EASY CAULIFLOWER WITH CHEESE SAUCE
This easy cauliflower with cheese sauce recipe is a great side dish for a weeknight meal, and may have picky eaters enjoying their veggies.
Provided by Diana Rattray
Categories Side Dish
Time 16m
Yield 6
Number Of Ingredients 9
Steps:
- Garnish with a sprinkling of paprika and chopped parsley, if desired. Serve and enjoy.
Nutrition Facts : Calories 92 kcal, Carbohydrate 9 g, Cholesterol 12 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 190 mg, Sugar 5 g, Fat 5 g, ServingSize Makes 4 to 6 Servings, UnsaturatedFat 0 g
ZIPPY CHEESE SAUCE
Make and share this Zippy Cheese Sauce recipe from Food.com.
Provided by Debi9400
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over low heat.
- Blend in flour, salt, pepper, cayenne and mustard.
- Stir constantly for one minute until well mixed. Remove from heat and gradually stir in milk.
- Return to heat and cook over medium high heat until thick and bubbly. Stir frequently.
- Mix in cheese and stir until melted. Remove from heat, cover to keep warm until serving.
TWO CHEESE CAULIFLOWER
Thanks go to British chef Delia Smith for coming up with this cheesy cauliflower dish. It's real comfort food for me and pleases even the pickest vegetable eaters.
Provided by Sackville
Categories Cheese
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill to its highest setting.
- Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
- Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
- This should take about 12 minutes.
- After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
- Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
- Whisk well until it has thickened very slightly, then add the cheeses.
- Heat this gently for about a minute, whisking, until the cheeses have melted.
- Season the sauce to taste and pour over the cauliflower.
- Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
- Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
Nutrition Facts : Calories 351, Fat 22.7, SaturatedFat 13.7, Cholesterol 76.4, Sodium 551.7, Carbohydrate 18.1, Fiber 7.6, Sugar 7.6, Protein 22.4
CRISPY CHEESE CAULIFLOWER
The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.
Provided by Sydney Mike
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Spray cookie sheet with olive oil.
- In a shallow dish, combine cheese, cumin, cayenne, salt & pepper.
- Dredge cauliflower pieces in egg, then in cheese mix.
- Put on cookie sheet, & spray with oil.
- Bake 15 minutes.
- Remove to serving plate, & sprinkle with parsley.
- Serve with lemon wedges.
Nutrition Facts : Calories 114.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 71.8, Sodium 314.9, Carbohydrate 5.4, Fiber 1.9, Sugar 1.8, Protein 8
CAULIFLOWER-CHICKPEA FLATBREAD
Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F.
- Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
- Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
- Spoon the cauliflower mixture evenly over the dough.
- Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
- Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
- Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
- Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.
CHEESY CAULIFLOWER
I originally got this recipe out of a Taste of Home book years ago and have been making it ever since--and always at Thanksgiving. It can be dressed up to look as elegant or plain as you want to, and only takes about 18 minutes to make--start to finish. It is my 6 year olds most requested vegetable and always a hit. Ingredient amounts are just approximates, as I usually just make it by sight. Adjust as needed to your own taste.
Provided by Princess Flowerbrea
Categories Cauliflower
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place trimmed head of cauliflower in microwave dish with 1 tbsp water. Cover and Microwave on high approximately 10-12 minutes or until tender. Drain.
- Meanwhile, mix mayo and mustards in separate bowl until it suits your taste.
- When cauliflower is done, spread mayo/mustard mixture all over the top so it covers most of the cauliflower.
- Sprinkle with cheddar cheese and microwave approximately 1 minute more, or until cheese melts.
- ENJOY!
- This also works well with a bag of frozen cauliflower -- Just mix the mayo/mustard with the COOKED/DRAINED cauliflower, sprinkle with cheese and microwave 1 minute more.
ZIPPY CHEESE CAULIFLOWER
My university roommate thought I was insane when I told her this was my favourite way to eat cauliflower, but she tried it and started making it this way herself, too. Quantities of everything (including the cauliflower itself) are all sort of approximate, and can be varied to suit your taste/appetite.
Provided by Kingshearte
Categories Cauliflower
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Steam the cauliflower until just slightly underdone.
- While the cauliflower is cooking, mix the mayonnaise and mustard together.
- When the cauliflower is done, transfer it to a microwave-safe dish and spread the mustard-mayonnaise over it.
- Cover with cheese.
- Microwave for 2-3 minutes, until the cheese melts.
- Or, if whatever else you're cooking isn't done yet, you can just cover the cauliflower and lets its heat melt the cheese until you're ready to serve.
FOUR-CHEESE CAULIFLOWER GRATIN
Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury
Provided by Tom Kerridge
Categories Side dish
Time 2h10m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
- Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
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