Cauliflower With Huntingdon Sauce Recipes

CAULIFLOWER WITH CHEESE SAUCE

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.

ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE

Steps:

• Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
• Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
• Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
• Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.

CAULIFLOWER WITH DIJON SAUCE

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.

DIJON ROASTED CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put mustard in a large bowl. Slowly pour oil into mustard while continuously mixing to form a smooth sauce; stir in shallot and garlic. Add cauliflower to the mustard sauce and stir to coat. Pour coated cauliflower onto a baking sheet, scraping out any shallot or garlic stuck to the bowl and sprinkling over cauliflower.
• Bake in the preheated oven, stirring 2 to 3 times, until cauliflower is tender, about 45 minutes.

SUNNY'S EASY GRILLED CAULIFLOWER IN POP POP SAUCE

Steps:

• For the cauliflower: Preheat the oven or a grill for cooking over indirect heat to 400 degrees F.
• Lightly brush the oil on the cauliflower. (If roasting, cut into florets and place on a baking sheet lined with parchment paper or nonstick aluminum foil.) Sprinkle with salt, a few grinds of pepper and paprika, if using.
• Place the cauliflower stem-side down over the indirect heat and grill until golden and tender when pierced with a fork or the tip of a knife, about 40 minutes. (If roasting, roast until the cauliflower is golden in parts, 20 to 25 minutes.)
• Meanwhile, make the sauce: In a medium bowl, add the mayonnaise, chile sauce, honey and sriracha and whisk until smooth. Taste and season with salt and a few grinds of pepper.
• Cut the cauliflower unto large florets and add to a large bowl. Drizzle the sauce over the cauliflower and toss to coat evenly. Transfer to a platter. Sprinkle with the scallions, spritz with lemon wedges, and serve hot, warm or chilled.

FRIED CAULIFLOWER WITH SESAME AND HOISIN

Steps:

• Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
• Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
• Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
• Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
• Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
• Serve with hoisin mixture drizzled on top, or on the side for dipping.

CAULIFLOWER WITH WHITE CHEDDAR SAUCE

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 10-12 minutes., Meanwhile, in a small saucepan, mix cornstarch, salt and white pepper. Stir in milk and butter until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes., Stir in cheese until melted. Drain cauliflower. Transfer to a serving bowl; top with sauce. If desired, sprinkle with paprika.

CAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCE

Steps:

• Preheat the oven to 400°; In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender; Add the 1/2 cup of whole almonds and process until finely ground; Let stand for 10 minutes; Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible; Discard the ground almonds.
• In a medium saucepan, melt 2 tablespoons of the butter; Add the flour and whisk over moderately high heat for 1 minute; Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes; Remove from the heat; Add 3/4 cup of the Manchego and whisk until melted; Whisk in the nutmeg; season with salt and pepper. Keep warm.
• In a large skillet, bring 1/2 inch of salted water to a boil; Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes; Drain the cauliflower in a colander; Wipe out the skillet.
• Melt the remaining 2 tablespoons of butter in the skillet; Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes; Add the cauliflower and cook, stirring until lightly golden, about 2 minutes; Season lightly with salt and pepper; Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
• Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top; Let stand for 10 minutes before serving.

CAULIFLOWER WITH GORGONZOLA SAUCE

Steps:

• Preheat the oven at 170°C.
• Clean and cook the cauliflower florets in salted water with the lemon juice, until done.
• Mix the gorgonzola with the mascarpone.
• Melt 30 g butter in a pan, add flour. Mix and add the milk.
• Mix in the cheese as soon as the mixture starts to cook.
• Keep stirring over low heat with a wooden spoon, until thickened.
• Add salt, pepper and nutmeg to taste.
• Fry the garlic with the 10 g of butter and the olive oil, add the cauliflower and bake for 3-4 minute Pepper and salt to taste.
• Put the cauliflower in an ovenproof dish, put sauce on top and bake 15 minute in the oven until it starts to brown.
• Enjoy!

CAULIFLOWER WITH HUNTINGDON SAUCE

Steps:

• Trim and clean leaves and stalk from cauliflower head.
• Place in pot of boiling water.
• Cover and reduce heat.
• Simmer for 3-4 minutes.
• Meanwhile, melt butter in a small pan, and stir in curry powder, garlic, parsley and ginger.
• Simmer on low for 4-5 minutes.
• Stir in the cream, but make sure it does not boil.
• Drain head of cauliflower and place on a serving dish.
• Pour sauce over and serve at once!