Cauliflower Onion Cream Recipes

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CAULIFLOWER-ONION LINGUINE



Cauliflower-Onion Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces linguine
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup panko (Japanese breadcrumbs)
1/2 cup fried onions, chopped
4 cups cauliflower florets, roughly chopped
1/2 to 1 teaspoon red pepper flakes
1/4 cup grated parmesan cheese, plus more for topping
2 tablespoons chopped fresh basil
1/4 cup pine nuts

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
  • Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
  • Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul

Nutrition Facts : Calories 562 calorie, Fat 24 grams, SaturatedFat 4 grams, Cholesterol 4 milligrams, Sodium 236 milligrams, Carbohydrate 72 grams, Fiber 3.5 grams, Protein 16 grams, Sugar 4 grams

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.

CAULIFLOWER AND CARAMELIZED ONION TART



Cauliflower and Caramelized Onion Tart image

Categories     Milk/Cream     Cheese     Onion     Vegetable     Appetizer     Side     Bake     Lunch     Cauliflower     Potluck     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
2 1/2 tablespoons olive oil, divided
1 tablespoon truffle oil*
1 refrigerated pie crust
1 large onion, halved lengthwise, thinly sliced
1 tablespoon Dijon mustard
2 large eggs
1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)*
1/2 cup whipping cream
1/4 teaspoon ground white pepper
Pinch of ground nutmeg
1 cup grated Gruyère cheese
3/4 cup grated Parmesan cheese
*Available at some supermarkets, specialty foods stores, and Italian markets nationwide.

Steps:

  • Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 25 minutes longer. Cool cauliflower, then thinly slice. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.
  • Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.
  • Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes. Cool slightly. DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately.
  • Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.

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.

CAULIFLOWER & ONION CREAM



Cauliflower & onion cream image

Soft, creamy purée that'll add lots of flavour to any roast - perfect for a Boxing Day lunch, by Gary Rhodes

Provided by Gary Rhodes

Categories     Lunch, Side dish, Vegetable

Time 45m

Number Of Ingredients 5

1 large cauliflower , cut into small florets
2 medium onions , roughly chopped
about 1 litre milk
ground white pepper
knob of butter

Steps:

  • Put the cauliflower and onions in a large pan, then pour in enough milk to almost cover. Bring to a simmer and cook for 15-20 mins, or until the cauliflower is completely tender.
  • Using a slotted spoon, transfer the cauliflower and onion to a blender with a ladleful of milk, and blitz until smoothly puréed. Add more milk if you like, mixing to soften to your preferred consistency. Season with salt and pepper. (Can be made to this stage a day ahead. Keep chilled and reheat before serving.) Serve with a knob of butter melting on top.

Nutrition Facts : Calories 61 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium

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

DECADENT CAULIFLOWER CASSEROLE



Decadent Cauliflower Casserole image

I got the recipe from a friend who said she never has leftovers when she makes this for a party or holiday.

Provided by Toni Boni

Categories     Cauliflower

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

1 medium head cauliflower or 2 regular packages frozen cauliflower
1 (14 ounce) can cream of mushroom soup
1/8 teaspoon onion powder
1 cup shredded swiss cheese or 1 cup cheddar cheese
1/2 cup sour cream
1 teaspoon parsley flakes
salt and pepper
breadcrumbs

Steps:

  • If using fresh, clean, break into small pieces and cook for 10 minutes. If using frozen just cook for 10 minutes. Drain well.
  • In a greased baking dish, combine sour cream, soup, salt, pepper, parsley, onion powder, & cheese.
  • Gently fold in cauliflower.
  • Top with bread crumbs and bake at 350 degrees for 30 minutes (covered).
  • Option: Can replace cauliflower with broccoli.

Nutrition Facts : Calories 284.9, Fat 19.5, SaturatedFat 10, Cholesterol 37.5, Sodium 751.1, Carbohydrate 17.1, Fiber 3.6, Sugar 5.3, Protein 12.7

WAY TOO EASY FRENCH ONION CAULIFLOWER



Way Too Easy French Onion Cauliflower image

We're not big cauliflower eaters, but sometimes on chilly winter evenings this hits the spot. This recipe is flexible; lite sour cream is fine. No nutmeg is fine. Sometimes we add a little milk to make a thinner sauce an on occasion paprika is sprinkled over it prior to baking.

Provided by omeomy 2

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 head cauliflower
1 cup approx sour cream
1 (40 g) package French onion soup mix (the dry one)
1/4 teaspoon nutmeg
salt and pepper

Steps:

  • Pre heat oven to 375f (about 200c).
  • Discard outer leaves and cut out the core, leaving cauliflower whole.
  • Wash under running water.
  • Combine soup mix, sour cream and nutmeg, set aside.
  • Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp.
  • With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect).
  • Pour sour cream mixture over cauliflower.
  • Bake for about 15 minutes.

Nutrition Facts : Calories 190.1, Fat 12.8, SaturatedFat 7.6, Cholesterol 25.8, Sodium 876.7, Carbohydrate 16.2, Fiber 4.3, Sugar 5.5, Protein 5.4

CREAMY CAULIFLOWER



Creamy Cauliflower image

The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5-7 servings.

Number Of Ingredients 10

1 medium head cauliflower (about 1-1/2 pounds), broken into florets
2 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup shredded Swiss cheese

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.

Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

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