CAULIFLOWER CUSTARD
A savory custard vegetable side dish that is different and delicious. The result is a creamed-custard cauliflower sensation that even the pickiest children enjoy!
Provided by Julie Taylor
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter a 1 1/2-quart casserole dish.
- Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
- Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
- Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
- Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.2 g, Cholesterol 111.5 mg, Fat 8.7 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 4.7 g, Sodium 711 mg, Sugar 6.3 g
ROASTED CAULIFLOWER
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 108 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 6 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
ROASTED CAULIFLOWER SALAD RECIPE BY TASTY
Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
- Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
- Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
- In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
- Drizzle the salad with the dressing, then serve.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams
CAULIFLOWER SIDE DISH
This recipe is easy and tasty. Even those who tell me they don't like veggies or cauliflower eat this one and love it.
Provided by ChristinaB
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14.1 g, Cholesterol 20.4 mg, Fat 8.3 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 150.2 mg, Sugar 4 g
ROASTED CAULIFLOWER
This recipe was originally one of Martha Stewart's but I've adjusted it to make it more to my taste. This has become my DH's favorite vegetable recipe. In fact, we love it so much that the two of us usually pig out on the whole recipe.
Provided by Kendra
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Trim head of cauliflower and cut into bite-sized florets.
- Dry cauliflower well.
- Drizzle with olive oil (you may need more than 2 T) then sprinkle with garlic salt, pepper, and chile powder.
- You can adjust seasonings according to your personal preferences.
- Toss cauliflower until seasonings are well distributed.
- Pour into a greased baking pan and bake for 20- 25 minutes, stirring once or twice.
- Cauliflower should be a dark, golden brown when baking is completed.
- Remove from oven and pour into a serving dish.
- Top with balsamic vinegar and toss well.
Nutrition Facts : Calories 124.1, Fat 7.5, SaturatedFat 1.1, Sodium 75.2, Carbohydrate 12.9, Fiber 4.8, Sugar 5, Protein 4.6
FINNISH CAULIFLOWER CUSTARD
Cauliflower is a favorite in Finland. This is from Florence Schwartz's "Vegetable Cooking of All Nations" (a discarded library book full of recipe gems that I bought about 25 years ago at a library book sale for 50 cents :)
Provided by Acerast
Categories Cauliflower
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until cauliflower is just tender-crisp; drain.
- Butter a 1-1/2 quart casserole and arrange the flowerets in it.
- In a small saucepan melt the butter.
- Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
- Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
- Pour mixture over the cauliflower.
- In a mixing bowl, beat the eggs.
- Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
- Pour over the creamed cauliflower in the casserole.
- Bake for 30-35 minutes or until the custard is set.
- Serve hot.
Nutrition Facts : Calories 242.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 191, Sodium 1069, Carbohydrate 18.2, Fiber 3.8, Sugar 3.8, Protein 12.3
CAULIFLOWER CUSTARD
Make and share this Cauliflower Custard recipe from Food.com.
Provided by Aroostook
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degres F.
- Cook cauliflower in boiling water and drain.
- In a small bowl, beat eggs and add milk.
- Mix well.
- Place cauliflower in a greased baking dish.
- Pour milk/egg mixture over it.
- Sprinkle with the remaining ingedients.
- Bake for 30 minutes.
HOW TO COOK CAULIFLOWER
There are so many ways to prepare cauliflower. Let Alison Roman help you master a few.
Provided by Alison Roman
Number Of Ingredients 0
Steps:
- The success of most all dishes hinges on the quality and freshness of the ingredients involved, and cauliflower's no exception. Before you cook, you must buy, and buy well. Here's what to look for as you shop. A member of the brassica family, which includes broccoli, brussels sprouts, cabbage and kale, cauliflower is pretty much always available, with stunning consistency in quality all year long. But farmers' market shoppers may notice them start to show up in early fall and last until early winter. Cauliflower heads at commercial grocery stores look fairly identical, often weighing about 1½ to 2 pounds with a uniform, ivory color - and almost always wrapped in plastic. But once you break out into smaller specialty groceries and farmers' markets, size, shape and color can vary drastically - don't be afraid! Orangey-yellow (or "Cheddar" cauliflower for its color, and not, unfortunately, because it tastes like cheese), purple and neon green specimens taste almost the same as the white ones and can be used interchangeably. Regardless of color, size or where you're buying them, choose heads of cauliflower that seem heavy for their size (fresher produce has higher water content and therefore weighs more) with tight, compact leaves and clusters of florets. Avoid any that feel soft or spongy or have dark spotting on the top, a sign they are past their prime. A fresh head of cauliflower should last in your kitchen about a week, wrapped tightly in plastic or stored in a resealable bag in the refrigerator. Cauliflower's shape lends itself to being intuitively broken down from one large floret into smaller and smaller florets with your hands or a knife. The size of floret desired will depend on preparation, but if you want steamed or roasted cauliflower florets, they should be relatively bite-size for even cooking and practical eating. While many recipes call for them to be removed, the core and leaves are not only edible, but delicious. The core has a meatier, firmer texture than the florets, but its flavor is the same and should absolutely be included in all preparations. The tender, pale-green leaves, which taste almost like cabbage with a texture to match (they are from the same family, after all), should not be discarded. They can be left on or included in any preparation. For some preparations (roasting, gratins, searing, grilling), it's nice to slice the heads lengthwise through the core to keep the center-cut florets together, creating a thick slab. When doing this, nearly all the first attempted slices will crumble, but that's O.K. (Save those crumbles to roast for extra-crunchy bits, or save them to throw into a salad.)
