Cheesy Cauliflower And Mushroom Salad Recipes

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart baking dish.
• 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 the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.
• Combine sour cream, Cheddar cheese, corn flakes, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese and paprika over the top of the dish.
• Bake uncovered until heated through, 30 to 35 minutes.

CREAMY CAULIFLOWER SALAD

Steps:

• Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a bowl.
• In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise until thoroughly combined.
• Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-chilled. Toss again gently, and serve.

BAKED CAULIFLOWER AND MUSHROOMS

Steps:

• Heat oven to 350°F. Spray square baking dish, 9x9x2 inches, with cooking spray.
• Mix all ingredients except green onions. Spread evenly in baking dish.
• Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables are tender and golden brown. Sprinkle with green onions.

CHEESY MASHED CAULIFLOWER RECIPE BY TASTY

Steps:

• Chop the head of cauliflower into florets.
• Bring a medium pot of water to boil over medium-high heat. Add a pinch of salt and the cauliflower and boil for 15 minutes, or until the cauliflower is soft.
• Drain the cauliflower, then return to the pot.
• Add the butter, salt, and milk to the cauliflower.
• Mash the ingredients together until most of the milk is absorbed and the texture is creamy.
• Add pepper and the cheddar cheese and stir to combine.
• Add the chives and mix.
• Garnish with chives and more cheddar cheese.
• Enjoy!

CREAMY CAULIFLOWER SALAD

Steps:

• In a serving bowl, combine the cauliflower, celery, cheese and bacon. In a small bowl, combine the remaining ingredients; pour over cauliflower mixture and stir until coated. Cover and refrigerate for 2 hours before serving.

CHEESY CAULIFLOWER AND MUSHROOM SALAD

Steps:

• Cook the florets in boiling water.
• When just tender, drain out the florets in a colander.
• Add vinegar, salt, pepper and salad oil to the hot florets.
• Add mayonnaise.
• Toss the florets well so that they are well coated with mayonnaise.
• In 1 tbsp.
• of butter, saute the onions and mushrooms until dark golden brown.
• Keep aside.
• Grease a dish with butter.
• Put the florets on it.
• Top with grated cheese and the sauteed mushroom-onion mixture.
• Bake in a pre-heated oven on Gas Mark 6 at 200C until the cheese melts.
• Serve hot.

CAULIFLOWER WITH MUSHROOM CHEESE SAUCE

Steps:

• Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
• Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.