CAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCE
This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sauteed cauliflower and baked until it's golden and bubbling.
Provided by Allrecipes Member
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. 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.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 17.8 g, Cholesterol 47.4 mg, Fat 24 g, Fiber 5.4 g, Protein 11.6 g, SaturatedFat 10.8 g, Sodium 300.5 mg, Sugar 7.4 g
CAULIFLOWER WITH ALMONDS
"THIS WAS MOTHER'S favorite vegetable dish for Thanksgiving dinner because it was so showy. The huge head of cauliflower was presented whole, covered with cheese sauce. The green beans surrounding it gave the dish a bright, festive look."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired.
Nutrition Facts :
CAULIFLOWER WITH MUSHROOM SAUCE
This is a great roasted cauliflower recipe with a nice creamy mushroom sauce. You can go heavier with the milk and butter if you are not concerned about calories, but it tastes very nice as written. I usually pair this with herbed basmati rice and grilled marinated chicken.
Provided by greysangel
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Arrange Cauliflower in a non-stick baking pan; set aside.
- Melt butter in small sauce pan; add mushrooms and scallion and saute for 1 minute. Stir in flour, salt & pepper; cook, stirring continuously,pour in milk and cook until slightly thickened.
- Pour sauce over cauliflower and sprinkle evenly with cheese.
- Bake at 450° approximately 10 to 15 minutes on until top is slightly
- browned.
MOROCCAN CAULIFLOWER AND ALMOND SOUP
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
LITE CAULIFLOWER WITH MUSHROOM SAUCE
Not too hard on the waistline. Add a bit of garlic if you want MMmmm. I don't think that your family will know that you are serving them a dish that's good for them
Provided by Bergy
Categories Cauliflower
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put steamed cauliflower florets in a baking dish, single layer.
- Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute.
- Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion.
- Slowly add milk and cook until slightly thickened.
- Pour sauce over cauliflower and sprinkle with parmesan.
- Bake 450f for about 15minutes or until the top is nicely browned.
CREAMY BAKED CAULIFLOWER WITH ALMOND CRUMBS
Try our whole baked cauliflower with almonds crumbs for a great veggie centrepiece in a family feast. Crusty garlic bread works nicely alongside
Provided by Good Food team
Categories Dinner
Time 2h15m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut off enough of the cauliflower stalk so it sits flat, then cut a deep cross in the base of the stalk. Sit the cauliflower on a piece of foil, then rub over 1 tbsp oil. Sprinkle over 2 tbsp water, season well, then cover tightly with the foil, sealing the water and cauliflower inside the package. Put in a baking dish and cook for 1 hr 30 mins.
- Meanwhile, cook the onions with a pinch of salt and 2 tbsp oil in a pan until soft and translucent. Stir in the garlic, mace, thyme leaves and flour and stir for 2 mins, then add the almond milk. Bring to a simmer, stirring, then season. When slightly thickened, remove from the heat and stir in the soya cream and mustard.
- Rub the breadcrumbs with the remaining oil. Stir in the almonds.
- Uncover the cauliflower and return to the dish. Pour the sauce all over the cauliflower and into the dish. Scatter the crumbs on top, and tear over the two whole thyme sprigs. Turn the oven up to 200C/180C fan/gas 6. Bake for 15-20 mins more, until the sauce is bubbling and thickened slightly, and the crumbs and cauliflower are golden. Cut into wedges and serve with a green salad and some garlic bread.
Nutrition Facts : Calories 405 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
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