK" GARLIC MASHED POTATOES

Steps:

• Set a stockpot of water to boil over high heat.
• Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
• In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
• Garnish with chives, and serve hot with pats of butter.

POTATO, CAULIFLOWER, AND CHEDDAR BAKE

Steps:

• Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
• Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

CHEESY SWEET POTATO AND CAULIFLOWER

Steps:

• Bake the sweet potatoes in a hot oven until tender. Set aside to cool for a few minutes. Put the cauliflower into a microwavable bowl, add a few TBS of water, cover with cling film and cook in the microwave for 5 minutes on high. Drain and set aside.
• Prepare the cheese sauce as below. Preheat your grill.
• Cut the sweet potatoes into wedges and lay them in the bottom of a greased oven proof dish. Drain the cauliflower and spoon it over the sweet potatoes. Spoon the hot cheese sauce over top (you may not need it all). Sprinkle with the grated cheese and the snipped chives. Grill for three to four minutes until golden and bubbling. Enjoy!
• To make the cheese sauce: Melt the butter in a saucepan and stir in the flour, stirring until smooth. Let cook over low heat for one minute to cook the flour then slowly stir in the milk, whisking until smooth. Add the bay leaf and cook over medium low heat, stirring, for about 10 minutes until thickened. Remove the bay leaf. Stir in the cheese and season to taste with salt, pepper and nutmeg.

CAULIFLOWER AND POTATO BAKE

Steps:

• Pre-heat oven to 180 °C / 350 °F / Gas 4. Cook the potatoes in boiling water for 5 minutes. Drain well.
• Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish.
• Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
• Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
• Uncover and place under a medium grill until lightly browned.
• Serve at once, straight from the dish.

CHEESY CAULIFLOWER, POTATO AND BACON CASSEROLE

Steps:

• Potato and Cauliflower Layer -- In a large pot of boiling salted water on medium high heat, cook the potatoes for about 10 minutes and then add the cauliflower and cook another 5 minutes under tender. Remove from the heat and drain. Using a potato masher or even just a fork, slightly mash. I like to do a rough mash for this dish. Add, salt, pepper, milk and butter and set to the side.
• Bacon, Pepper and Onion Layer -- In a medium saute pan, add the bacon and saute until crisp. Remove and let it drain on a paper plate lined with a paper towel. In the same pan, use the bacon drippings (no more than 1 teaspoon, you don't want too much oil) to cook the onion and red pepper red pepper until tender. Once the onion and pepper are done add the scallions, salt and pepper to taste and remove from the heat, drain if necessary (you don't want this oily) and set to the side.
• Cheese and Crumb Mixture -- In a small bowl, add the melted butter, bread crumbs and cheese and mix well to combine.
• Casserole -- In a casserole dish, spray with non stick spray and heat the oven to 375. Add a layer on the potato cauliflower mix; then a layer of the bacon, pepper and onions; then a layer of the cheese and bread crumb mix. Next, again, the potato cauliflower; bacon, pepper and onions; and then the cheese and bread crumbs.
• Bake -- Thirty (30) minutes until golden brown and bubbly. This is a great side dish and makes a great presentation when you cut into it and serve.

INDIAN-INSPIRED CAULIFLOWER AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Combine cauliflower, potatoes, and water in a large microwave-safe bowl. Cover and cook in microwave on high for 4 minutes. Drain well.
• Stir cream of chicken soup, mayonnaise, coconut milk, jalapeno pepper, and curry powder together in a bowl; season with salt and pepper. Add drained cauliflower and potatoes to cream of chicken soup mixture; mix well and pour into prepared baking dish. Sprinkle bread crumbs and almonds over vegetables and drizzle with butter.
• Bake in the preheated oven until bubbly and lightly browned, about 50 minutes. Allow casserole to rest for 10 minutes before serving.

JUST LIKE LOADED BAKED POTATOES CASSEROLE

Steps:

• Pre-heat oven to 350.
• Chop cooked cauliflower into very small pieces.
• Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
• Stir in the cauliflower.
• Place in medium baking dish and sprinkle remaining cheese and bacon on top.
• Bake for 20 minutes.
• Sprinkle the remaining green onions on top just before serving.