CAULIFLOWER AND SHELLS WITH WHITE CHEDDAR DILL SAUCE
There is an amazing website here in Richmond, VA called Black Sheep (MUST GO IF YOU'RE LOCAL!). They currently have seasonal side dish that inspired this copy-cat recipe for my family's Christmas dinner - with no baking necessary. I have pretty exotic taste buds, but my two brothers and father have a diet that consist of tacos, hot wings, pizza, burgers and steak - NO VEGGIES. This is a gourmet and delicious way to sneak them into a meal that usually consists only of meat and potatoes ...
Provided by likethebird
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
- Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
- In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
- Add pieces of butter and stir until melted.
- Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky").
- Add milk and half and half to the sauce pan; bring sauce to a boil.
- Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
- Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
- Pour cheese sauce over pasta and cauliflower and toss to coat.
- Enjoy :).
CAULIFLOWER WITH WHITE CHEDDAR SAUCE
My mother served this cheesy cauliflower on Thanksgiving and Christmas for as long as I can remember. I've embellished the recipe over the years, but I've kept the family tradition around for 47+ years of marriage. When I visit my children and their families, this dish is a must for them as well! You can easily double the recipe for larger groups. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 10-12 minutes., Meanwhile, in a small saucepan, mix cornstarch, salt and white pepper. Stir in milk and butter until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes., Stir in cheese until melted. Drain cauliflower. Transfer to a serving bowl; top with sauce. If desired, sprinkle with paprika.
Nutrition Facts : Calories 144 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 328mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
LEMON ROASTED CAULIFLOWER WITH DILL
This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!
Provided by Whats Cooking
Categories Cauliflower
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
- Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
- Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.
WHITE CHEDDAR CAULIFLOWER SOUP
Provided by Gaby Dalkin
Categories appetizer
Time 1h15m
Yield about 24 shooters or 8 to 10 servings
Number Of Ingredients 13
Steps:
- Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
- Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
- Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
- Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
- Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.
CAULIFLOWER WITH MUSTARD SAUCE & DILL
Make and share this Cauliflower With Mustard Sauce & Dill recipe from Food.com.
Provided by Dancer
Categories Cauliflower
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour stock into a 10-inch skillet and add dill seeds and bay leaves.
- Cover and bring to a simmer.
- Add cauliflwer, cover, and continue to simmer until cauliflower is tender, about 7 to 8 minutes.
- Uncover the skillet and place it in the refrigerator.
- Let cauliflower chill in its stock for about 30 minutes.
- Drain cauliflower reserving stock, and place it in a serving dish.
- Strain stock and combine 1/4 cup of it with mustard.
- Drizzle sauce over cauliflower, sprinkle with minced dill, and serve.
Nutrition Facts : Calories 42.8, Fat 1.1, SaturatedFat 0.2, Cholesterol 1.8, Sodium 127.5, Carbohydrate 6.2, Fiber 1.6, Sugar 2.4, Protein 3.1
CAULIFLOWER IN CHEESE SAUCE
Posted for ZWT-6, this recipe comes from the Usborne Children's World Cookbook that gramma gave my son when he was first learning to cook. Any strong-flavored cheese will work in this recipe, such as cheddar, but if you are looking for an authentic Dutch flavor, choose either Edam or Gouda. The servings, cook & prep time are estimates.
Provided by Tinkerbell
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
- Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
- Meanwhile, melt the butter in a saucepan, over low heat.
- Add the flour and stir with a wooden spoon to make a smooth paste.
- Cook the mixture gently for a minute, then take the pan off the heat.
- Stir in the milk, a little at a time.
- Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
- Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
- When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
- Place under the broiler for a few minutes and until the top starts to bubble and brown.
Nutrition Facts : Calories 234.2, Fat 15.1, SaturatedFat 9.4, Cholesterol 42, Sodium 426.6, Carbohydrate 15.8, Fiber 3.7, Sugar 3.5, Protein 10.9
CAULIFLOWER WITH DIJON SAUCE
Cauliflower, mayo, Dijon mustard, Cheddar cheese: simple and easy. The amounts may be adjusted depending on the size of your cauliflower. The cauliflower may even be left whole, just remove the core before cooking.
Provided by gail
Categories Side Dish Vegetables Cauliflower
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
- In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.
Nutrition Facts : Calories 388 calories, Carbohydrate 12.1 g, Cholesterol 46.7 mg, Fat 33.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 788.5 mg, Sugar 3.9 g
CAULIFLOWER AND WHITE CHEDDAR SOUP WITH DILL
Make and share this Cauliflower and White Cheddar Soup With Dill recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large sauce pan.
- Add the onions and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the chicken stock, milk, potato and cauliflower and bring to a boil.
- Cover and simmer until the cauliflower is tender, about 30 minutes.
- Remove from the heat and use an immersion blender to puree the soup.
- Add the cheddar cheese and stir until melted.
- Add the dill and stir.
Nutrition Facts : Calories 322.7, Fat 13.8, SaturatedFat 7.4, Cholesterol 38.5, Sodium 457.3, Carbohydrate 34.8, Fiber 5.5, Sugar 7.8, Protein 17.7
CAULIFLOWER WITH CHEESE SAUCE
This is an easy recipe for cauliflower cheese but it's pretty versatile. You can use the cheese sauce with any vegetables you have handy. I often put a layer of cooked kale or broccoli on the bottom, then arrange the cooked cauliflower florets on top. You can change the flavor of the sauce by adding different cheeses you might have in your fridge. It takes a bit of elbow work to make the sauce but it's worth it. This is delicious served with roast beef or lamb.
Provided by Ita
Categories Side Dish Vegetables Cauliflower
Time 48m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
- Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
- Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 13.1 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 8.9 g, Sodium 349.8 mg, Sugar 2.5 g
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- Fill a large pot with water, add 2 tablespoons of salt and bring to a boil. Add the pasta and cook until al dente, according to the instructions on the package. Since it will be baked later, don’t overcook it! Drain and pour into a very large bowl.
- Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) sauté pan over medium-high heat, add half of the cauliflower in one layer and sauté for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of olive oil to the sauté pan, add the remaining cauliflower, cook until browned and tender and add to the bowl.
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- In a large bowl, combine the cauliflower, sour cream, half the cheese, paprika, thyme, salt and red pepper. Transfer the mixture to the prepared dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, until the cheese is melted and the top is lightly browned. Serve immediately.
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- Place cooked cauliflower into a large casserole dish. Pour cheese sauce over the cauliflower. Sprinkle remaining 4 ounces of cheese over the cauliflower. Place the cauliflower into the oven and bake for another 15 minutes. When the cheese should begin to brown slightly the gratin is done.
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- In a large, deep skillet, melt the butter in the olive oil. Add the onion, garlic and rosemary, season with salt and pepper and cook over moderate heat until softened, about 3 minutes. Add the cauliflower and cook over moderate heat, stirring occasionally, until browned in spots, about 8 minutes. Add the wine and boil until evaporated. Remove the skillet from the heat and stir in the cream, 1 cup of the Parmigiano and the Taleggio.
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