Cauliflower A La Creme Recipes

CREAMED CAULIFLOWER

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.

CREAMED CAULIFLOWER

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.

CAULIFLOWER A LA CREME

Steps:

• Trim cauliflower and cut or pull it into about 16 fairly large flowerettes. The weight will be about 2 pounds.
• Bring enough water to boil to cover cauliflower when added. Add salt and milk. Bring to boil, cover and cook about 7 minutes. Drain.
• Blend thoroughly in food processor or electric blender. There should be about 5 cups.
• Heat butter in heavy saucepan and add cauliflower, salt, pepper, nutmeg and cream. Stir to blend and heat until piping hot.

COEUR A LA CREME

Steps:

• Stir the cream and 1/3 cup of the sugar together in a large bowl. Beat the sweetened cream until soft peaks form. Set aside.
• In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Continue beating, adding the remaining 1/3 cup sugar 1 tablespoon at a time, until the whites form stiff, glossy peaks. Fold the cream mixture and beaten egg whites into the yogurt. Fold in the vanilla.
• Line 1 large or 6 individual coeur a la creme molds or a large sieve with a double thickness of damp cheesecloth, allowing the excess to hang over the edge.
• Fill the prepared mold(s) with the cream mixture and set over a large plate to drain. If using a sieve, set the sieve over a bowl. Fold the excess cheesecloth over the cream. Cover with plastic wrap and refrigerate for 24 hours.
• Unwrap and invert the mold(s) onto a serving plate or plates. Remove the cheesecloth. Or, if using the sieve, invert onto a large plate and use an ice cream scoop to spoon individual servings into dessert bowls. Surround the coeur a la creme(s) with raspberry coulis and a few fresh raspberries.

SAVORY COEUR A LA CREME

Steps:

• Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.
• Line a 6-inch coeur a la creme mold or 6-inch sieve with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Place the mold on a plate or suspend the sieve over a small bowl. Cover with plastic wrap, and refrigerate overnight.
• When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with crackers.

CHILLED CAULIFLOWER A LA GRECQUE

Steps:

• In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic. Simmer while you prepare the cauliflower.
• In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
• Add cauliflower to dressing in saucepan. Toss to coat. Take off the heat and place in a bowl.
• Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
• Before serving, add parsley, onion, radishes, feta, and olive. Toss well.
• To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter. Pour remaining dressing over spinach and serve immediately.

I CAN'T BELIEVE IT'S CAULIFLOWER A LA JENNY JONES

Steps:

• Steam the cauliflower and sweet potato in a steamer basket until soft, 7-10 minutes. If you don't have a steamer basket, you can cook them in a covered pot in about 1" of water and then drain.
• In a food processor fitted with a metal blade, place the steamed vegetables along with the milk, butter, salt and pepper.
• Whip and serve.

ROASTED CREAMY CAULIFLOWER

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.

CREAMY CAULIFLOWER

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.

CREME DE LA GRAND' TANTE (CREAM OF CAULIFLOWER SOUP)

Steps:

• Separate the cauliflower head into florets and steam until soft, about 15 minutes. Purée in a food processor.
• Heat chicken broth until boiling. Add cauliflower purée, bring to a boil, reduce heat and simmer for 15 minutes.
• Remove from the heat, stir in the milk and taste. If it is too salty, add a little more milk. Add the butter, and stir until it melts. Whisk egg yolks and 1/2 cup water in a bowl until blended. Pour through a sieve into the soup. Whisk soup until blended.
• Return soup to the stove and whisk over medium-low heat until it thickens into a cream. Taste and add salt if necessary.