Cauliflower And Egg Cheese Recipes

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QUICK AND EASY, LIGHTLY CURRIED CAULIFLOWER AND EGG CHEESE



Quick and Easy, Lightly Curried Cauliflower and Egg Cheese image

A quick all-in-one sauce can be made in minutes, while croutons give the dish a delicious crunchy topping. From : The Inspired Vegetarian

Provided by Karen Elizabeth

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium cauliflower, chopped into florets
1 medium onion, sliced
2 eggs, hard-boiled, peeled and chopped
3 tablespoons whole meal flour
1 teaspoon mild curry powder
2 tablespoons butter or 2 tablespoons margarine
2 cups milk
1/2 teaspoon dried thyme
salt & fresh ground pepper
4 ounces mature cheddar cheese, grated
1/2 cup crouton

Steps:

  • Boil cauliflower and onion in enough salted water to cover, until they are just tender. (10 - 15 minutes) Be careful not to overcook. Drain well.
  • Arrange the cauliflower and onion in a shallow ovenproof dish, and scatter over the chopped egg.
  • Put the flour, curry powder and butter/margarine in a saucepan, and cook gently, stirring constantly, to a smooth paste. Add the milk gradually, stirring all the time, gradually bring to the boil, stirring well, until thickened and smooth.
  • Stir in the thyme and seasoning and allow the sauce to simmer for a minute or two.
  • Remove from the heat, and stir in about 3/4 of the cheese.
  • Pour the sauce over the cauliflower, scatter over the croutons, and sprinkle with the remaining cheese.
  • Brown under a hot grill until golden and serve. Delicious with thick crusty bread.

Nutrition Facts : Calories 363.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 167.9, Sodium 382.5, Carbohydrate 23.9, Fiber 5.1, Sugar 5, Protein 18.7

CAULIFLOWER AND EGG CHEESE



Cauliflower and egg cheese image

Make and share this Cauliflower and egg cheese recipe from Food.com.

Provided by Booshine

Categories     One Dish Meal

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 medium cauliflower, in florets
2 hard-boiled eggs, chopped
3 tablespoons whole wheat flour
1 teaspoon mild curry powder
2 tablespoons margarine
450 ml milk
1/2 teaspoon dried thyme
salt and pepper
115 g grated mature cheddar cheese
1 packet soup crouton

Steps:

  • Boil cauliflower in enough salted water to cover, until JUST tender- no more.
  • Drain well.
  • Arrange in a shallow ovenproof dish with the chopped egg.
  • Put flour, margarine, curry powder and milk in a saucepan.
  • Bring slowly to the boil, stirring well, until thickened and smooth.
  • Stir in the thyme and seasoning and simmer for 1-2 minutes.
  • Remove from heat, and stir in 3/4 of the cheese.
  • Pour the sauce over the cauliflower and egg.
  • Top with remaining cheese and the croutons.
  • Brown under a hot grill so the cheese is bubbling.

CAULIFLOWER AND BACON EGG BAKE



Cauliflower and Bacon Egg Bake image

We added crispy bacon and toasted cauliflower to an egg bake casserole that's perfect for breakfast, lunch or dinner.

Provided by Inspired Taste

Categories     Lunch

Time 1h5m

Yield 8

Number Of Ingredients 11

2 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 head cauliflower, separated into florets
1 teaspoon salt
1 cup Original Bisquick™ mix
2 cups milk
4 eggs
5 slices bacon, chopped, crisply cooked
2 tablespoons chopped fresh chives
3/4 cup shredded pizza cheese blend

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  • In large skillet, heat butter and oil over medium heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until soft. Add cauliflower and 1/2 teaspoon of the salt. Cook 2 to 3 minutes, stirring occasionally, until cauliflower begins to brown. Spoon mixture into casserole.
  • In medium bowl, beat Bisquick mix, milk, eggs and remaining 1/2 teaspoon salt with whisk. Stir in bacon and chives. Reserve 2 tablespoons of the cheese; stir remaining cheese into egg mixture. Pour evenly over cauliflower mixture. Sprinkle with reserved 2 tablespoons cheese.
  • Bake uncovered 35 to 45 minutes or until knife inserted in center comes out clean.

Nutrition Facts : ServingSize 1 Serving

SCRAMBLED CAULIFLOWER - LOW CARB



Scrambled Cauliflower - Low Carb image

I got this recipe and it wasn't low carb and included breadcrumbs instead of Parmesan cheese so you could form patties (like a latke). Since I'm living a low-carb lifestyle, I decided to adapt it, but the patties were less-than-desirable visually the taste wasn't that impressive. I had one completely fall apart on me in the pan so I just scrambled it up and viola; we had a new fave! You can add bacon and garlic as a yummy addition, if desired.

