CHEESY CAULIFLOWER GRATIN
Steps:
- Preheat the broiler.
- In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
- In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.
FOUR-CHEESE CAULIFLOWER GRATIN
Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury
Provided by Tom Kerridge
Categories Side dish
Time 2h10m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
- Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
CAULIFLOWER AU GRATIN
Cheesy cauliflower.
Provided by Amy Woessner
Categories Side Dish Vegetables Cauliflower
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- 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, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
- Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
- Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g
CAULIFLOWER CHEESE
Cauliflower cheese is traditional British food. Found the recipe on britishfood.about.com. Posted for ZWT6.
Provided by lazyme
Categories Cauliflower
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 395F/200C/Gas 7.
- Remove the green outer leaves from the cauliflower and steam whole over a pan of boiling water for 10 minutes.
- Remove the cauliflower from the heat and leave to cool.
- Place the butter and flour into a large saucepan.
- Over a low heat stir the butter and flour until the butter has melted and the flour is incorporated.
- Add the salt and mustard powder and continue stirring for 2 minutes.
- Turn the heat up to medium and add the milk in one go and whisk furiously until all a smooth sauce is formed.
- Continue stirring until the sauce is thickened and glossy (about 5 minutes).
- If the sauce is very thick add a little more milk, the sauce should be thick but still runny.
- Add the grated cheese and stir until melted.
- Remove from the heat.
- Break the cauliflower florets from the thick, central stalk taking care not to break it into tiny pieces.
- Place the florets in a baking dish large enough to hold all the florets in one layer.
- Pour the thickened cheese sauce over the cauliflower ensuring all the florets are covered.
- Sprinkle with grated cheese and a good twist of black pepper.
- Bake in the hot oven until the sauce is bubbling and golden brown on the top, approximately 30 minutes.
Nutrition Facts : Calories 318, Fat 20.4, SaturatedFat 12.8, Cholesterol 60.7, Sodium 262.5, Carbohydrate 24.4, Fiber 4, Sugar 3.6, Protein 11.6
CHEESY GREEN VEG GRATIN
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour
Provided by Esther Clark
Categories Dinner, Side dish
Time 55m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
- Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
- Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
- Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.
Nutrition Facts : Calories 284 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
CAULIFLOWER CHEESE
What can I say I've grown to like cauliflower as I got older. I got this from a cookbook called Australia Wide Cookbook by Valwyn McMonigal. I've grown to like cauliflower as I got older.
Provided by Buzymomof3
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 180*c/375*F.
- break cauliflower into florets and soak in warm salted water for 3-4 minutes.
- Drain, place in pan with hot water, cover and bring to boil. Reduce heat to simmer until florets are tender.
- While cauliflower is cooking, melt butter in a pan, add flour, stir over heat heat until flour starts to bubble, remove from heat. Stir in milk, return to heat and stir until mixture boils and thickens.
- Remove from heat and add cheese - let it melt into sauce.
- Drain cooked cauliflower, place on serving plate and spoon cheese sauce over it. Sprinkle with Parsley. If you want you can place cauliflower in dish, top with cheese sauce and broil for a minute until sauce browns.
Nutrition Facts : Calories 108.4, Fat 8.6, SaturatedFat 5.4, Cholesterol 24.9, Sodium 109.9, Carbohydrate 5.1, Fiber 0.9, Sugar 0.9, Protein 3.5
"CHEDDAR
This quiche is my favorite. My children love it too, and it's a great way to get them to each spinach without complaining.
Provided by DJB2792
Categories Savory Pies
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the spinach and drain well.
- Mix remaining ingredients and add to spinach.
- Put in unbaked pie shell.
- Sprinkle 1/4 Cup cheese on top.
- Bake at 400 degrees for 40 minutes.
Nutrition Facts : Calories 362.1, Fat 25.2, SaturatedFat 10.2, Cholesterol 158, Sodium 642.9, Carbohydrate 18.9, Fiber 2.6, Sugar 0.9, Protein 15.7
HOMEMADE ROTINI AND CHEDDAR CHEESE
My husband and I made this easy meal while on our honeymoon in Tahiti. The ingredients are inexpensive and it tastes great! You can substitute the rotini for any kind of noodle .
Provided by Elizardbeth
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Boil noodles in large pot until al dente.
- Drain noodles and place back in pot.
- While stirring, add sharp cheddar cheese and a little whipping cream at a time. You do not need to add all the whipping cream, just enough to create a smooth sauce with the cheese.
- Stir cheese until it is melted and sauce thickens. Stir in diced tomatoes.
- Serve with salad and bread on the side.
Nutrition Facts : Calories 825, Fat 46.9, SaturatedFat 28.9, Cholesterol 155.9, Sodium 471.8, Carbohydrate 74.6, Fiber 8.2, Sugar 1.2, Protein 33
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