CAULIFLOWER WITH TWO CHEESES AND CREME FRAICHE
No need to make a white sauce for this one - the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce in moments. This could be an accompanying vegetable for four, it could make a main course for two served with rice, or I like it with penne pasta - England meets Italy, sort of thing! Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd
Categories Easy meat-free recipes Cheese recipes Recipes for 2 Vegetarian recipes
Yield Serves 4 as a vegetable or 2 for supper
Number Of Ingredients 9
Steps:
- First of all place the cauliflower florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it. Pour in some boiling water from the kettle, add some freshly grated nutmeg and salt, then cover and steam the cauliflower till tender - about 12 minutes. You can also watch how to do this in our Cookery School Video. After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm. Now pour 3 fl oz (75 ml) of the steaming water into a saucepan, add the crème fraîche and simmer, whisking well, until it has thickened very slightly, then add the cheeses. Heat this gently for about 1 minute, whisking, until the cheeses have melted, then season the sauce to taste. Now pour the sauce over the cauliflower and scatter the spring onions and remaining Parmesan over, then sprinkle with the cayenne. Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
TWO CHEESE CAULIFLOWER
Thanks go to British chef Delia Smith for coming up with this cheesy cauliflower dish. It's real comfort food for me and pleases even the pickest vegetable eaters.
Provided by Sackville
Categories Cheese
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill to its highest setting.
- Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
- Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
- This should take about 12 minutes.
- After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
- Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
- Whisk well until it has thickened very slightly, then add the cheeses.
- Heat this gently for about a minute, whisking, until the cheeses have melted.
- Season the sauce to taste and pour over the cauliflower.
- Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
- Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.
Nutrition Facts : Calories 351, Fat 22.7, SaturatedFat 13.7, Cholesterol 76.4, Sodium 551.7, Carbohydrate 18.1, Fiber 7.6, Sugar 7.6, Protein 22.4
CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE
Provided by Bruce Aidells
Categories Milk/Cream Cheese Pasta Bake Vegetarian Kid-Friendly Back to School Dinner Cauliflower Potluck Fontina Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly Small Plates
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
- Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
- Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
- *Sold at some supermarkets and at specialty foods stores.
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