- The phrase "steamed cauliflower" sounds almost like punishment, but it can be delicious. Steaming cooks the cauliflower quickly, gently and without diluting its delicate flavor (as opposed to blanching, which can waterlog and strip the vegetable of all nutritional value).To steam your cauliflower, break the cauliflower into large, but still bite-size, florets, and place them in a steamer basket set inside a pot of simmering salted water. Season the florets with salt and pepper, and cover the pot. Let them steam until the tip of a knife or fork can be inserted easily without resistance, 8 to 10 minutes, depending on size. The ideal steamed cauliflower should read al dente, never mushy. From here, the florets can be broken down more by crushing them with a fork or potato masher, ricing them through a ricer for a proxy of creamy mashed potatoes, or simply breaking them up by hand. Since there has been no caramelization, the flavor will be more subtle than in other preparations, which means there are plenty of opportunities for dressing it assertively for both flavor and texture. A blank canvas of sorts, it takes kindly to plenty of tart lemon juice, loads of olive oil or browned butter, chopped crunchy nuts and a generous grating of hard, salty cheese.
- Sautéing cauliflower allows for quicker cooking and more surface area for caramelization, bringing out some of its natural flavor. The results can be eaten on their own, or even mixed with raw cauliflower to add texture.To sauté, break down a head of cauliflower into small pieces. Heat a bit of olive oil in your largest skillet (to avoid crowding, which leads to steaming), and cook the cauliflower hot and fast, working in batches, if needed. If adding aromatics, like thinly sliced onion, smashed garlic, herbs, spices or anchovy fillets, give them a brief sauté in the olive oil first, so they soften and caramelize before the cauliflower is added. You'll know it's ready to eat when the florets are nicely browned and have a firm, yet tender texture. While a whole bowl of raw cauliflower can be tough for some, adding a bit to sautéed cauliflower is a good way to return some crunch to a dish. From here, it can be served warm or room temperature with nearly anything in your kitchen, whether a creamy yogurt sauce or crunchy chopped almonds. It is also excellent dressed almost like a pasta salad, with vinegar, a few briny, salty things like capers or olives, and loads of herbs.
- Something magical happens to cauliflower when it's roasted for long enough at a very high temperature. It transforms - from raw to soft and tender, to kind of mushy, to deeply caramelized and almost crisp. Your patience is rewarded here: The flavors deepen in a way they don't with any other preparation.To roast an average-sized cauliflower, break it into medium to small florets, or slice it into ½-inch-thick slabs, drizzle with 3 to 4 tablespoons olive oil and season with salt and pepper. Add any spices or aromatics you like (a pinch of ground turmeric, whole cumin or fennel seed, red-pepper flakes) and roast at 450 degrees until browned and caramelized, 20 to 30 minutes. A common pitfall when roasting is either doing it at too low a temperature or stopping once the cauliflower is tender: You have to stick with it, continuing to roast until the color goes from creamy white to deeply, impossibly golden brown (think: the color of a well-baked pastry). Sure, it will be technically cooked through before it gets to that stage, but pushing it helps it reach its full potential. Because it's so versatile, cauliflower pairs well with nearly anything you want to roast alongside it: aromatics, such as crushed cloves of garlic, spices, chiles or sprigs of hearty herbs, as well as more substantial ingredients like sliced fennel or canned, rinsed chickpeas. You can also sprinkle it with a light dusting of Parmesan in the last 10 minutes of roasting for a very good, very cheesy result. Just make sure that you coat it in plenty of olive oil, so it almost sizzles. It'll aid its transformation.It may come as no surprise, but cheese loves cauliflower. The two are already fantastic paired on their own. But adding heavy cream, simmering it until it reduces and the florets caramelize at the edges, bubbling and crisped on top - well, that's truly spectacular. It's not necessarily better than macaroni and cheese, but it definitely hits similar pleasure receptors. While you certainly could go by the book, with a béchamel and bread crumbs, simply cooking it in heavy cream and topping it with a shredded Cheddar or Gruyère will get you there in a fraction of the time. (This recipe will get you there, and fast.) Herbs, like picked thyme leaves, or an allium, like thinly sliced onion, garlic or leeks, are great additions, but if you want to keep things pure and simple, a gratin made of 100-percent cauliflower would still be very good.
