Three Cheese Cauliflower Casserole Food

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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 fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

CAULIFLOWER "MAC" AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt.
• Spray the baking dish with vegetable oil spray.
• Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.
• Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat your oven's broiler.
• Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
• Place steamed cauliflower into a 9 x 13 inch casserole dish.
• In a small saucepan, combine milk and mayonnaise with whisk.
• Bring mixture to a boil; boil for 1 minute.
• Remove the pan from heat and stir in cheese until melted.
• Pour over cauliflower.
• Crumble cracker mixture over cauliflower.
• Broil until golden brown.

CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325 degrees F.
• Bring a medium sized pot of salted water to boil. While water is heating, wash and cut cauliflower into small or medium pieces. If using frozen cauliflower, skip this step.
• Once water is boiling, carefully add cauliflower. When water has returned to boil, turn down and simmer - uncovered - for approximately 8 minutes (or until cauliflower is about half cooked).
• While cauliflower is simmering, use a fork or whisk to mix mayonnaise and sour cream in a bowl. Sprinkle with garlic salt to taste. If too thick, add a small amount of milk. You want this to be about as thick as pancake batter.
• Once cauliflower is cooked to half-way, strain and allow to sit for a few minutes to "dry out". Once rested, place cauliflower in oven-proof baking dish (glass or metal), sprinkle with a touch of salt and pepper, and cover with mayonnaise/sour cream sauce.
• Cover with shredded cheese. Place in oven and bake, uncovered, for 15 minutes or until cheese is melted.
• Remove from oven and place French Fried onions on top. If you don't have French Fried onions, try crushed corn flakes or a mixture of bread crumbs and/or cracker crumbs. Return to oven and bake long enough to crisp and brown onions or other crunchy toppings (about 5 to 7 minutes). Watch this carefully so the onions or other topping doesn't burn.
• Serve immediately but be careful! It's really hot and will catch little ones unaware!

CAULIFLOWER "MAC 'N' CHEESE" CASSEROLE

Steps:

• Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl.
• Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn't melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes.
• If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
• If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes.
• To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more.
• Top with chives, if using, before serving.
• Do Ahead
• Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.