CAULIFLOWER TOMATO MEDLEY
Here's a fresh and fancy accompaniment to any summer buffet sent in by Lena Post of St. Albert in Alberta. It goes nicely with most meat and fish entrees, Lena says, and is a great way to dress up cauliflower or use up those tomatoes. TIP: To enjoy fresh dill all winter long, we chop up the fine feathery leaves, freeze in small containers and pull off a pinch whenever needed to boost the flavor of potatoes, salads or soups.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water and cauliflower in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 3 tablespoons drippings. Toss bacon and bread crumbs with drippings; set aside. , Drain cauliflower. Arrange the tomatoes in a greased shallow 2-qt. baking dish. Sprinkle with onion, dill, salt and pepper. Top with cauliflower and bacon mixture. , Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 260 calories, Fat 18g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 462mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 5g fiber), Protein 10g protein.
CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
CAULIFLOWER "MAC" WITH BACON AND SMOKED GOUDA
Swap out the pasta in macaroni and cheese for golden roasted cauliflower, and you'll be able to justify having seconds (and thirds).
Provided by Food Network
Categories side-dish
Time 1h35m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out on top. Bake until crispy, 15 to 20 minutes.
- Meanwhile, cut off the green leaves from the cauliflower. Using your hands or a knife, cut the florets away from the core.
- Remove the bacon from the baking sheet and set aside. Put the cauliflower on the baking sheet and, using a heatproof spatula, toss with the bacon fat left behind. Spread out in an even layer, sprinkle with 1/4 teaspoon salt and some pepper and roast until golden brown, about 20 minutes.
- Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a thick paste forms and turns golden brown, about 2 minutes. Add the milk 1/2-cup at a time, whisking well between each addition, and bring to a bare simmer. Whisk in two-thirds of the smoked Gouda until melted. If the sauce is too thick, add more milk, 1/4-cup at a time, until the desired consistency is reached.
- Place the roasted cauliflower in 13-by-9-inch baking dish or large oval casserole. Crumble the bacon over the cauliflower, then pour the cheese sauce over the top, making sure all the florets are covered. Sprinkle with remaining Gouda and bake until the cheese is bubbling and the top is golden brown, 30 minutes.
CORN AND BACON MEDLEY
I CLIPPED this recipe many years ago, and it remains one of our favorites. My husband and I love all the ingredients in it, plus it doesn't require a lot of time to prepare. With a simple green salad, it can make a complete meal. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, cook bacon over medium until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Add corn and onion to skillet; cook and stir over medium heat until onion is tender., Add tomato and basil. Reduce heat to low; cover and cook for 5-7 minutes or until vegetables are tender, stirring occasionally. Add bacon; season with salt and pepper.
Nutrition Facts : Calories 228 calories, Fat 14g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 184mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
PENNE, CAULIFLOWER, BACON, & CREAMY TOMATO
This is from an issue of Food & Wine magazine. I always love pasta dishes. It's a *very* large recipe, so if you want, you can halve it or whatever.
Provided by Lady D.
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450.
- In a large, rimmed baking sheet, toss cauliflower with EVO and season with salt and pepper.
- Roast for 40 minutes, until tender and browned.
- Cool.
- In large skillet, in 2 batches, crisp bacon 4 minutes per side.
- Drain and coarsely chop.
- Butter 2 large shallow baking dishes.
- In large pot of boiling water, cook penne until al dente; drain.
- Return penne to pot.
- Stir in cauliflower, tomatoes, cream, garlic, thyme, red pepper, 2 c Fontina, and Parmesan.
- Season with S&P.
- Move to baking dishes.
- Sprinkle with remaining Fontina and 2 T Parmesan.
- Bake 15 min.
Nutrition Facts : Calories 790.9, Fat 48.2, SaturatedFat 23.1, Cholesterol 125.3, Sodium 782.9, Carbohydrate 71.7, Fiber 11.7, Sugar 5.2, Protein 21.7
CAULIFLOWER BACON MAC AND CHEESE RECIPE BY TASTY
Here's what you need: cavatappi pasta, cauliflower, bacon, flour, milk, chicken stock, shredded italian cheese blend, scallions, olive oil, butter, salt, pepper
Provided by Heather Mihalik
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F. Bring a large pot of water to boil. Trim and thinly slice scallions, separating whites from greens. Toss cauliflower on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in the oven until tender, about 25 minutes.
- Meanwhile, heat a large pan over medium high heat. Add bacon and cook until just crispy. Remove from the pan and set aside to drain on paper towels. Remove pan from heat, reserving just 1 tbsp of bacon fat.
- Once water is boiling, add pasta and cook until al dente. Drain.
- Heat butter in a pan with reserved bacon fat until melted. Add scallion whites and cook for one minute. Add flour and cook, stirring, until lightly browned about 1 minute. Slowly whisk in milk. Stir in stock and simmer until thickened. Stir in cheese until thoroughly combined. Remove pan from heat. Season with salt and pepper.
- Crumble bacon into pieces. Stir bacon, pasta, and ¾ of the cauliflower into sauce. Transfer into a lightly oiled baking dish. Scatter remaining cauliflower on top. Bake until bubbly, 5-7 minutes.
- Garnish with scallion greens and serve. Enjoy!
Nutrition Facts : Calories 1304 calories, Carbohydrate 127 grams, Fat 63 grams, Fiber 10 grams, Protein 57 grams, Sugar 17 grams
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
VEGETABLE MEDLEY CASSEROLE
This is my family's favorite holiday veggie recipe. It goes well with any entree, and your favorite combination of vegetables can be used.
Provided by Susan Sheppard
Categories Side Dish Casseroles
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 7x11 inch baking dish.
- In a large bowl, mix together the mushroom soup, sour cream, Monterey Jack and Colby cheeses.
- Combine the vegetables, water chestnuts, salt and pepper with the soup mixture. Stir together and pour into baking dish.
- Bake uncovered for 30 minutes. Remove from oven, top with onions and bake 10 minutes longer.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 27.4 g, Cholesterol 24.3 mg, Fat 20.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 8.8 g, Sodium 743.7 mg, Sugar 1.5 g
TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY
Two of the most healthiest and craving vegetables of all time tosssed in a tangy tomato based sauce.
Provided by Frenzy
Categories Vegetable
Time 40m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- - In a cup, combine the minced garlic, tomato sauce, tomato paste, sugar, water, sesame oil and flour
- - In a wok, heat oil and fry the chopped garlic and peppers
- - Add the mushrooms and stir-fry for 2 minutes
- - Add the vegetables and the mixture and simmer for 3 minutes.
- - Add the tofu and simmer again for another 1 minute.
Nutrition Facts : Calories 133.5, Fat 6.3, SaturatedFat 0.8, Sodium 201.4, Carbohydrate 14.7, Fiber 5.2, Sugar 5.6, Protein 8.5
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