Frosted Cauliflower Recipes

Steps:

• Place cauliflower and water in a small microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender, stirring once. , In a small bowl, combine the mayonnaise, mustard and salt. Drain cauliflower and place in a serving bowl. Top with mayonnaise mixture. Sprinkle with parsley if desired.

Steps:

• Remove woody core from base of head, leaving the head whole.
• Cook Cauliflower in 2 T. water in a 1 1/2 quart covered glass dish in microwave oven for 6 to 7 minutes per pound.
• Rotate dish 1/4 turn halfway through cooking time if you don't have a turntable.
• (This can be done in a regular oven also by cooking until just tender.) Let the Cauliflower rest, covered for 5 minutes.
• In a small mixing bowl, combine the next 3 ingredients and heat them in the microwave for 1 minute.
• Frost the entire top surface of the cauliflower with the mixture and sprinkle with the grated cheese.
• Return to microwave and cook until cheese melts.
• If desired, you may sprinkle with paprika for color.

Steps:

• Rinse, core, and section into medium sized florets. Arrange florets on a steamer insert and place in a pan so that water barely reaches the bottom of the steamer. Steam 5-10 minutes until tender/crisp - not mushy. Remove cauliflower in steamer basket and set aside until time to serve. (This can be done even a day ahead and refrigerated until ready to serve.).
• Meanwhile, mix the mayonnaise, cheese, and mustard together in a bowl. (Refrigerate if you are not using right away.).
• Just before serving, arrange florets in a microwavable bowl or casserole dish, and microwave on high for 1-2 minutes to reheat cauliflower. Top with cheese mixture, and microwave on high for 2-4 minutes more - until mixture melts on top the cauliflower but not until it scorches or runs off into the dish. Serve immediately.
• This recipe halves nicely: 1/2 head of cauliflower florets, 3/4 cup shredded cheese, 1/2 cup mayonnaise, and 1/2-1 teaspoon mustard. Or, make the whole amount, but frost 2 halves of recipe in 2 dishes to be served 2 days in a row. (I would not try to freeze this recipe as it might end up runny.).

Steps:

• Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, garlic, thyme and rosemary on a rimmed baking sheet until well coated. Sprinkle with 1 teaspoon salt and several grinds of pepper and toss again.
• Roast, stirring occasionally, until golden and tender, about 20 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger.
• Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• On a sheet tray, spread 1/4 of the florets with the oil, season with salt and bake until caramelized, about 25 minutes. Meanwhile, combine remaining cauliflower, milk and half a teaspoon of salt in a medium saucepan over medium heat. Bring mixture to a simmer, cover, and cook until cauliflower is tender, about 20 to 25 minutes. Strain cauliflower from milk mixture, reserving both. Transfer cauliflower to a blender. Add remaining 1/2 teaspoon of salt and butter to the blender. Add half of the reserved milk liquid. Secure top on blender and puree mixture until smooth. If mixture is too thick, thin by adding some of the remaining liquid. Season, to taste. Serve in a large serving bowl topped with caramelized florets and chives.

Steps:

• Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚ F, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each Dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

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.

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.

Steps:

• Wash the cauliflower and remove the leaves at the bottom. Slice the bottom, if needed, so that the cauliflower sits flat.
• Place the whole cauliflower in a dutch oven or large soup kettle and fill with water.
• Add 1 teaspoons salt and bring water to a boil.
• Reduce heat and simmer until the cauliflower is just tender.
• Remove cauliflower and let cool to room temperature.
• Pat dry and cover with plastic wrap.
• Refrigerate until well chilled.
• When ready to serve, remove the whole cauliflower and place it on a serving dish.
• "Frost" the cauliflower with the guacamole.
• If desired, stir some diced tomato into the guacamole before "frosting" or add the tomatoes at the end by placing them evenly on the guacamole covered cauliflower.
• This is especially pretty at Christmas time.
• To Serve: Slice into wedges.

Steps:

• Remove base of cauliflower, but leave whole.
• Place in 1 1/2 quart glass dish and microwave at high power for 6 minutes per pound.
• Let rest covered for 5 minutes.
• Season cauliflower.
• Mix mayonnaise, salt and mustards.
• Microwave 45 seconds - 1 minute.
• Spread over cauliflower and sprinkle with grated cheese.
• Microwave 1 minute or until cheese melts.
• Sprinkle with paprika.