Cauliflower Corn Supreme Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

Steps:

• Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 minute. Add the tomato paste and cook, stirring, until it dissolves into the oil, about 1 minute. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add 2 cups water, the cauliflower and chickpeas. Bring to a simmer, cover and cook until the cauliflower is almost tender, about 6 minutes.
• Add the quartered tomatoes to the pot. Simmer, uncovered, until the tomatoes soften, about 5 minutes. Add the corn, heavy cream and honey. Simmer until the cauliflower is tender and the tomatoes break down, about 7 minutes. Season with salt. Remove the cinnamon stick.
• Meanwhile, make the tomato yogurt: Mix the grated tomato, lime juice, yogurt, 1/4 cup cilantro and the scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan.

Steps:

• In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture. , Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender.

Steps:

• Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
• Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
• Serve chilled soup with your choice of garnishes.

Steps:

• Cut up cauliflower into bite-sized peices. In a microwave safe container cook the cauliflower for 2-5 minutes until it is slighty soft. Do not overcook. In a measuring cup. Mix cheese, mayo and seasonings into a paste. Dollops paste ontop of slighly cooked cauliflower. Place back in microwave for 2-5 minutes until cauliflower is cooked to your desired doneness and the cheese mixture is melted. Stir and serve.

Steps:

• Preheat oven to 350°F.
• Clean and section cauliflower, steam until tender.
• Make White Sauce: Brown mushrooms and green peppers in butter over medium heat, do NOT caramelize. Blend in flour, milk, and salt - cook until thickened, stirring constantly.
• In 1 1/2 quart casserole dish, place half of cauliflower, then cover with half of white sauce, then with half of cheese/pimentos. Repeat with second layer.
• Bake in 350°F oven for 15-20 minutes.

Steps:

• Cook cauliflower in boiling water until crisp tender, about 6 minutes.
• Drain and transfer to a lightly buttered 1 1/2 quart baking dish.
• In a small saucepan, melt 3 tablespoons of butter, whisk in flour and salt.
• Stir until bubbly, then gradually add milk, stirring constantly until thick and smooth, about 3 minutes.
• Stir in mustard and pour sauce over cauliflower in baking dish.
• Melt remaining butter, add bread crumbs and toss to coat.
• Sprinkle Parmesan cheese over casserole, then top with buttered bread crumbs.
• Bake at 375° for 20 minutes or until bubbly and brown.

Steps:

• In a small bowl, beat the cream cheese, eggs and sugar until blended. Stir in the remaining ingredients. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a thermometer reads 160°.

Steps:

• Mix corn, milk, & eggs. Add 1 cup crumbs, pimiento, onion, salt, pepper Pour into greased 8" round baking dish top with buttered crumbs Bake @350 30-35 min

Steps:

• 1. Cut cauliflower into florets. Cook about 6 minutes in boiling water (salted) until just tender; drain.
• 2. Combine with celery. Put into 1-1/2 quart buttered casserole.
• 3. Combine sour cream, mayonnaise, parsley, salt, thyme, cheese and wine. Stir to blend. Spoon over cauliflower and celery. Sprinkle with Parmesan cheese and paprika.
• 4. Bake, uncovered, at 350 degrees for about 25 minutes or until top is golden.