CAULIFLOWER CHEESE
A classic heartwarming English dish served as a side for 4 or main with potatoes or bread for 2.
Provided by ButtercupBento
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
- Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
- Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
- Stir steamed cauliflower into cheese sauce; season with salt and white pepper.
Nutrition Facts : Calories 633.8 calories, Carbohydrate 37.3 g, Cholesterol 129.4 mg, Fat 43.9 g, Fiber 7.6 g, Protein 26.6 g, SaturatedFat 27.7 g, Sodium 719 mg, Sugar 16.7 g
CAULIFLOWER AND EGG CHEESE
Make and share this Cauliflower and egg cheese recipe from Food.com.
Provided by Booshine
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil cauliflower in enough salted water to cover, until JUST tender- no more.
- Drain well.
- Arrange in a shallow ovenproof dish with the chopped egg.
- Put flour, margarine, curry powder and milk in a saucepan.
- Bring slowly to the boil, stirring well, until thickened and smooth.
- Stir in the thyme and seasoning and simmer for 1-2 minutes.
- Remove from heat, and stir in 3/4 of the cheese.
- Pour the sauce over the cauliflower and egg.
- Top with remaining cheese and the croutons.
- Brown under a hot grill so the cheese is bubbling.
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
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
LIGHTER CAULIFLOWER CHEESE
Makeover this classic side dish with some clever swaps to reduce the fat and calories, while keeping the flavour rich and creamy
Provided by Angela Nilsen
Categories Side dish
Time 50m
Number Of Ingredients 9
Steps:
- Mix 2 tbsp of the milk with the cornflour and set aside. Press the garlic cloves in a garlic crusher to smash - but not crush - them. Put them in a pan with the rest of the milk and heat until just coming to the boil. Immediately remove from the heat and leave to infuse.
- Trim any leaves from the cauliflower and cut out the thick main stalk, then cut the cauliflower into florets. Bring a large pan of water to the boil. Add the cauliflower, return to the boil, then simmer for about 5 mins until just cooked but still with a bit of bite.
- Heat oven to 200C/180C fan/gas 6. Tip the cauliflower into a large colander, drain well, then transfer to a shallow ovenproof dish, about 1.5 litres (see tip, left). Mix both cheeses together. Stir 2 heaped tbsp with the chives and a grinding of pepper, and reserve for sprinkling over.
- Stir the cornflour mix into the warm milk. Return the pan to the heat and bring to the boil, stirring, until thickened and smooth. Remove from the heat, discard the garlic, then stir in the cheese until it has melted. Stir in the mustard and buttermilk, and season with pepper. Pour the sauce over the cauliflower to evenly coat, then sprinkle over the reserved cheese mix. Bake for about 25 mins or until bubbling round the sides and golden on top.
Nutrition Facts : Calories 251 calories, Fat 12.4 grams fat, SaturatedFat 6.9 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4.3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
CAULIFLOWER CHEESE
Pop this classic side dish in the oven when you take your roast chicken out to rest, so there's no hot shelf juggling
Provided by Sarah Cook
Categories Side dish
Time 45m
Number Of Ingredients 6
Steps:
- Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
- Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
- Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
- Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
- Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
- Put in the oven and bake for 20 mins until bubbling.
Nutrition Facts : Calories 250 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.62 milligram of sodium
ROASTED CAULIFLOWER WITH CHEDDAR
This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.
Nutrition Facts : Calories 182 g, Fat 13 g, Fiber 3 g, Protein 9 g
More about "cauliflowerandeggcheese recipes"
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From jamieoliver.com
- Preheat the oven to 180ºC/350ºF/gas 4. Put a large shallow ovenproof casserole pan on a medium heat with the butter.Trim, halve, wash and slice the leek and add to the pan.
- Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves.
- Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
CAULIFLOWER CHEESE - SIMPLY DELICIOUS
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- To make the sauce, melt the butter in a saucepan then whisk in the flour until you have a thick paste/roux.
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From goodhousekeeping.com
- Use the whole cauliflower, and keep it cheap and simple with this cauliflower cheese with streaky bacon. Keep the green leaves gives it an extra crunch.
- Create a tasty side dish, by emptying your cauli mixture into some gammon steaks and scatter with cheese until it's golden and bubbling. RECIPE: GAMMON AND CAULIFLOWER CHEESE GRILLS.
- Keep it low-fat by swapping out ingredients to things such as half-fat cheddar and skimmed milk. Adding tomatoes to this dish can really bulk it out, too.
CAULIFLOWER CHEESE EGG MUFFINS - MY KIDS LICK THE BOWL
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- Pre-heat oven to 375F. Grease a 24 cup mini muffin tin with oil and set aside (you can also use a 12 cup standard muffin tin).
- Place cauliflower florets in a microwave safe bowl and cover with plastic wrap. microwave for 7-8 minutes or until cauliflower is tender. This step can also be achieved on the stove top by blanching cauliflower in hot water for 5 minutes. Be sure to drain well.
- Place steamed cauliflower in a food processor and plus for just a few seconds or until the cauliflower resembles rice. Remove from food processor, place in a clean dishcloth and squeeze to drain as much water as you can out of the cauliflower.
