Cauliflower With Dorsa Sauce Algerian Recipes
CAULIFLOWER WITH CHEESE SAUCE
This is an easy recipe for cauliflower cheese but it's pretty versatile. You can use the cheese sauce with any vegetables you have handy. I often put a layer of cooked kale or broccoli on the bottom, then arrange the cooked cauliflower florets on top. You can change the flavor of the sauce by adding different cheeses you might have in your fridge. It takes a bit of elbow work to make the sauce but it's worth it. This is delicious served with roast beef or lamb.
Provided by Ita
Categories Side Dish Vegetables Cauliflower
Time 48m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
- Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
- Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
- Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 220 calories, Carbohydrate 13.1 g, Cholesterol 41.4 mg, Fat 14.3 g, Fiber 2.5 g, Protein 11 g, SaturatedFat 8.9 g, Sodium 349.8 mg, Sugar 2.5 g
CAULIFLOWER WITH DIJON SAUCE
Cauliflower, mayo, Dijon mustard, Cheddar cheese: simple and easy. The amounts may be adjusted depending on the size of your cauliflower. The cauliflower may even be left whole, just remove the core before cooking.
Provided by gail
Categories Side Dish Vegetables Cauliflower
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
- In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.
Nutrition Facts : Calories 388 calories, Carbohydrate 12.1 g, Cholesterol 46.7 mg, Fat 33.4 g, Fiber 3.6 g, Protein 11.7 g, SaturatedFat 10.6 g, Sodium 788.5 mg, Sugar 3.9 g
CAULIFLOWER WITH DORSA SAUCE (ALGERIAN)
My son did a report on Algeria for school and we were looking up regional recipes on-line. I enjoyed his assignment tremendously!
Provided by Oolala
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil the cauliflower in salted water until it is cooked but still crisp. This should take about 7-8 minutes.
- Meanwhile, cook the garlic in oil in a separate pan for a minute or so until it starts to turn golden.
- Add the tomatoes, salt, pepper, paprika and harissa and mix together.
- Turn the heat down and simmer the sauce for 10 minutes.
- Drain the cauliflower and add it to the sauce (reserving some of the water just in case it is needed to thin the sauce), turning it over and allowing it to heat through for 5 minutes or so.
- If the sauce becomes too thick, add a little of the water in which the cauliflower was cooked.
- Serve with boiled rice, sprinkled with a little parsley.
Nutrition Facts : Calories 171.1, Fat 13.8, SaturatedFat 1.9, Sodium 628.3, Carbohydrate 11.1, Fiber 4.7, Sugar 5, Protein 3.6
CAULIFLOWER WITH GARLIC SAUCE (COLIFLOR AL AJACEITE)
Make and share this Cauliflower With Garlic Sauce (Coliflor Al Ajaceite) recipe from Food.com.
Provided by magpie diner
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce: Drizzle the bread with the vinegar and enough water to just cover. Soak briefly then squeeze out and discard the liquid.
- Put the soaked bread in a blender with the garlic, parsley, celery leaves and half the oil. Mix well then add the remaining oil and mix again. Season to taste with salt and pepper, and then thin with a little water until you have the consistency of a pouring sauce.
- The cauliflower: Cook the florets in lightly salted boiling water until just tender. Drain well and place into a warmed bowl. Pour the sauce over, stir gently and serve.
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