CAULIFLOWER POLONAISE
Steps:
- Preheat oven to 425F.
- Bring a large saucepan of water to a boil over high heat. Add the cauliflower and lemon wedge. Lower the heat and simmer until tender, about 10 minutes.Drain, blot dry, and transfer to a large bowl. Toss the lemon.
- Stir in 1 tablespoon of the melted butter, 1 ½ tablespoon of the breadcrumbs, and the eggs, capers, garlic, oil, salt, and pepper. Transfer into a large, oval gratin baking dish.
- In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
- Roast the cauliflower until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 127 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 511 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
BRUSSELS SPROUTS à LA KEFALONITISSA
Most people cringe at the thought of ingesting brussels sprout, but try it the Greek way. It just might change your mind.
Provided by Kefalonitissa
Categories Stew
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat the oil on medium high heat.
- Add onions, garlic, and parsley. Sauté until onions are translucent.
- Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
- Add tomatoes and cook for a minute or two until they release some juices.
- Season with some salt and pepper.
- Add the brussels sprouts.
- Add a cup and a half to two cups of water.
- Season again if necessary.
- Add oregano, not too much. (Like 3 or 4 dashes).
- Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
- If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
- Serve with feta.
- You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid.
Nutrition Facts : Calories 328, Fat 28, SaturatedFat 3.9, Sodium 73.1, Carbohydrate 18.4, Fiber 5.9, Sugar 6.3, Protein 5.5
CAULIFLOWER WITH A KICK
Hate cauliflower? Try this, you'll change your mind!
Provided by JEN
Categories Side Dish Vegetables Cauliflower
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
- Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.3 g, Cholesterol 8.2 mg, Fat 3.2 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 46.9 mg, Sugar 2.9 g
CAULIFLOWER A LA CREME
Steps:
- Trim cauliflower and cut or pull it into about 16 fairly large flowerettes. The weight will be about 2 pounds.
- Bring enough water to boil to cover cauliflower when added. Add salt and milk. Bring to boil, cover and cook about 7 minutes. Drain.
- Blend thoroughly in food processor or electric blender. There should be about 5 cups.
- Heat butter in heavy saucepan and add cauliflower, salt, pepper, nutmeg and cream. Stir to blend and heat until piping hot.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 750 milligrams, Sugar 7 grams, TransFat 0 grams
CAULIFLOWER POLONAISE
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim away and discard the core of the cauliflower. Break into flowerets. Add the pieces to a saucepan with water and salt. Bring to a boil and simmer for 10 minutes or until tender. Do not overcook. Drain, keep warm.
- Blend the egg and the cumin.
- Heat olive oil and butter in a nonstick skillet large enough to hold the flowerets in one layer. Add the flowerlets, tossing and stirring briefly until the pieces start to take on color. Add the egg mixture, bread crumbs, salt and pepper. Toss and stir briefly. Sprinkle with chopped parsley. Serve immediately.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams
CAULIFLOWER ALFREDO RECIPE BY TASTY
Here's what you need: water, cauliflower florets, milk, butter, garlic, salt, pepper, cooked pasta, vegetarian parmesan cheese, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil the water over medium high heat. Add a large pinch of salt.
- Add the cauliflower florets.
- Cover the pot and boil for 5-7 minutes, or until cauliflower is soft.
- With a slotted spoon, add the cooked cauliflower to a blender.
- Add the milk, butter, garlic, salt, and pepper and blend until smooth.
- Toss the cooked pasta with cauliflower alfredo.
- Serve topped with parmesan, and parsley.
- Enjoy!
Nutrition Facts : Calories 543 calories, Carbohydrate 96 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, Sugar 9 grams
CAULIFLOWER à LA KEFALONITISSA
Make and share this Cauliflower à La Kefalonitissa recipe from Food.com.
Provided by Kefalonitissa
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, heat oil on medium high heat, add onion, garlic and parsley. Season with salt and sauté until onions are transluscent.
- Add tomato paste. Let it sauté for a few seconds while stirring it.
- Add the tomatoes. Cook for a minute until tomatoes release some juice.
- Add cauliflower, and oregano (not too much) and stir. Season with more salt and pepper.
- Add a cup of water and bring to a boil.
- Reduce heat to medium and cover.
- Cook for 30 minutes or so until cauliflower is tender and the sauce is thickened.
- Serve with feta.
Nutrition Facts : Calories 303.2, Fat 27.3, SaturatedFat 3.8, Sodium 80.2, Carbohydrate 14.2, Fiber 5, Sugar 6.8, Protein 4
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