CHEESE SAUCE OVER CAULIFLOWER
The cheese sauce makes cauliflower hard to resist...even for picky eaters! I like to serve this vegetable dish at holidays and also for lunch along with pork sausage links, croissants and a green salad. -Ruby Zein, Monona, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 1 in. of water, cauliflower and salt to a boil. Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted., Drain and pat cauliflower dry; place on a serving platter. Top with cheese sauce; sprinkle with paprika and parsley. Cut into wedges.
Nutrition Facts : Calories 237 calories, Fat 16g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 890mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
CAULIFLOWER WITH CHEESE SAUCE
This is an easy recipe for cauliflower cheese but it's pretty versatile. You can use the cheese sauce with any vegetables you have handy. I often put a layer of cooked kale or broccoli on the bottom, then arrange the cooked cauliflower florets on top. You can change the flavor of the sauce by adding different cheeses you might have in your fridge. It takes a bit of elbow work to make the sauce but it's worth it. This is delicious served with roast beef or lamb.
Provided by Ita
Categories Side Dish Vegetables Cauliflower
Time 48m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
- Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
- Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 13.1 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 8.9 g, Sodium 349.8 mg, Sugar 2.5 g
CAULIFLOWER IN CHEESE SAUCE
Posted for ZWT-6, this recipe comes from the Usborne Children's World Cookbook that gramma gave my son when he was first learning to cook. Any strong-flavored cheese will work in this recipe, such as cheddar, but if you are looking for an authentic Dutch flavor, choose either Edam or Gouda. The servings, cook & prep time are estimates.
Provided by Tinkerbell
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
- Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
- Meanwhile, melt the butter in a saucepan, over low heat.
- Add the flour and stir with a wooden spoon to make a smooth paste.
- Cook the mixture gently for a minute, then take the pan off the heat.
- Stir in the milk, a little at a time.
- Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
- Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
- When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
- Place under the broiler for a few minutes and until the top starts to bubble and brown.
Nutrition Facts : Calories 234.2, Fat 15.1, SaturatedFat 9.4, Cholesterol 42, Sodium 426.6, Carbohydrate 15.8, Fiber 3.7, Sugar 3.5, Protein 10.9
BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE
Enjoy one of your favorite bar and party snacks in a new form. With our spicy buffalo sauce and cool, creamy blue cheese sauce, cauliflower is as satisfying as wings but with a fraction of the calories and fat.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
- For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
- Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.
CAULIFLOWER SAY CHEESE
Provided by Alton Brown
Time 1h17m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Grease an 11 by 7-inch flameproof baking dish with the butter and set aside.
- Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
- Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
- Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
- Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
- Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.
BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE
Florets of cauliflower simmer in a cheesy tomato sauce, then are finished under the broiler with Parmesan and mozzarella cheese for a fresh and easy side dish.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
- Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
- Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
- Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
- Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
- Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
- Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 26.5 g, Cholesterol 26 mg, Fat 16 g, Fiber 7.1 g, Protein 12.6 g, SaturatedFat 5.4 g, Sodium 892.4 mg, Sugar 10.7 g
CAULIFLOWER CHEDDAR FRITTERS
Crispy cheese-filled fritters with mild cauliflower and onion flavors. Easy to make and to-die-for delicious! My 3 year old loves to dip 'em in ketchup.
Provided by SaraFish
Categories Cauliflower
Time 40m
Yield 8-10 side dish servings
Number Of Ingredients 10
Steps:
- Make a smooth batter with first 7 ingredients.
- Mix in next 3 ingredients.
- For best results, refrigerate for an hour or so (but not necessary).
- Drop by spoonfulls into hot oil and deep fry til brown and crispy.
- Sprinkle with salt immediately upon removing from oil.
BATTER DIPPED DEEP FRIED CAULIFLOWER
Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.
Provided by Parsley
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat fryer oil to 375.
- Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
- In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
- Place flowerets into egg mixture and toss (or shake baggie) to coat well.
- Remove and place into flour mixture and toss (or shake baggie) to coat well.
- Fry in batches for 4 - 6 minutes or until golden brown.
- Drain on paper towels and lightly salt.
- *Serve w/ dipping sauces such as marinara, ranch or blue cheese.
Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8
ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE
Categories Side Roast St. Patrick's Day Cheddar Cauliflower Winter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
- Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
- In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.
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