Cauliflower Cheese With Ham Hock Recipes

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CHEESY HAM & CAULIFLOWER CASSEROLE



Cheesy Ham & Cauliflower Casserole image

The fire-roasted peppers and chipotle give this dish a slightly smoky bite. If you don't like the smoky flavor you can substitute ground cayenne for the chipotle and chopped pimentos or red bell peppers for the fire-roasted peppers.

Provided by Patty Mae

Categories     Ham

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
2 tablespoons butter
1/4 cup finely chopped red onion
1/2 lb cooked ham, cut in 1/4-inch cubes
1/2 cup fire- roasted sweet peppers, chopped
1 (16 ounce) jar ragu double cheddar cheese sauce
4 ounces shredded sharp cheddar cheese
1/2 teaspoon ground chipotle chile pepper
salt & freshly ground black pepper, to taste

Steps:

  • Cut cauliflower into 1/2-inch pieces; steam or microwave until just tender. Drain in a colander and set aside.
  • Saute onion and cubed ham in butter in a large saucepan over medium-high heat until onions are translucent.
  • Stir in cheese sauce, fire-roasted peppers, and chipotle pepper and reduce heat to medium-low.
  • Cook, stirring occasionally, until sauce is heated through.
  • Add about half of the shredded cheddar and stir until melted. Repeat with the remaining cheddar.
  • Add salt and freshly-ground black pepper to taste.
  • Add cooked cauliflower to sauce and stir gently to distribute sauce evenly.
  • Pour into a buttered casserole dish and bake at 350°F for about 20 minutes or until bubbly.

Nutrition Facts : Calories 240.5, Fat 16.9, SaturatedFat 8.9, Cholesterol 65.5, Sodium 196.3, Carbohydrate 6.1, Fiber 2.5, Sugar 2.7, Protein 16.9

CAULIFLOWER HAM CASSEROLE



Cauliflower Ham Casserole image

Cauliflower replaces the potatoes in this comforting casserole, which I've been making for 30 years. Whenever we have leftover ham, my husband asks me to make this dish. -Sue Herlund, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

4 cups chopped fresh cauliflower
1/4 cup butter, cubed
1/3 cup all-purpose flour
2 cups 2% milk
1 cup shredded cheddar cheese
1/2 cup sour cream
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

  • Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 383 calories, Fat 25g fat (15g saturated fat), Cholesterol 95mg cholesterol, Sodium 1007mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 19g protein.

CAULIFLOWER CHEESE



Cauliflower Cheese image

A classic heartwarming English dish served as a side for 4 or main with potatoes or bread for 2.

Provided by ButtercupBento

Categories     Side Dish     Vegetables     Cauliflower

Time 40m

Yield 2

Number Of Ingredients 6

1 head cauliflower, broken into florets
¼ cup butter
¼ cup all-purpose flour
1 ⅔ cups milk
3 ½ ounces grated sharp Cheddar cheese
salt and ground white pepper to taste

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 the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
  • Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
  • Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
  • Stir steamed cauliflower into cheese sauce; season with salt and white pepper.

Nutrition Facts : Calories 633.8 calories, Carbohydrate 37.3 g, Cholesterol 129.4 mg, Fat 43.9 g, Fiber 7.6 g, Protein 26.6 g, SaturatedFat 27.7 g, Sodium 719 mg, Sugar 16.7 g

CAULIFLOWER AND HAM CASSEROLE



Cauliflower and Ham Casserole image

My mother made this recipe many times while I was growing up. I remember leaning on the table to watch her. Cooking has always been a hobby of mine, along with sewing and crafting.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon chopped onion
3 tablespoons butter, divided
2 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
1 cup milk
1/2 cup shredded cheddar cheese
1 medium head cauliflower, cut into florets, cooked and drained
2 cups cubed fully cooked ham
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained
6 saltines, crumbled

Steps:

  • In a saucepan over medium heat, saute chopped onion in 2 tablespoons of butter until tender. Stir in flour, salt and pepper until smooth. Gradually add milk; cook and stir for 2 minutes or until thick and bubbly. , Remove from the heat; stir in cheese until melted. Fold in cauliflower, ham, mushrooms and pimientos. Pour into a greased 2-qt. casserole. , In a small saucepan, brown cracker crumbs in remaining butter; sprinkle over casserole. Cover and bake at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until heated through.