- Once you have a few of the most popular preparations of cauliflower down, you can explore some of the more obscure ways to make it. Here are a few more ways to turn your cauliflower into something truly special.The flavor of raw cauliflower isn't much to write home about, but if you're a fan of crunchy vegetables for dipping, you might consider including tiny florets in your next crudité platter. Broken down in a food processor or finely chopped, raw cauliflower has also been known to take the place of grains for those abstaining. For a tabbouleh-esque dish, dress finely chopped raw cauliflower with a ton of freshly chopped herbs (parsley, cilantro, mint would be good), lots of acid (fresh lemon or lime juice or a mild vinegar), olive oil, some finely grated garlic, maybe a chopped cucumber or two and a good amount of salt and pepper. Cauliflower doesn't absorb flavors as quickly raw as it does cooked, so let it sit for a few minutes and reseason before serving. Cauliflower is a key ingredient in the popular sweet-tangy-spicy pickled condiment piccalilli, but it can also be pickled on its own in a simple vinegar brine. The vegetable's cruciferous aroma tends to be enhanced when pickled, but the flavor is actually quite mellow and will absorb any aromatics, like mustard seeds, crushed garlic and turmeric. Use small florets in place of cucumbers in any pickling recipe.Deep-fried cauliflower is fantastic for obvious reasons (Crunchy bits! A golden-brown exterior!), but perhaps most practically, it doesn't need to be battered or coated before being thrown into a pot of hot oil. It can be deep fried, then tossed in a spicy sauce (à la Buffalo cauliflower) or dipped into any sauce of your choosing. To fry cauliflower, fill a medium pot about halfway with neutral oil and bring it to 375 degrees. Working in batches and using a slotted spoon, drop florets into the hot oil and fry until deeply golden brown, 3 to 5 minutes. Remove and let drain on a paper towel-lined plate and season with salt.Cauliflower is an excellent choice if you're looking for a vegetable to turn into sauce or soup. It becomes incredibly creamy, tasting like you've added a quart of cream, even if there's no dairy. To purée cauliflower, simmer florets in chicken or vegetable stock (of course, you can also use milk, if you want) until the cauliflower is extremely tender. Use a slotted spoon to transfer cauliflower to a blender, along with enough of the cooking liquid to get the blender going. How much more cooking liquid you add depends on your taste: Less will give you a thick purée for serving beneath roasted chicken or braised short ribs; more will give you a silky soup for topping with croutons and chopped herbs.
BAKED CAULIFLOWER CUSTARDS
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Yield Makes 6 individual custards
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
- Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
- Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
- Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.
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Author Cathy JacobsPublished 2017-12-14
- Parmesan Roasted Cauliflower. Roasting cauliflower brings out the delicious nutty flavors of this healthy vegetable, making it a real treat to eat. This Parmesan roasted cauliflower dish is an excellent way to enjoy fresh cauliflower, even if you think you're not a fan.
- Chicken and Cauliflower Casserole. Here's a one-pot meal recipe that's perfect for a busy weeknight when you want to serve your family something tasty and satisfying but don't have the time or energy to fuss around in the kitchen.
- Cauliflower and Chickpea Tikka Masala. Cauliflower and chickpea tikka masala is a lovely vegetarian option when you are planning an Indian meal. Creamy, rich-tasting tikka masala sauce spiced with wonderful Indian flavors brings the vegetables to life in this family-friendly dish that will be welcome at any potluck party.
- Oven-Roasted Cauliflower Buffalo 'Wings' Do you love the taste of Buffalo wings but crave a healthier, meatless option? These vegan oven-roasted cauliflower buffalo "wings" are smothered in your favorite hot sauce, making them a surprisingly satisfying way to get the taste of pub-style hot wings without the chicken.
- Cauliflower Mashed Potatoes. Here's a great way to reduce the calories in your go-to mashed potatoes dish while delivering all the creamy flavor and great texture that we all know and love.
- Cauliflower Mac and Cheese. When you'd love an ooey-gooey bowl of pasta with cheese but can't go there because of wheat allergies or carb restrictions, try this cauliflower mac and cheese recipe.
- Cauliflower Tortillas. Transform cauliflower into an entirely new item like cauliflower tortillas. Raw cauliflower florets are pulsed in a food processor until they resemble rice to take the place of flour in a tortilla recipe.
- Broccoli and Cauliflower Salad With Bacon and Pecans. You'll be the hit of your next potluck party or picnic when you bring this delicious, creamy broccoli and cauliflower salad with bacon and pecans that combines crunchy, sweet, and salty flavors.
- Cauliflower Cheese Bread. If you love garlic bread but are avoiding carbs, this cauliflower cheese bread is the perfect solution. With the help of a food processor (or a box grater), turn the cauliflower into a dough and whip up a truly crave-worthy bread.
- Creamy Cauliflower Cheese. Creamy cauliflower cheese is an essential British side dish for Sunday lunch, is a delicious filling for a baked potato, and a fabulous filling for your brunch quiches.
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