Provided by Juska

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Fried

Time 40m

Yield 6

Number Of Ingredients 7

1 head cauliflower, cut into florets
½ cup shredded Cheddar cheese
½ cup grated Parmesan cheese
2 large eggs, beaten
½ teaspoon cayenne pepper, or to taste
¼ teaspoon salt, or to taste
2 tablespoons butter

Steps:

  • Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
  • Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
  • Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 5.7 g, Cholesterol 87.9 mg, Fat 10.6 g, Fiber 2.4 g, Protein 9 g, SaturatedFat 6.1 g, Sodium 336.7 mg, Sugar 2.6 g

CHEESY CAULIFLOWER BREAKFAST CASSEROLE



Cheesy Cauliflower Breakfast Casserole image

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

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 pound bacon strips, chopped
1 cup chopped sweet onion
1/2 large sweet red pepper, chopped
1/2 large green pepper, chopped
9 large eggs, lightly beaten
1-1/2 cups whole-milk ricotta cheese
4 cups frozen riced cauliflower, thawed
2 cups shredded cheddar cheese
1 cup shredded Swiss cheese
1/2 teaspoon pepper
1/4 teaspoon salt

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.

CHEESY CAULIFLOWER BITES



Cheesy Cauliflower Bites image

Discover your new favorite way to prepare cauliflower with these Healthy Living Cheesy Cauliflower Bites! Cheddar cheese, bacon, chives and KRAFT Lite Ranch Dressing make these Cheesy Cauliflower Bites a dish that even the most vegetable-skeptical will enjoy.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 12 servings

Number Of Ingredients 7

2 pkg. (10 oz. each) frozen riced cauliflower, thawed
1 cup KRAFT Finely Shredded Sharp Cheddar Cheese
3 slices OSCAR MAYER Bacon, cooked, chopped
1/2 cup chopped fresh chives
2 eggs
1/4 tsp. cracked black pepper
1 cup KRAFT Lite Ranch Dressing

Steps:

  • Heat oven to 400°F
  • Combine cauliflower, cheese, bacon and chives in large bowl.
  • Whisk eggs and pepper until blended. Add to cauliflower mixture; mix lightly.
  • Spoon into 24 mini muffin pan cups sprayed with cooking spray; gently press down tops with back of spoon.
  • Bake 20 to 25 min. or until golden brown. Cool 5 min. before removing from pan.
  • Serve with dressing.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CAULIFLOWER CRUST EGG CUPS RECIPE BY TASTY



Cauliflower Crust Egg Cups Recipe by Tasty image

Here's what you need: cauliflower, salt, olive oil, garlic powder, onion, parmesan cheese, salt, pepper, eggs, tomato, fresh basil, fresh spinach, broccoli, cheddar cheese

Provided by Crystal Hatch

Categories     Appetizers

Yield 6 cups

Number Of Ingredients 14

1 head cauliflower, medium-large
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon garlic powder
⅓ cup onion, diced
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste
6 eggs, whisked, separate into a batch of 2 and a batch of 4
tomato, for garnish
fresh basil, for garnish
fresh spinach, for garnish
broccoli, for garnish
cheddar cheese, for garnish

Steps:

  • Preheat oven to 375°F (200°C).
  • Using a food processor or a cheese grater, grate the cauliflower until fine or "riced."
  • Transfer the riced cauliflower to a large microwave-safe bowl, sprinkle with salt and microwave for 5 minutes. This will steam the cauliflower to help you remove the moisture.
  • Allow cauliflower to cool and transfer into a second bowl lined with a thin towel (cheesecloth and paper towels will also work). Wrap the cauliflower tightly and squeeze out the liquid. You may need to switch towels to ensure as much liquid has been removed as possible.
  • Return the cauliflower to your large bowl and add olive oil, garlic powder, onion, parmesan, salt, pepper, and 2 of the eggs. Combine well.
  • Line a lightly greased muffin tin with the cauliflower mixture, using your fingers to press it firmly into the bottom and sides, creating a crust.
  • Bake for 20-30 minutes, or until the crust turns golden brown.
  • Pour the remaining whisked eggs evenly into the cauliflower cups, then add toppings of your choice. We used tomatoes and basil, spinach and mushrooms, and broccoli and cheddar cheese.
  • Bake an additional 15-20 minutes or until eggs are cooked through.
  • Allow to cool slightly before serving.
  • Enjoy!

Nutrition Facts : Calories 176 calories, Carbohydrate 8 grams, Fat 10 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams

CAULIFLOWER-BROCCOLI CHEESE BAKE



Cauliflower-Broccoli Cheese Bake image

One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. -Devin Mulertt, Napa, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 9 servings.

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1/2 cup 2% milk
1 package (8 ounces) Velveeta, cubed
1/4 teaspoon salt
3 large eggs, lightly beaten
2 packages (12 ounces each) frozen broccoli-cauliflower blend, thawed

Steps:

  • Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 170 calories, Fat 11g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

EGG AND CAULIFLOWER RICE CASSEROLE



Egg and Cauliflower Rice Casserole image

Excite the family with our delightful Egg and Cauliflower Rice Casserole. Egg and Cauliflower Rice Casserole includes salsa and chiles for extra flavor.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 whole eggs
4 egg whites
1 jar (7.5 oz.) TACO BELL® Verde Salsa
1/2 cup milk
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3 cups cauliflower rice
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
1 can (4 oz.) chopped green chiles, undrained
3 green onions, chopped

Steps:

  • Heat oven to 350°F.
  • Whisk first 5 ingredients in large bowl until blended. Add remaining ingredients; mix well.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 40 to 45 min. or until golden brown.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 145 mg, Sodium 850 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

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