Cheddar Basil Cauliflower Recipes

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.

CAULIFLOWER-CHEDDAR SOUP

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

CHEDDAR BASIL CAULIFLOWER

Steps:

• In a small saucepan, combine the first 7 ingredients. Cover and cook over medium heat until cauliflower is tender, 10-12 minutes, stirring once. Transfer to a small serving bowl; sprinkle with cheese.

CHEESY BAKED CAULIFLOWER II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on High for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
• Bake 40 minutes in the preheated oven, until cheese is bubbly.

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl., Meanwhile, in another bowl, mix cheeses together. Stir half of cheese mixture into cauliflower, reserving remainder. Combine next 6 ingredients; stir into cauliflower., On a baking sheet lined with parchment, shape cauliflower mixture into an 11x9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.

CAULIFLOWER PUTTANESCA

Steps:

• Preheat the oven to 450°F. On a sheet pan, combine the cauliflower, ¼ cup of the oil, and 2 teaspoons of the salt, then give it all a toss to coat. Spread the cauliflower in a single layer and roast, without stirring, until deep golden, roasty, and tender but with a soft crunch to the stems, 10 to 15 minutes.
• In the meantime, heat the remaining ½ cup of olive oil in a medium skillet over medium heat until shimmery. Add the garlic and the remaining pinch of salt and cook until the garlic is golden, about 3 minutes. Add the tomatoes, olives, capers, and chile flakes and cook, stirring occasionally, just until it's all warmed through, 2 to 3 minutes.
• When everything is ready, put the cauliflower in a big bowl and pour in the contents of the skillet, including the flavorful oil. Add the basil and parsley, use a microplane to grate in the lemon zest, then halve the lemon and squeeze in the juice. Stir really well and transfer to a platter to serve. Serve warm or at room temperature.

CAULIFLOWER AND BROCCOLI CHEDDAR GRATIN

Steps:

• Butter a 9" x 13" baking dish.
• Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
• Peel and thinly slice the carrot.
• Bring a large pot of water to a boil.
• Add the vegetables; cook 2 minutes or until cooked but still very crisp.
• Drain in a colander; cool under cold running water.
• Drain again; turn into baking dish.
• Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
• Stir in the butter; set aside.
• To make the sauce, melt butter in a medium saucepan over medium heat.
• Add the chopped onion; saute 3 to 5 minutes or until softened.
• Stir in the flour and cook for 1 minute, stirring constantly.
• Gradually mix in the milk and mustard while stirring constantly.
• Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
• Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
• Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
• Scatter the crumb mixture evenly over the vegetables in cheese sauce.
• Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.