Cheesy Cauliflower Recipes

Steps:

• Break cauliflower into florets or leave whole; place in Dutch oven or large saucepan. Add 1 in. of water. Cover and steam until tender, 7-10 minutes for florets or 15-20 minutes for the whole head. Meanwhile, heat soup and salt; serve over cauliflower. Sprinkle with paprika.

Steps:

• Preheat your oven's broiler.
• Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
• Place steamed cauliflower into a 9 x 13 inch casserole dish.
• In a small saucepan, combine milk and mayonnaise with whisk.
• Bring mixture to a boil; boil for 1 minute.
• Remove the pan from heat and stir in cheese until melted.
• Pour over cauliflower.
• Crumble cracker mixture over cauliflower.
• Broil until golden brown.

Steps:

• In a large pot, fry the bacon pieces over medium-high heat until crisp. Drain the bacon on a paper towel and set aside. Pour off the grease and return the pot to the stove.
• Add the onions to the pot and cook over medium-high heat for 3 to 4 minutes. Add the cauliflower, sprinkle with the Cajun spice and 1/2 teaspoon black pepper and cook, stirring, until the cauliflower starts turning golden brown, another 3 to 4 minutes. Stir in the chicken broth, bring to a boil, reduce the heat to a simmer and cook for 15 minutes.
• Use an immersion blender to puree the mixture slightly, or all the way if you prefer. (Or use a regular blender; just don't fill too full.)
• In a separate saucepan or skillet, melt the butter. Sprinkle in the flour and whisk to form a paste. Pour in the milk, then continue cooking until it thickens. Remove from the heat and stir in the half-and-half.
• Pour the white sauce into the soup. Turn the heat to medium high and bring back to a boil for 3 to 5 minutes. Reduce the heat to low, stirring in the cheese and sour cream until the cheese is fully melted. Stir in the parsley.
• Taste and adjust the seasoning. Serve with a little extra cheese, a sprinkle of bacon and a sprinkle of parsley.

Steps:

• Place trimmed head of cauliflower in microwave dish with 1 tbsp water. Cover and Microwave on high approximately 10-12 minutes or until tender. Drain.
• Meanwhile, mix mayo and mustards in separate bowl until it suits your taste.
• When cauliflower is done, spread mayo/mustard mixture all over the top so it covers most of the cauliflower.
• Sprinkle with cheddar cheese and microwave approximately 1 minute more, or until cheese melts.
• ENJOY!
• This also works well with a bag of frozen cauliflower -- Just mix the mayo/mustard with the COOKED/DRAINED cauliflower, sprinkle with cheese and microwave 1 minute more.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

Steps:

• Cut cauliflower into 8 to 12 large pieces, discarding core; place in microwaveable casserole dish. Add water; cover. Microwave on HIGH 10 min.; drain. Return cauliflower to casserole dish.
• Mix mayo and mustard. Spread over cauliflower; sprinkle with cheese.
• Microwave on HIGH 1 to 2 min. or until cheese is melted.

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
• Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
• Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
• Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.