Cauliflower Puff Recipes

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CAULIFLOWER AND CHEESE PUFF



Cauliflower and Cheese Puff image

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

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 head cauliflower
3 ounces cheddar cheese or 3 ounces muenster cheese, grated
1 slice challah, shredded
2 teaspoons prepared mustard
1 tablespoon mayonnaise
2 eggs, well beaten
1 dash salt
1 dash pepper

Steps:

  • Thoroughly wash the cauliflower and break it into florets.
  • Place in a 2-quart pot with 1 inch of boiled water and cook until soft, about 10-15 minutes.
  • Remove cauliflower with the slotted spoon to a large bowl and mash.
  • Preheat oven to 325 F degrees.
  • Combine 2 ounces of cheese, bread, mustard, mayonnaise, eggs, salt and pepper with the cauliflower.
  • Pour into a greased 9 x 5 inch loaf pan.
  • Bake for 40 minutes.
  • Top with remaining 1 ounce of grated cheese and place under the broiler until browned.

Nutrition Facts : Calories 125.6, Fat 7, SaturatedFat 3.7, Cholesterol 80.3, Sodium 213.5, Carbohydrate 8.5, Fiber 2.2, Sugar 2.1, Protein 8.2

CAULIFLOWER PUFF



Cauliflower Puff image

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

Provided by internetnut

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 9

10 ounces frozen cauliflower, cooked until very tender and drained
2 large eggs, separated
2 tablespoons cream
1/2 teaspoon salt
pepper
2 tablespoons finely chopped scallions
1/2 cup grated cheddar cheese
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese

Steps:

  • In an electric blender whirl until smooth the cauliflower, egg yolks, cream,.
  • salt and pepper.
  • In a medium bowl, beat the egg whites until stiff: gradually fold in the.
  • cauliflower mixture, scallion and cheddar cheese.
  • Spread over the bottom of a buttered 9 inch pie plate. Drizzle with butter;.
  • sprinkle with the Parmesan cheese.
  • Bake in a preheated 375 degree oven until golden brown and set 20 minutes.
  • Cut into wedges and remove with wide spatula.

WHOLE CAULIFLOWER WELLINGTON



Whole Cauliflower Wellington image

Herb-butter roasted cauliflower gets a golden puff pastry blanket-- the perfect main dish for vegetarians or cauliflower lovers.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/4 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
1 large cauliflower (about 3 pounds)
1 pound cremini mushrooms, stems trimmed
Two sheets frozen puff pastry (from a 17.3-ounce package), thawed
2 tablespoons Dijon mustard
1 large egg, beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking with parchment.
  • Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor.
  • Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes.
  • Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes.
  • Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges.

FINNISH CAULIFLOWER



Finnish Cauliflower image

After my Finnish grandmother passed away, I found a large index card in a box of her trinkets. I had the writing translated, and it turned out to be this festive casserole. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 10

2 cups cubed day-old rye bread
1 small head cauliflower, cut into florets
2 tablespoons butter
1 teaspoon caraway seeds
3 cups shredded sharp cheddar cheese
4 large eggs, beaten
1 cup flat beer or nonalcoholic beer
1 teaspoon ground mustard
1/2 teaspoon ground coriander
1/4 teaspoon pepper

Steps:

  • Place bread in a 15x10x1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11x7-in. baking dish., In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 261 calories, Fat 18g fat (12g saturated fat), Cholesterol 158mg cholesterol, Sodium 387mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

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