Cauliflowerwithcheddarcheesesauce Recipes

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 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.

BAKED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Cut the cauliflower into large bite-size pieces.
• Cook the cauliflower in a large pot of salted water. The cauliflower should be tender, but firm. The cooking time is approximately 5 to 6 minutes.
• While the cauliflower is cooking, start the cheese sauce.
• Melt two tablespoons of butter in a small saucepan.
• When the butter has melted completely, add the flour and stir to combine.
• Cook the flour for 1 to 2 minutes, stirring occasionally.
• Slowly begin to add milk, whisking constantly. With each addition of milk the sauce should thicken.
• Add the dry yellow mustard and stir to combine.
• Add 4 ounces of cheese. Stir until the cheese is completely melted and the sauce is smooth.
• Place the cooked cauliflower into a large casserole dish.
• Pour the cheese sauce over the cauliflower.
• Sprinkle the remaining 4 ounces of cheese over the cauliflower.
• Bake at 350 degrees for 15 minutes or until the cheese is slightly browned.

CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Cut the cauliflower into florets about the same size and simmer until just cooked.
• Grate the cheese, beat the egg, put the milk and mustard into a small saucepan.
• mix the cornflour together with a small amount of extra milk and add to the saucepan along with the grated cheese.
• heat slowly, stirring constantly and when it comes to the boil add the beaten egg and stir briskly.
• Pour the cheddar cheese sauce over the cauliflower and serve immediately.
• A sprinkle of chilli seems to bring out a bit more flavour.

CHEDDAR CHEESE-STUFFED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
• In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
• Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.

EASY CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Garnish with a sprinkling of paprika and chopped parsley, if desired. Serve and enjoy.

CAULIFLOWER SAY CHEESE

Steps:

• Grease an 11 by 7-inch flameproof baking dish with the butter and set aside.
• Position 1 oven rack in the middle position and 1 in the top position and preheat the oven to 400 degrees F.
• Place the cauliflower in a small glass bowl, stalk end up. Use a paring knife to remove the lower leaves. Trim the curds off of the stem, keeping them as intact as possible. Try to keep the size uniformly large and make as few cuts as possible. Discard the leaves and stem. Cover tightly with plastic wrap and microwave on high for 4 minutes. Rest, still covered in plastic, for another 4 minutes. Uncover and rest for 4 to 5 more minutes while preparing the rest of the dish.
• Combine 4 ounces of the cheese, the bread crumbs, egg, salt, mustard, paprika, black pepper, and cayenne in a large mixing bowl. When 1 minute remains on the cauliflower rest period, microwave the cream on high for 30 seconds. Add the cream to the bowl with the cheese mixture and stir to combine.
• Using your hands and a tea towel if the cauliflower is still hot, rub the large florets between your hands to break up the curds. Add the curds to the cream mixture and stir until the cheese is thoroughly melted and combined.
• Spread the cauliflower mixture in the prepared baking dish, place on the middle rack, and bake for 20 minutes. Remove the baking dish and turn the broiler to high. Sprinkle the remaining 1/2 ounce cheese atop the cauliflower. Place on the top rack and broil until the top is bubbly and appropriately brown, 6 to 8 minutes. Rest 10 minutes before serving.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

ROASTED CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Let bechamel sauce cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm.
• Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower, with extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender but not mushy, 20 minutes, stirring halfway through. Serve cauliflower topped with cheese sauce.

CHEESE SAUCE OVER CAULIFLOWER

Steps:

• In a large saucepan, bring 1 in. of water, cauliflower and salt to a boil. Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted., Drain and pat cauliflower dry; place on a serving platter. Top with cheese sauce; sprinkle with paprika and parsley. Cut into wedges.

ROASTED CAULIFLOWER WITH CHEDDAR

Steps:

• Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.

ROASTED CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Preheat oven to 400°.
• In a large bowl, toss together cauliflower florets, olive oil and salt and pepper.
• Transfer to large rimmed baking sheet.
• Roast, stirring occasionally for 30 minutes or until tender.
• Near the end of roasting time, in medium saucepan, melt butter over medium heat, whisk in flour until blended and slightly browned.
• Gradually whisk in the milk until smooth.
• Add salt and pepper and simmer for 3 minutes, whisking occasionally.
• Remove pan from heat and whisk in cheese until melted and well blended.
• Place cauliflower on serving platter and spoon sauce on top.
• Sprinkle with parsley for garnish.

ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
• Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
• In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.