WILD MUSHROOM AND CAULIFLOWER LASAGNA
Provided by Bobby Flay
Time 3h45m
Yield 8 servings
Number Of Ingredients 31
Steps:
- Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste.
- Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed.
- Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F.
- Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper.
- Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat.
- To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce.
VEGETABLES MORNAY
These saucy vegetables are a colorful and satisfying side dish we enjoy often. Our daughter, an 11-year-old 4-H member, earned the Reserve Grand Champion ribbon at our local county fair with this recipe.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Place the carrots and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 2 minutes. Add broccoli and cauliflower. Cover and microwave for 6-9 minutes or until vegetables are tender; drain. Add mushrooms; cover and set aside. , In another microwave-safe dish, combine the cornstarch, salt and pepper. Stir in milk and 6 tablespoons butter until smooth. Cover and microwave on high for 3-5 minutes or until thickened and smooth, stirring after every minute. Add Swiss cheese and Parmesan, stirring until melted. , Pour over the vegetables. Cover and microwave for 2-4 minutes or until heated through. Combine croutons and remaining butter; stir into vegetables.
Nutrition Facts : Calories 203 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 521mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
COD, CAULIFLOWER & CHORIZO MORNAY
A comforting fish bake with a buttery cheese sauce that will warm you up on the coldest of evenings
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Bring a large pan of water to the boil and blanch the cauliflower for 3-4 mins until al dente. Drain and set aside.
- Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
- Put the cauliflower in a baking dish (or divide between individual dishes) with the chorizo and cod. Spoon over the cheese sauce and sprinkle with the breadcrumbs and parsley. Bake for 30-40 mins until the top is golden.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 1.6 milligram of sodium
CAULIFLOWER MORNAY CREPES
Oh so good! I made these when my kids were little. Believe it or not they loved them. Again compliments of Crepe Cookery, 1976.
Provided by PaulaG
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Steam cauliflower until tender; drain thoroughly.
- Melt 2 Tbsp.
- butter; stir in flour until smooth.
- Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
- Combine the cauliflower with cream sauce.
- Fill crepes; fold in half and place in shallow baking pan.
- Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
- Sprinkle over crepes.
- Cook in oven about 15 to 20 minutes.
CAULIFLOWER AND BROCCOLI MORNAY
DH requested a change from steaming the broccoli and cauliflower and suggested a cheese sauce. The following is what was created. As I didn't measure the ingredients except for the milk for the cheese sauce I have approximated what I used. When making sauce use a whisk. UPDATE - please feel free to incorporate other vegies we have included carrot and or mushrooms and if wanting a one pot meal some cooked shredded chicken also goes well.
Provided by ImPat
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 175°C.
- Blanch broccoli and cauliflower florets in boil water for a minute and then drain and refresh under cold water.
- Put into a small casserole dish (mine is 1 quart/1 litre).
- For the Cheese Sauce melt butter in a small pot over medium heat and then add flour and cook for 2 minutes and then add the warm milk and whisk, once all lumps are removed you can use a wooden spoon, cook till thicken and then take of the heat and add the 1/2 cup cheddar and stir till melted.
- Mix up the second 1/2 up of cheddar and mozzarella.
- Pour cheese sauce over the cauliflower and broccoli and then sprinkled the mixed cheeses over and put in the oven for about 20 minutes or until golden brown.
Nutrition Facts : Calories 259.3, Fat 18.8, SaturatedFat 11.7, Cholesterol 59.5, Sodium 321.5, Carbohydrate 10.3, Fiber 0.9, Sugar 1, Protein 13.5
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- Cook cauliflower in a large saucepan of boiling, salted water for 5 minutes, until just tender. Drain well and place in a large ovenproof dish.
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- Set rack in upper portion of oven; preheat to 375 degrees F. Coat a shallow 2-quart baking or gratin dish with cooking spray.
- Place cauliflower florets in a steamer basket over boiling water, cover and steam until tender but not soft, 5 to 7 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 1 to 3 minutes.)
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