Swiss Cheesy Cauliflower Food

SWISS CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In an oven-proof casserole melt butter over medium heat stove top. When the butter becomes bubbly, add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
• Add the cauliflower florets and cook just until is begins to lose its crispness, 3 - 4 minutes, stirring often.
• Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
• Sprinkle with cheese and parsley. Bake uncovered until top is lightly browned and the mixture is bubbly. About 30 minutes.

SWISS CHEESY CAULIFLOWER

Steps:

• Preheat oven to 350F (175C).
• Lightly butter a small baking dish.
• Place the cauliflower in a saucepan with enough water to cover.
• Bring to a boil and cook for 5 minutes, or until tender but crisp.
• In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, pepper, garlic powder {or roast garlic}, onion powder, nutmeg, red pepper flakes, and milk.
• Bring to a boil, remove from heat, and mix in the Swiss cheese until melted.
• Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish.
• Place cauliflower in the dish, and top with the remaining cheese mixture.
• Bake uncovered 20-25 minutes until bubbly.

SWISS CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• Place the cauliflower in a saucepan with enough water to cover. Bring to a boil and cook 5 minutes, or until tender but crisp.
• In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, and milk. Bring to a boil, remove from heat, and mix in the Swiss cheese until melted. Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish. Place the cauliflower in the dish, and top with the remaining cheese mixture.
• Bake uncovered 20 to 25 minutes in the preheated oven, until bubbly.

CHEESY CAULIFLOWER BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE

Steps:

• Preheat oven to 350°.
• To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
• Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
• Stir in the lemon juice and sauté a minute more.
• Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
• Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
• Place in a casserole dish and bake, covered, for 30 to 40 minutes.