Cauliflower Snowman Recipes

CAULIFLOWER SNOWMAN

Cauliflower Snowman image

A homemade white sauce seasoned with Swiss cheese and garlic salt adds great flavor to this speedy vegetable bake.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

6 cups cauliflowerets
1/4 cup diced white onion
1/4 cup butter
1/3 cup all-purpose flour
2 cups whole milk
1 cup shredded Swiss cheese
1 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
10 whole ripe olives
1 baby carrot

Steps:

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring constantly. , Remove from the heat; stir in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2-1/2-qt. baking dish; top with half of the sauce. Repeat. , Bake, uncovered, at 350° for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose.

Nutrition Facts :

CAULIFLOWER SHAWARMA WITH SPICY TAHINI

Cauliflower Shawarma With Spicy Tahini image

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.

Provided by Melissa Clark

Categories vegetables, main course

Time 45m

Yield 2 servings

Number Of Ingredients 19

Ingredients

5 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin
1 1/4 teaspoons sweet paprika
3/4 teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Pinch of ground cayenne
1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1 large red onion, cut into 1/4-inch wedges
Pita or flatbread, for serving
1/4 cup coarsely chopped parsley, plus more for serving
Chopped tomato, cucumber and olives, for serving
1 tablespoon fresh lemon juice, plus more to taste
1 to 2 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
1 fat garlic clove, finely grated, passed through a press or minced
1/4 teaspoon fine sea or table salt
1/3 cup tahini
1/3 cup ice water, plus more as needed

Steps:

Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

CAULIFLOWER SNOWMAN

Cauliflower Snowman image

This is a Taste of Home recipe. I like it because with the exception of the cauliflower, I usually have the other ingredients on hand. So whenever cauliflower goes on sale, I will usually make this recipe. The decorations of using black olives for the mouth and eyes and using carrots for the nose are cute, but I rarely do that.

Provided by Marie Nixon

Categories Cheese

Time 35m

Yield 1 2.5 qt. casserole, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

6 cups cauliflower florets
1/4 cup diced white onion
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 cups milk
1 cup shredded swiss cheese
1 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon white pepper
10 black olives
1 baby carrot

Steps:

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well.
In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring constantly.
Remove from the heat; stir in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2-1/2-qt. baking dish; top with half of the sauce. Repeat.
Bake, uncovered, at 350° for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose. Yield: 6-8 servings.

Nutrition Facts : Calories 256.3, Fat 16.8, SaturatedFat 10.1, Cholesterol 48.3, Sodium 556.5, Carbohydrate 17.6, Fiber 3, Sugar 3.1, Protein 10.6

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