Creamy Cauliflower Bake Recipes

Steps:

• Heat oven to 425°F.
• Cook cauliflower in boiling water in large saucepan 3 to 4 min. or until crisp-tender, adding corn to the boiling water for the last minute. Drain, reserving 1/4 cup cooking water.
• Mix cream cheese, milk, Parmesan and garlic powder until blended. Place cauliflower mixture in 13x9-inch baking dish sprayed with cooking spray. Add peppers and cream cheese mixture; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.
• Mix cracker crumbs, shredded cheese and parsley; sprinkle over vegetable mixture. Cover.
• Bake 30 to 35 min. or until vegetable mixture is heated through and topping is lightly browned, uncovering for the last 10 min.

Steps:

• Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
• Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
• Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
• In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
• Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.

Steps:

• In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

Steps:

• Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn't be tender.)
• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.

Steps:

• Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. , Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs., Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

Steps:

• Preheat oven to 350 degrees.
• Break cauliflower into small pieces and cook until just tender. Drain and place in a shallow 2-quart casserole. Melt butter in a medium saucepan. Stir in flour and cook together a few minutes while stirring.
• Remove from heat and blend in milk. Bring to a boil, stirring constantly, and simmer until thickened. Stir in salt and pepper. Pour over cauliflower in casserole. Combine the last three ingredients and spoon on top, pressing down if necessary. Bake at 350 degrees for 30 minutes.
• NOTE: Broccoli can also be substituted for the cauliflower.

Steps:

• Wash cauliflower and remove leaves and woody stem.
• Break into floweretts. (You should have about 4 cups.)
• In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
• In the same saucepan cook onion in margarine or butter until onion is tender but not brown.
• Stir in the flour, salt, pepper, and ground red pepper.
• Add half-and-half, light cream, or milk all at once.
• Cook and stir over medium heat until thickened and bubbly.
• Add cheese, stirring until cheese melts.
• Stir in cooked cauliflower.
• Transfer mixture to a 1-quart casserole.
• Bake in a 350 degree F oven about 15 minutes or until heated through. Sprinkle the top with the snipped parsley.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Mix in flour and bring to a boil. Add pepper and salt as mixture starts to thicken. Slowly add milk and stir; return to a boil and remove from heat.
• Meanwhile, 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, and steam until tender, 3 to 6 minutes.
• Transfer cauliflower to an ungreased baking dish. Pour sauce over cauliflower. Sprinkle bread crumbs on top and lay butter slices over bread crumbs.
• Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 30 minutes.