Light Creamy Cauliflower Food

CREAMY CAULIFLOWER

Steps:

• In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

CREAMED CAULIFLOWER

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

LIGHT CREAMY CAULIFLOWER

Steps:

• Heat cauliflower in microwave for 5 minutes.
• Set aside.
• In a microwave safe container combine mayonnaise, sour cream, Dijon and parmesan cheese; heat in microwave for 1 1/2 minutes.
• Spoon over cauliflower.
• Sprinkle with toasted pine nuts.
• Serve.
• Tip: Toasted almonds are also very good.

EASY CREAMY CAULIFLOWER

Steps:

• Gather the ingredients.
• Break the cauliflower into bite-sized florets.
• Add water to a large saucepan to a depth of about 2 inches. Add about 1/4 teaspoon of salt, and bring the water to a boil.
• Add the cauliflower florets to a steamer basket and place the basket in the pan. Cover and cook for 4 to 5 minutes, or until the cauliflower is just tender.
• Drain the cauliflower and transfer to a serving bowl.
• Melt the butter in a small (1-quart) saucepan over medium-low heat.
• Whisk the flour into the butter until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
• Gradually add the milk and continue cooking until smooth and thickened, stirring constantly.
• Season to taste with salt, pepper, and cayenne or nutmeg (if using), and then pour over hot drained cauliflower. Gently mix to coat the florets.

CREAMY BAKED CAULIFLOWER

Steps:

• Heat oven to 425°F.
• Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.
• Mix cream cheese, milk, Parmesan and garlic powder until blended. Place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray. Add peppers and cream cheese mixture; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Mix cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover.
• Bake 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.

RICH AND CREAMY MASHED CAULIFLOWER

Steps:

• In a 3-quart saucepan, bring the water to boil
• Add cauliflower and garlic and cook covered for 15 minutes or until florets are tender then drain.
• In a food processor or blender, process cauliflower, garlic, mayonnaise, and salt until creamy, scraping down sides as needed.
• Stir in basil leaves and serve immediately.

CREAMED BAKED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Mix in flour and bring to a boil. Add pepper and salt as mixture starts to thicken. Slowly add milk and stir; return to a boil and remove from heat.
• Meanwhile, 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 tender, 3 to 6 minutes.
• Transfer cauliflower to an ungreased baking dish. Pour sauce over cauliflower. Sprinkle bread crumbs on top and lay butter slices over bread crumbs.
• Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 30 minutes.

CREAMY BAKED CAULIFLOWER

Steps:

• Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
• Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
• Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
• In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
• Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.