SWISS CHEESY CAULIFLOWER
This is a family favorite way to prepare cauliflower! The creamy cheese sauce adds great flavor to this vegetable. Cheddar cheese can also be substituted in place of the Swiss.Update: 12/26/2008 when we made this again we used a few extra ingredients - nutmeg, crushed red pepper flakes & instead of garlic powder I had some left over roasted garlic and we added that as well, it added that exra zing that I thought it needed!l ;)
Provided by Manami
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (175C).
- Lightly butter a small baking dish.
- Place the cauliflower in a saucepan with enough water to cover.
- Bring to a boil and cook for 5 minutes, or until tender but crisp.
- In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, pepper, garlic powder {or roast garlic}, onion powder, nutmeg, red pepper flakes, and milk.
- Bring to a boil, remove from heat, and mix in the Swiss cheese until melted.
- Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish.
- Place cauliflower in the dish, and top with the remaining cheese mixture.
- Bake uncovered 20-25 minutes until bubbly.
Nutrition Facts : Calories 190.1, Fat 12.1, SaturatedFat 7.6, Cholesterol 36.8, Sodium 420.4, Carbohydrate 13.4, Fiber 2.8, Sugar 2.8, Protein 8.5
SWISS CHEESY CAULIFLOWER
This is my family's favorite way to prepare cauliflower! The creamy cheese sauce adds great flavor to this vegetable. Cheddar cheese can also be substituted in place of the Swiss. Kids even like this dish! Easy, with minimal ingredients.
Provided by Brenda
Categories Cauliflower Side Dishes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
- Place the cauliflower in a saucepan with enough water to cover. Bring to a boil and cook 5 minutes, or until tender but crisp.
- In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, and milk. Bring to a boil, remove from heat, and mix in the Swiss cheese until melted. Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish. Place the cauliflower in the dish, and top with the remaining cheese mixture.
- Bake uncovered 20 to 25 minutes in the preheated oven, until bubbly.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 11.3 g, Cholesterol 33.2 mg, Fat 11.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7 g, Sodium 397.3 mg, Sugar 4.8 g
CAULIFLOWER, RICE & SWISS CHEESE CASSEROLE
This delicious, vegetarian casserole is only slightly changed from Mollie Katzen's "Cauliflower Maranca" (Moosewood Cookbook). My version uses less mushrooms, and adds toasted walnuts. The flavors blend perfectly for a nice side, or even for a complete protein main dish.
Provided by Meredith K.
Categories Brown Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- To toast the walnuts, heat them in a dry pan over low heat, stirring occasionally, until they are fragrant and showing some oil. Remove from heat and let cool.
- Sauté the onion and mushrooms in 2 Tbl butter over medium heat until onion begins to soften, and mushrooms give up some of their liquid -- about 5 minutes.
- Stir in the lemon juice and sauté a minute more.
- Separately, sauté the cauliflower in 1 Tbl butter along with the garlic, basil, salt and pepper, until the cauliflower is just tender.
- Combine the onions, cauliflower, rice, Swiss cheese and toasted walnuts and mix thoroughly.
- Place in a casserole dish and bake, covered, for 30 to 40 minutes.
Nutrition Facts : Calories 416.5, Fat 23.5, SaturatedFat 12.2, Cholesterol 56.7, Sodium 353, Carbohydrate 35.7, Fiber 5.2, Sugar 4.7, Protein 18.3
CHEESY CAULIFLOWER BREAKFAST CASSEROLE
I love finding new ways to add veggies to my meals. This cauliflower breakfast casserole swaps in riced cauliflower for the usual hash browns to make it not only keto-friendly but also a real crowd-pleasing addition to the brunch rotation. -Robyn Warren, Lakeway, Arkansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add onion and chopped peppers to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. In a large bowl, whisk eggs and ricotta. Stir in riced cauliflower, shredded cheeses, bacon, onion mixture, pepper and salt. Pour into a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted near the center comes out clean, 40-45 minutes. Let stand 10 minutes before serving., Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 307 calories, Fat 22g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 534mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
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