Nutrition Facts : Calories 209 calories, Fat 12g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 942mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges

CAULIFLOWER AND HAM CHOWDER



Cauliflower and Ham Chowder image

For a great, quick meals for those cool fall and winter days, try this easy soup. The cauliflower and ham compliment each other well and you will always want a second helping.-Patty Woytassek, Havana, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

2 cups chopped fresh or frozen cauliflower
1 cup thinly sliced celery
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup half-and-half cream or evaporated milk
1/8 teaspoon white pepper
2 tablespoons cornstarch
1/4 cup water
2 cups diced fully cooked ham
1/2 cup shredded cheddar cheese
Minced fresh parsley

Steps:

  • In a large saucepan, cook cauliflower and celery in broth for 4-5 minutes or until vegetables are crisp-tender. Do not drain. Stir in the soup, cream and pepper. , Combine cornstarch and water until smooth; gradually stir into cauliflower mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add ham; cook and stir for 2 minutes or until heated through. Just before serving, stir in cheese. Garnish with parsley.

Nutrition Facts : Calories 163 calories, Fat 9g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 1011mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

CAULIFLOWER CHEESE WITH HAM HOCK



Cauliflower Cheese With Ham Hock image

This is from Matt Prestons (restaurant reviewer and judge of Australian Masterchef) and was in the sealed section of his cook book. Times are estimated.

Provided by ImPat

Categories     Ham

Time 4h10m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 smoked ham hock
4 whole cloves
3 bay leaves (dried)
1 large cauliflower
60 g butter
1 brown onion (small chopped)
60 g flour (just over 1/3 cup)
300 ml cream
2 bay leaves (dried)
1 1/2 tablespoons Dijon mustard
200 g tasty cheese (2 cups coarsely grated or cheddar)
50 g parmesan cheese (1/2 cup finely grated)
salt (flakes to taste)
fresh ground black pepper (to taste)

Steps:

  • Place the ham hock, cloves, bay leaves and peppercorns in a large saucepan and cover with cold water and bring to the boil over medium heat and then reduce the heat to low and simmer (adding extra water to keep the ham hock covered) for about 3 hours, or until tender and the meat starts to fall frm the bone.
  • Allow the ham hock to cool before shredding the meat and then place the shredded meat evenly along the bottom of a buttered casserole dish.
  • Preheat oven to 180°C.
  • Cut your cauliflower into florets and place in a steamer and cook for 4 to 5 minutes and then place the cauliflower over the ham in the casserole dish.
  • Melt the butter in a saucepan, add the onion and cook until soft and then stir in the flour and allow to cook for a few minutes before adding the cream and bay leaves and stir continuously while the sauce thickens.
  • When the sauce is ready, turn off the heat and remove the bay leaves and stir in the mustard and tasty cheese (or cheddar) and season to taste with salt and pepper.
  • Pour over the cauliflower and sprinkle with the parmesan and bake for 30 minutes or until golden brown on top, serve it hot.

CAULIFLOWER CHEESE



Cauliflower Cheese image

This is favorite in our house, it can be served as an accompaniment to a roast dinner or as a main course with potatoes either roasted or chipped. I use what ever cheese I have in the fridge and often use two or three cheeses to add flavour.

Provided by Brian Holley

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 head cauliflower
1 teaspoon salt
2 ounces butter
2 teaspoons prepared mustard
6 tablespoons flour
1 chicken stock cube
1 1/2 pints milk
6 ounces cheese, grated
1 tomatoes, sliced

Steps:

  • Break the cauliflower into florets. In a large pot boil the cauliflower,in salted water, when tender drain and set aside.
  • Melt the butter in a pan. Add the mustard, flour, stock cube and half of the milk. Stir till the flour thickens the milk, if the sauce is too thick add milk till the correct consistency is achieved.
  • Add the cheese and cook till it has melted in the sauce.
  • Place the cauliflower in an oven proof dish, cover with sauce. Decorate with the tomato and bake in the oven till it is heated through.
  • Serve with potato and tomato pie it's wonderful.

Nutrition Facts : Calories 447.7, Fat 29.1, SaturatedFat 18.1, Cholesterol 83.5, Sodium 1524.4, Carbohydrate 30.3, Fiber 4.4, Sugar 4.4, Protein 19.1

CAULIFLOWER CHEESE



Cauliflower Cheese image

Make and share this Cauliflower Cheese recipe from Food.com.

