Cauliflower Supreme Recipes

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:

• Preheat oven to 180* Celsius. Grease a 20cm springform pan with butter (extra) and then coat the sides and bottom of the pan with the breadcrumbs.
• Parboil your cauliflower to crisp-tender. I boil mine whole then cut into florets. You need a medium sized cauliflower approximately or enough florets to loosely fill the springfrom pan.
• In a saucepan, melt the butter and then add the flour (roux mix). Cook on medium heat, stirring often for about 5 mins (should be a golden colour).
• Gradually pour in the milk - keep stirring to rid any lumps for a few minutes more. Stir in the 1/3 cup of GRATED parmesan cheese.
• Lower the heat, cool slightly and then gradually add the beaten egg yolks. Mix well. Note this mixture will be very thick - like a choux pastry mix. Sprinkle in nutmeg (optional).
• Add this mixture to the cauliflower florets to thickly coat and cover them. Set aside.
• In a bowl, whisk up the egg whites with the salt until it looks like a meringue mixture(snowy white peaks stage). FOLD this mixture through the florets mixture. Then gently spoon into your prepared springform pan.Sprinkle the top with 1/2 cup of the SHREDDED parmesan cheese.
• Bake in the oven for about 40mins or until done. The top will be browned. Enjoy. Add additional seasoning/salt to taste if desired.

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:

• Combine first 3 ingredients in medium microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until cream cheese is melted; stir until blended.
• Add vegetables; toss to coat.
• Spoon into serving bowl; sprinkle with cracker crumbs.

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:

• Combine first 3 ingredients in medium microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until cream cheese is melted; stir until blended.
• Add vegetables; toss to coat.
• Spoon into serving bowl; sprinkle with cracker crumbs.

Steps:

• Heat one inch of water to a boil in a saucepan over medium-high heat. Add cauliflower florets, and cook covered for 7 to 9 minutes, or until tender. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Saute mushrooms, onion, and almonds. Stir in the chicken bouillon. Dissolve the cornstarch in water, and gradually stir into the mushroom mixture. Cook until thickened. Pour the mushroom mixture over the hot cauliflower, and serve.