EASY CAULIFLOWER CHEESE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
- Place the cauliflower florets in a steam basket over the top and place a lid on the pan, or place the cauliflower directly in the boiling water if you don't have a steam basket.
FAST TASTY CAULIFLOWER CHEESE RECIPE - LOAVES AND DISHES
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- Remove cauliflower florets from the stalk and discard stalk. Cut florets into 1-2 inch pieces. Steam the cauliflower for 5- 10 minutes until firm but tender. ( or boil) You may also roast the cauliflower in the oven - a delicious twist!
- Spread out 2-3 layers of paper towel onto a baking sheet and then spread the florets out onto a paper towel to dry while making the cheese sauce.
CAULIFLOWER CHEESE RECIPE FROM ... - COOKINGNOOK.COM
From cookingnook.com
- Steam the cauliflower for about 10-15 minutes. I like it a bit crispy. Drain and put in a 9"x9" pan sprayed with Pam.
- In small bowl add mayonnaise, small amount of wet mustard. Whisk until smooth. Add a little milk and whisk until you can pour it over the cauliflower. Grate cheese - I use old cheddar. Cover the cauliflower dish with lots of cheese.
EASY CAULIFLOWER CHEESE - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
- Add the cauliflower florets to large saucepan, cover with boiling water and simmer for 6-8 minutes until just tender. If you are using fresh cauliflower you may have to reduce this cooking time.
- In a bowl add the creme fraiche, dijon mustard, cheddar and parmesan and mix well. Season to taste with salt and pepper.
CAULIFLOWER CHEESE | LOVEFOODIES
From lovefoodies.com
- First, cut the cauliflower into quarters as in the photo and boil until it is 3/4 cooked. About 20 minutes or so.
- Have all your ingredients measured and ready. Drain the cauliflower and place on some kitchen paper. You do not want excess liquid in your oven dish. Then arrange the cauliflower like in the photo. Place with the flower side facing up. Use an oven dish which will be deep enough to hold the 1 pint of cheese sauce.
CAULIFLOWER GRILLED CHEESE SANDWICHES RECIPE - EATINGWELL
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- Place oven racks in upper and lower thirds of oven. Preheat to 425 degrees F. Line one large baking sheet with parchment paper.
- Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, pepper and salt until thoroughly combined. Using about 1/4 cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet.
- Toss pepper and onion with oil on a large rimmed baking sheet. Bake the cauliflower squares and the vegetables, switching the pans in the oven halfway through, until the cauliflower is browned and crispy around the edges and the vegetables are soft, 20 to 25 minutes.
CAULIFLOWER CHEESE - HEALTHY LITTLE FOODIES
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- Place the florets into a pan of boiling water and boil for approx 5 mins, until tender. (*SEE NOTE 3)
CAULIFLOWER CHEESE | JAMIE OLIVER RECIPES
From jamieoliver.com
- 1. To make the sauce, peel and finely slice the garlic and put it into a pan on a medium heat with the butter.
- 2. When the butter has melted, stir in the flour for 1 minute to make a paste, then gradually add the milk, whisking as you go, until smooth and starting to thicken.
CAULIFLOWER CHEESE NUGGETS - MY FUSSY EATER | EASY KIDS ...
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- Preheat the oven to 200c / 390f and line a baking tray with parchment paper or a silicone non-stick mat.
- Chop the cauliflower into small pieces and cook it by either boiling or steaming it, which ever is your preference.
- Once the cauliflower has cooked add it to a food processor and blitz until it has broken down into small pieces. Add the rest of the ingredients and blitz again just enough until they are all combined. You don't want to over-blitz the mixture!
CLASSIC CAULIFLOWER CHEESE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
- Prepare and roast the cauliflower: Remove the stem leaves and core from the cauliflower and break off the florets into large chunks. (Not sure how to cut the cauliflower? Try my easy method details in the Cook's Noes above). If you like, you can cut away most of the stalks and just use the florets or use it stalks and all. Cut the florets into bite-sized pieces, but not too small.
- Place the cauliflower in a large bowl. Drizzle with olive oil and season with salt and pepper. Scatter onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender (test with a knife) and golden in spots. Remove from the oven, set aside and REDUCE THE OVEN TEMPERATURE TO 400F.
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- Heat the milk in a small saucepan with the roux cubes, stirring frequently, until the cubes are fully melted and the milk comes to a simmer. As it starts to thicken, add the cheese, and continue stirring until it melts and the sauce has thickened. Set aside.
- Place cauliflower in a 3-4 c baking dish, or two 1 cup ramekins. Pour cheese sauce over them carefully.
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From applytofaceblog.com
- Pre heat the oven to 200 C/400 F/Gas Mark 6. Cut up your cauliflower into medium size pieces and place in salted water in a large saucepan. Bring to the boil and simmer until tender. About 5-7 minutes on my hob. take care to get this right.
- Drain into a colander and fill the saucepan back up with very cold water and tip in some ice if you have it. Leave for 30 seconds and then drain again. Leave to drain for at least five minutes.
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