Ham And Cauliflower Stew Food

CROCK POT HAM CAULIFLOWER "POTATO" STEW

Steps:

• Mix all ingredients except cauliflower together in medium crockpot (I used a 4 quart).
• Cover then cook on High setting for 4 hours. Add in cauliflower and cook on high another 30 minutes.

CAULIFLOWER AND HAM CHOWDER

Steps:

• In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper. , Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley.

HAM & CAULIFLOWER CASSEROLE

Steps:

• Mix cooked cauliflower ham and mushrooms.
• Season with salt and pepper.
• Melt butter in a sauce pan and stir in the flour.
• Stir in the milk and cook until it has thickened.
• Stir in the sour cream and cheese; stir until the cheese has melted and the sauce is smooth Put ham and cauliflower in to an ungreased 3 quart casserole dish.
• Pour sauce over top.
• You make now let this sit in the fridge until 40 minutes before dinner or continue to the finish- Preheat oven to 350°F.
• Sprinkle with crumbs.
• Put in the oven for 30-40 minutes or until heated through.

CAULIFLOWER HAM CASSEROLE

Steps:

• Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

QUICK HAM AND CAULIFLOWER SOUP

Steps:

• Stir Sauce Mix, hot water, cauliflower, mustard, pepper, broth and Potatoes in 3-quart saucepan. Heat just to boiling, stirring occasionally.
• Reduce heat; cover and simmer about 25 minutes, stirring frequently, until potatoes are tender.
• Stir in ham and half-and-half. Cook uncovered about 5 minutes or just until hot (do not boil). Garnish with parsley.

CREAMY HAM SOUP

Steps:

• Cut the cauliflower into 4-5 pieces. Place them in your slow cooker or pressure cooker. Add in the ham hock, bay leaves, nutmeg and broth. If the ham and/or cauliflower are protruding a lot from the broth, add in water until they are just submerged.
• For Pressure Cooker: Set to HIGH FOR 50 MINUTES.
• For Slow Cooker: Set to HIGH FOR 4 HOURS.
• When it is done, the cauliflower should be tender and mostly falling apart.
• Use tongs and/or a slotted spoon to fish out the ham hock. It will be falling apart too. Set it in a small bowl and shred it. Remove the bone and any large pieces of fat.
• Transfer most of the liquid along with most of the cauliflower, aim for the bigger pieces, to your blender. Add in a few pieces of ham. Blend until almost smooth. It should be a beige color, with pearl sized cauliflower pieces and specks of pink.
• Pour this mix back in to the slow cooker or pressure cooker, add in the shredded ham. Mix well. It should be creamy with chunks of cauliflower about the size of beans (you see!) and pieces of ham.
• If you want the soup thicker or thinner you can add more broth or water, alternatively you can reduce it (bring it to a simmer until desired consistency is achieved).
• Serve and salt to taste. As I mentioned above, the ham is pretty salty, asis the seedy seasoning. Add your toppings and salt as needed when you serve the soup.
• Store in an airtight container in the fridge for up to a week.

CREAMY POTATO CAULIFLOWER AND HAM SOUP

Steps:

• 1. Bring water to a boil and add potatoes, cauliflower, and chicken bullion. Reduce heat to medium high and cook until very tender, at least 20 minutes.
• 2. Carefully transfer to a blender or food process, or use an immersion blender. Blend in batches, and return soup to the pot.
• 3. Reduce heat to medium. Melt in cream cheese. Season and add garlic.
• 4. Add carrots and ham. Cook till ham and carrots are warmed through.

CAULIFLOWER AND CRISPED HAM SOUP

Steps:

• SoupIn a saucepan, soften the white part of the leek in the olive oil. Do not brown.Add the milk, cauliflower and uncooked rice.Bring to a boil and reduce the heat to medium.Simmer gently for about 50 minutes, until the rice is well cooked.Purée using a hand mixer.Season with salt and pepper and add nutmeg to taste.ToppingPreheat the oven to 400°F (200°).Arrange the ham slices on parchment paper and place on a baking sheet.Bake for 10 to 12 minutes, until the ham is dry and lightly browned.Let cool for a few minutes then slice into bite-size pieces or strips.Place ham pieces on the soup just before serving.Sprinkle generously with fresh chives and add croutons.

HAM AND CAULIFLOWER STEW

Steps:

• Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on the "Saute" setting. Add onion and carrot; cook and stir until onion is soft, 3 to 5 minutes. Stir in minced garlic, garlic powder, onion powder, salt, and pepper. Add cauliflower florets, ham, and chicken broth.
• Seal pressure cooker and close the steam vent. Bring to high pressure according to manufacturer's instructions; cook for 2 minutes. Release pressure using the quick-release method according to manufacturer's instructions. Stir in coconut milk.
• Garnish hot stew with Cheddar cheese.

CREAMY HAM AND CAULIFLOWER SOUP || INSTANT POT

Steps:

• Turn the Instant Pot on Saute and add the oil or butter to the pan.Toss in the chopped celery and onions and saute until slightly tender.
• Add the fresh cauliflower, chicken broth, and ham to the Instant Pot and sprinkle in the spices. Note: I used a large head of cauliflower and removed the leaves and the core. Next, I just cut the head in half and placed it in my pot.
• Place the lid on the Instant Pot and turn the steam valve to seal and turn the Instant Pot on Manual for 4 minutes.
• The Instant Pot will begin building up pressure and once it has reached full pressure it will begin the 4-minute count down.
• Once the 4 minutes of cook time has finished turn the steam valve carefully to release. This will release the pressure quickly.
• After all the pressure has been release carefully open the Instant Pot and stir in the cream cheese and heavy cream and serve.
• Optional Toppings: chopped green onions, shredded cheese, or more cubed ham.

BROCCOLI, CAULIFLOWER, CARROT SOUP WITH HAM

Steps:

• 1. Put all except cheese in crockpot let cook for 6 hours on high.
• 2. Add cheese let melt serve.