CAULIFLOWER CASSEROLE WITH QUINOA KALE AND SHARP CHEDDAR
A vegetarian cheesy cauliflower casserole with kale and quinoa. gluten-free.
Provided by Lisa
Categories lunch
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF. Pull the kale leaves off the thick stems and tear them into bite sized pieces, rinse leaves, spin or pat dry (they don't have to be completely dry) and spread kale leaves out on a large rimmed baking sheet. Drizzle olive oil over kale and use your hand to massage the oil into the leaves. Roast kale in the center of the oven for 15-20 minutes, tossing after ten minutes, until tender and crisp on the edges. Set aside.
- While the kale is roasting, put the quinoa in a large saucepan (large enough to hold all the cauliflower too) and add cold water so the pot is about 2/3 of the way filled. Turn the heat to high. Once boiling, turn the heat down to a gentle boil and set the timer for 7 minutes. When the timer goes off, add the cauliflower florets and once again turn the heat to high. Set the timer again for 7 minutes. Drain the quinoa and cauliflower and transfer to a large mixing bowl. Add roasted kale and toss. Add most of the cheese, setting aside a handful to sprinkle on top. Add the milk, mustard, 1 teaspoon of salt or to taste, 1/2 teaspoon of black pepper or to taste, and onion powder, if using. Toss well to combine.
- Turn the oven down to 350ºF. Transfer the mixture to a 2-quart casserole. Sprinkle with remaining cheese. Bake in upper third of the oven for 30 minutes or until the top is golden brown and crisp in spots. If you like the top to be extra crisp and brown, turn on the broiler for a minute or two, watching carefully to prevent burning.
- Serve hot.
Nutrition Facts : Calories 244 calories, Sugar 2 g, Sodium 534.5 mg, Fat 13.6 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 18.8 g, Fiber 2.9 g, Protein 12.4 g, Cholesterol 30.4 mg
QUINOA WITH ROASTED CAULIFLOWER AND KALE
Make and share this Quinoa With Roasted Cauliflower and Kale recipe from Food.com.
Provided by reneeumiami
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Peel and smash 1 garlic clove.
- 2. Bring broth and garlic to a boil. Add quinoa. Reduce heat to med-high, cover, and simmer for 15-20 minutes, until the quinoa absorbs the broth.
- 3. Slice cauliflower into 1/2 inch thick slabs, then chop into bite-sized pieces. The flat slices will brown and caramelize better than florets. Slice remaining garlic. Cut the stems out of the kale leaves and chop into 1 inch squares.
- 4. Heat 2 tablespoons coconut oil over medium heat in a large skillet. Add garlic slices. Stir and cook for 1 minute. Add cauliflower cut-sides down. Cook for 5 minutes, or until the cauliflower browns slightly. Flip the cauliflower, sprinkle with 1 teaspoons salt, and cook for another 5 minutes. Turn the heat up to med-high if necessary. The cauliflower should be cooked, but still have a crunch to it. Remove the cauliflower from the skillet and set aside.
- 5. Heat 1 tablespoons in the skillet and add chopped kale. Sprinkle with 1 teaspoons salt. Cook, stirring frequently for 2 minutes, or until the kale turns bright green and starts to wilt. Add the cauliflower back to the skillet and mix.
- 6. Serve the quinoa topped with the cauliflower and kale. Sprinkle with seasame seeds and garnish with garlic scapes, if available.
Nutrition Facts : Calories 308.9, Fat 14, SaturatedFat 9.4, Sodium 998.7, Carbohydrate 36.8, Fiber 5.3, Sugar 1.6, Protein 11.5
CHEESY CAULIFLOWER, KALE AND QUINOA SOUP
You've never had cheesy cauliflower soup like this! Its powerhouse partners in deliciousness are kale, quinoa and cut-up pieces of bacon.
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Brown bacon in the bottom of a heavy stock pot.
- When bacon is crisp, don't bother draining. Add the carrots and onions to the stock pot and continue cooking 2-3 minutes. You may note a few bits of the bacon or veggies clinging to the bottom of the pot.
- These will come loose when the chicken stock is added and deglazes the pan.
- Add the chicken stock and bring the pot to a boil, stirring to loosen anything that may be sticking at the bottom of the pan.
- Once everything is moving freely, add the cauliflower and kale and reduce heat to a simmer.
- Simmer for 15 minutes and then add the quinoa, cream cheese, cheddar and cream.
- Stir until cheeses have melted and all ingredients are completely incorporated. Remove from heat.
- Serve with optional garnishes of additional shredded cheese and sliced green onions.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CONTEST-WINNING CHEESY CAULIFLOWER SOUP
If you prefer chunky soup, skip the blender step in the recipe and stir the cheese and cream into the slow cooker, then heat on high until the cheese is melted. -Sheryl Punter, Woodstock, Ontario
Provided by Taste of Home
Categories Lunch
Time 5h55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Place cauliflower in a 4-qt. slow cooker. Chop the celery, carrots, peppers and onion; add to slow cooker. Stir in the broth, Worcestershire sauce, salt and pepper. Cover and cook on low for 5-6 hours or until vegetables are tender. , In a blender, process soup in batches until smooth. Return all to slow cooker; stir in cheese and cream. Cover and cook on high for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 209 calories, Fat 13g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 730mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.
CHEESY CAULIFLOWER SOUP
When a chill is in the air, I like to make soups for the family. Cheese adds flavor and heartiness to this one, which is my own recipe. -Ruth Worden, Mossena, New York
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the cauliflower, broth and bouillon. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Mash cauliflower. , Transfer to a 3-qt. slow cooker. Stir in the cream, milk, carrot, bay leaves and garlic powder. Cover and cook on low for 3 hours. Stir in potato flakes., Cook 30 minutes longer or until thickened. Discard bay leaves. Cool slightly. , In a blender, process soup in batches until smooth. Return to the slow cooker; stir in cheese. Cook until soup is heated through and cheese is melted. Garnish with paprika.
Nutrition Facts : Calories 274 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein.
CHEESY CAULIFLOWER SOUP
Make and share this Cheesy Cauliflower Soup recipe from Food.com.
Provided by l0vetw0c00k
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
- Microwave on high for 8 minutes, stirring once.
- Remove from microwave.
- Do not drain.
- In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
- Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
- Stir in the undrained cauliflower.
- Cook 2-3 minutes more.
Nutrition Facts : Calories 381, Fat 28.9, SaturatedFat 18.1, Cholesterol 99.2, Sodium 1035.9, Carbohydrate 13.3, Fiber 2.1, Sugar 2.4, Protein 18.6
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