Best Creamed Cauliflower Recipes

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CREAMED CAULIFLOWER



Creamed Cauliflower image

This is a Hungarian recipe from my mother. It's easy to make and flavorful.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CREAMY BAKED CAULIFLOWER



Creamy Baked Cauliflower image

Get out the casserole dish for our Creamy Baked Cauliflower recipe. The family will love this cheesy baked cauliflower with sweet corn and garlic dish. Creamy Baked Cauliflower is a great side dish for special occasions, but it's also perfect for making any occasion special.

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 10

7 cups small cauliflower florets
1 cup frozen corn
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. garlic powder
1 red pepper, finely chopped
20 round buttery crackers, coarsely crushed
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 cup chopped fresh parsley

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.

Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

Steps:

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

CREAMED CAULIFLOWER



Creamed Cauliflower image

This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.

Provided by hillary625

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower, cut into bite-sized florets
3 cups milk
¼ cup butter
2 tablespoons cornstarch
½ cup cold water
salt and pepper to taste

Steps:

  • Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
  • Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g

EASY CREAMY CAULIFLOWER



Easy Creamy Cauliflower image

This creamed cauliflower is made with a basic seasoned white sauce. Jazz it up with some cheese, fresh herbs, or a buttery breadcrumb topping.

Provided by Diana Rattray

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

1 medium head cauliflower (or two 10-ounce packages frozen cauliflower florets)
1/4 teaspoon of salt (plus more, to taste)
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Dash ground black pepper
Optional: dash cayenne pepper
Optional: dash of nutmeg

Steps:

  • Gather the ingredients.
  • Break the cauliflower into bite-sized florets.
  • Add water to a large saucepan to a depth of about 2 inches. Add about 1/4 teaspoon of salt, and bring the water to a boil.
  • Add the cauliflower florets to a steamer basket and place the basket in the pan. Cover and cook for 4 to 5 minutes, or until the cauliflower is just tender.
  • Drain the cauliflower and transfer to a serving bowl.
  • Melt the butter in a small (1-quart) saucepan over medium-low heat.
  • Whisk the flour into the butter until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
  • Gradually add the milk and continue cooking until smooth and thickened, stirring constantly.
  • Season to taste with salt, pepper, and cayenne or nutmeg (if using), and then pour over hot drained cauliflower. Gently mix to coat the florets.

Nutrition Facts : Calories 117 kcal, Carbohydrate 10 g, Cholesterol 19 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 184 mg, Sugar 6 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

CREAMED BAKED CAULIFLOWER



Creamed Baked Cauliflower image

Creamed cauliflower has been a favorite at our table for generations. The crispy baked top gives this easy dish a very nice look and taste!

Provided by BUNKYDARL

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon ground black pepper
1 dash salt
1 cup milk
1 medium head cauliflower, broken into florets
1 cup seasoned bread crumbs
5 tablespoons butter, cut into thin slices

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.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 22.8 g, Cholesterol 44.2 mg, Fat 17.4 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 10.5 g, Sodium 565.1 mg, Sugar 4.9 g

ROASTED CREAMY CAULIFLOWER



Roasted Creamy Cauliflower image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 1⁄ 2 cups

Number Of Ingredients 6

1 small head cauliflower (about 1 1/2 pounds)
1 tablespoon olive oil
Fine sea salt and ground white pepper
2 cups half-and-half
2 tablespoons unsalted butter
1 tablespoon roasted garlic

Steps:

  • Preheat the oven to 400 degrees F. Cut the cauliflower into small florets (you'll end up with about 5 cups). In a medium bowl, toss half of the cauliflower with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Arrange in a single layer on a baking sheet and roast, stirring occasionally, until golden brown and tender, about 30 minutes.
  • Place the remaining florets in a medium saucepan with the half-and-half, butter, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer over medium heat until the cauliflower is very tender, about 20 minutes. Drain, reserving about 1 cup of the cooking liquid.
  • Place the simmered cauliflower and garlic in a blender. Process into a very smooth puree, adding just enough of the reserved cooking liquid. Transfer to a small heavy-bottomed saucepan. Chop the roasted cauliflower and fold it into the puree. Adjust the seasonings and keep warm over low heat until ready to use, or store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat.

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