Provided by Yorky1000

Categories     Cheese

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

220 ml milk
1 pat butter
15 g plain white flour
100 g grated cheddar cheese
5 g mustard powder
salt and black pepper
3 cauliflower, small

Steps:

  • Trim the cauliflowers and boil in salted water for around 10 minutes. Drain and leave to cool.
  • Add the milk, butter and sieved flour to a saucepan. Bring the mixture to the boil whisking continuously. When the sauce thickens add the cheese, mustard powder, salt and pepper. Turn the heat to very low and simmer for about 5 minutes, stirring occasionally.
  • Arrange the cauliflower in a glass casserole dish and pour over the sauce.
  • Place the casserole dish under the grill and cook until the sauce begins to catch.
  • Serve immediately.

Nutrition Facts : Calories 525.5, Fat 23.6, SaturatedFat 13.6, Cholesterol 67.6, Sodium 628.6, Carbohydrate 55.6, Fiber 18, Sugar 17.2, Protein 34.1

CAULIFLOWER CHEESE



Cauliflower Cheese image

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

1 small cauliflower
warm salt water
40 g butter (1 1/2 oz)
1 tablespoon flour
1 cup milk
2 tablespoons tasty cheese, grated
chopped parsley (to garnish)

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

CHEESY HAM AND CAULIFLOWER CASSEROLE (MOCK MAC AND CHEESE)



Cheesy Ham and Cauliflower Casserole (Mock Mac and Cheese) image

"Macaroni and cheese with ham, made using cauliflower in place of the pasta. Serve with fresh veggies."

Provided by Joey Joan

Yield 8

Number Of Ingredients 10

1 medium head cauliflower, cut into bite-sized florets
1 1/2 cups milk
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 1/2 cups shredded Cheddar cheese
1/8 teaspoon dried minced onion
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
3 cups chopped cooked ham
2 cups french-fried onions

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
  • 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 yet firm to the bite, 2 to 6 minutes.
  • While cauliflower steams, heat milk in a saucepan over medium-low heat. Mix softened butter and flour together until it forms a ball. Melt flour ball into heated milk; lower heat and stir constantly until thickened. Add Cheddar cheese, onion, garlic powder, salt, and pepper; heat until cheese is completely melted.
  • Combine cauliflower, ham, and cheese sauce in a large bowl. Gently mix together. Pour into the prepared baking pan.
  • Bake in the preheated oven, uncovered, for 20 minutes. Top with french-fried onions and bake for 10 minutes more. Let sit for 5 minutes or more before serving.

HAM AND CHEESE CAULIFLOWER WAFFLE



Ham and Cheese Cauliflower Waffle image

Dust off your waffle iron and put it to use by making a savory cauliflower waffle. Top with cheese sauce and a fried egg for the picky eaters in your life.

Provided by Soup Loving Nicole

Categories     Breakfast and Brunch     Waffle Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 medium head cauliflower, grated and squeezed dry
6 ounces diced ham
1 large egg
5 tablespoons shredded Cheddar cheese
¼ cup all-purpose flour
2 green onions, chopped
1 tablespoon olive oil
1 teaspoon black pepper
cooking spray

Steps:

  • Mix cauliflower, ham, egg, Cheddar cheese, flour, green onions, oil, and pepper together in a large bowl until evenly combined.
  • Set waffle iron to the highest heat setting and spray both griddles with nonstick spray. Spoon 1 cup of the cauliflower mixture into the center of the waffle iron. Keep the rest of the batter refrigerated. Close lid and cook for 10 minutes. Gently remove the waffle using a spatula and fork. Cook remaining batter.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 13.1 g, Cholesterol 80.9 mg, Fat 16.1 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 5.9 g, Sodium 657.1 mg, Sugar 3.1 g

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From recipeschoice.com


CAULIFLOWER AND HAM HOCK SOUP (GF) – HAPPY IGLOO
2016-04-21 Method: 1. Place the ham hock in a large, heavy saucepan and add enough water to cover the meat by about 1 inch (2.5 cm). Bring the water to the boil, then cover the pan and reduce the heat to medium. Let the ham hock simmer steadily for approximately 1 hour. The ham hock is ready once the meat begins to fall off the bone. 2.
From happyigloo.com


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