CAULIFLOWER-CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 7 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
- Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
- Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.
CAULIFLOWER WITH CHEDDAR CHEESE SAUCE
A delicious quick meal with a delicious cheddar cheese sauce poured over the top of the cauliflower - make plenty as everyone wants more.
Provided by JoyfulCook
Categories One Dish Meal
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cauliflower into florets about the same size and simmer until just cooked.
- Grate the cheese, beat the egg, put the milk and mustard into a small saucepan.
- mix the cornflour together with a small amount of extra milk and add to the saucepan along with the grated cheese.
- heat slowly, stirring constantly and when it comes to the boil add the beaten egg and stir briskly.
- Pour the cheddar cheese sauce over the cauliflower and serve immediately.
- A sprinkle of chilli seems to bring out a bit more flavour.
Nutrition Facts : Calories 569.2, Fat 38.7, SaturatedFat 23.3, Cholesterol 205.9, Sodium 771.4, Carbohydrate 22.8, Fiber 6, Sugar 6.3, Protein 35.8
WHITE CHEDDAR CAULIFLOWER SOUP
Provided by Gaby Dalkin
Categories appetizer
Time 1h15m
Yield about 24 shooters or 8 to 10 servings
Number Of Ingredients 13
Steps:
- Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower into quarters, then separate into florets. Give everything a rough chop.
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the garlic and continue to cook, stirring, until fragrant, 30 seconds more.
- Add the cauliflower, vegetable stock and 2 sprigs thyme and stir to combine. Continue cooking until the mixture reaches a simmer. Reduce the heat to medium low, cover and continue simmering, stirring occasionally, until the cauliflower is tender, 20 to 25 minutes. Remove the thyme sprigs.
- Meanwhile, spread a spoonful of ricotta over 24 crackers. Strip the leaves from the remaining thyme sprigs. Sprinkle each cracker with a few thyme leaves, a bit of flaked sea salt and a drizzle of honey. Set aside.
- Stir the almond milk into the soup and puree using an immersion blender until smooth. Stir in the Cheddar and season the soup with salt and pepper. Spoon into 24 tall shooter glasses. (Alternatively, distribute among 8 to 10 bowls.)
- Nestle the shooters in a bed of rock salt on a tray that has been heated in the microwave for 8 to 10 minutes, stirring every 2 minutes. Serve immediately with the garnished crackers on the side.
CHEDDAR CHEESE-STUFFED CAULIFLOWER
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
- In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
- Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.
CHEDDAR CAULIFLOWER
Make and share this Cheddar Cauliflower recipe from Food.com.
Provided by bmcnichol
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the cauliflower and water in a microwave-safe dish.
- Cover and cook on high for 4-1/2 minutes and stir.
- Cook 4-6 minutes longer or until tender.
- Drain.
- Combine sour cream, chives, salt and pepper and spoon over the cauliflower.
- Sprinkle with cheese.
- Microwave, uncovered, on high for 1 1/2 minutes or until cheese is melted.
CAULIFLOWER SAY CHEESE
Provided by Alton Brown
Time 1h17m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Grease an 11 by 7-inch flameproof baking dish with the butter and set aside.
- Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
- Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
- Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
- Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
- Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.
CHEDDAR-CAULIFLOWER CRUNCH CASSEROLE
Enjoy our Cheddar-Cauliflower Crunch Casserole, a simple, delicious, dish. In this cauliflower crunch casserole, fresh florets are baked until crisp, then topped with a creamy Alfredo sauce, shredded cheddar cheese and crunchy panko bread crumbs before broiling until golden brown.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 5
Steps:
- Heat oven to 450°F.
- Place cauliflower in 2-qt. casserole sprayed with cooking spray.
- Bake 30 min. or until crisp-tender, stirring after 15 min. Remove from oven.
- Combine bread crumbs and butter.
- Heat broiler. Pour pasta sauce over cauliflower; top with cheese and bread crumbs.
- Broil, 6 inches from heat, 2 to 3 min. or until bread crumbs are golden brown and sauce is heated through.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CHEDDAR CAULIFLOWER
This cheesy cauliflower side dish had long been a family favorite. It always makes a pretty presentation on our holiday table.-Karen Jean Johann, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 4-1/2 minutes; stir. Cook 4-6 minutes longer or until tender. Drain. , Combine sour cream, chives, salt and pepper; spoon over the cauliflower. Sprinkle with cheese. Microwave, uncovered, on high for 1-1/2 minutes or until cheese is melted.
Nutrition Facts : Calories 200 calories, Fat 15g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 316mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
CAULIFLOWER CHEDDAR FRITTERS
Crispy cheese-filled fritters with mild cauliflower and onion flavors. Easy to make and to-die-for delicious! My 3 year old loves to dip 'em in ketchup.
Provided by SaraFish
Categories Cauliflower
Time 40m
Yield 8-10 side dish servings
Number Of Ingredients 10
Steps:
- Make a smooth batter with first 7 ingredients.
- Mix in next 3 ingredients.
- For best results, refrigerate for an hour or so (but not necessary).
- Drop by spoonfulls into hot oil and deep fry til brown and crispy.
- Sprinkle with salt immediately upon removing from oil.
CAULIFLOWER-AND-CHEDDAR SOUP
Cauliflower and cheese are a match made in heaven. Serve this soup with crusty bread for a satisfying lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
- In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.
Nutrition Facts : Calories 212 g, Fat 16 g, Fiber 3 g, Protein 12 g, SaturatedFat 10 g
CAULIFLOWER-CHEDDAR SOUP
This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.
Provided by LonghornMama
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine water/stock, potatoes, cauliflower, onion, carrot and garlic in large pot.
- Bring to a boil.
- Simmer 15 minutes or until vegetables are tender.
- Remove from heat and let cool 20 minutes.
- Puree in food processor or blender or use hand blender.
- Return to pan and stir in remaining ingredients until cheese melts.
Nutrition Facts : Calories 163.9, Fat 8.2, SaturatedFat 5.1, Cholesterol 25.4, Sodium 618.7, Carbohydrate 15.4, Fiber 3.1, Sugar 3.4, Protein 8.7
CHEESY CAULIFLOWER BITES
Discover your new favorite way to prepare cauliflower with these Healthy Living Cheesy Cauliflower Bites! Cheddar cheese, bacon, chives and KRAFT Lite Ranch Dressing make these Cheesy Cauliflower Bites a dish that even the most vegetable-skeptical will enjoy.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F
- Combine cauliflower, cheese, bacon and chives in large bowl.
- Whisk eggs and pepper until blended. Add to cauliflower mixture; mix lightly.
- Spoon into 24 mini muffin pan cups sprayed with cooking spray; gently press down tops with back of spoon.
- Bake 20 to 25 min. or until golden brown. Cool 5 min. before removing from pan.
- Serve with dressing.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN
When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.
Provided by French Tart
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- *If oven baking, pre-heat oven to 225C or 450°F.
- Trim the cauliflower & break into small florets.
- Boil in salted water for 10-15 minutes or until just tender.
- Drain in a colander and then place in a buttered ovenproof baking dish.
- Add the milk, flour and butter to a saucepan.
- Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
- Allow to simmer for a further 2 minutes.
- Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
- Cook for further minute stirring well.
- Pour the sauce over the cauliflower.
- Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
- Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
- Serve immediately.
Nutrition Facts : Calories 210.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 37, Sodium 187.7, Carbohydrate 18.2, Fiber 4.4, Sugar 4, Protein 7.2
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