CHEESY CAULIFLOWER GRATIN WITH CRISPY PANKO TOPPING
This creamy, comforting gratin features a mix of regular and low-fat cheese to make it flavourful but light. A crunchy panko topping is the perfect finish.
Categories Dinner,Appetizers
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Coat a large 2-quart baking dish with cooking spray.
- Bring a large pot of salted water to a boil; add cauliflower and cook until fork tender, about 5 to 6 minutes. Drain well; set aside.
- Meanwhile, in a small bowl, toss together panko, Pecorino and 1/2 teaspoon salt; set aside.
- In a medium saucepan, melt butter over medium heat; add flour and cook, stirring, 1 to 2 minutes. Whisk in warm milk until thick and smooth; stir in Gruyere, mozzarella, garlic, remaining teaspoon salt and nutmeg.
- Spoon cauliflower into prepared pan and pour cheese sauce over top; toss until well-mixed and then sprinkle with panko mixture. Bake until panko begins to brown, about 15 to 20 minutes. Serve garnished with parsley. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 92 kcal
CRUNCHY BAKED CAULIFLOWER
Crunchy Baked Cauliflower is a fun new way to make a healthy side dish. They are great even as an snack!
Provided by Sherri Hagymas
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F
- Grease a baking sheet with a little coconut oil
- Cut cauliflower into florets.
- Beat 2 eggs into a bowl
- In a bag, mix panko, garlic powder and pepper.
- In batches, dip cauliflower into egg and stir to coat.
- Then drop into breadcrumbs bag and shake to coat.
- Place on greased baking sheet
- Bake at 400 degrees F for 25-30 minutes, turning half way through.
Nutrition Facts : Calories 229 kcal, Carbohydrate 32 g, Protein 10 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 296 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CHEESY CAULIFLOWER WITH CRUNCHY PANKO CRUMBS, MADE LITE RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy. For the sauce: Melt the butter and olive oil on medium heat. Whisk the flour and cook for 1-2 minutes, until it becomes very thick. Add the milk and continue whisking-- the sauce should still be very thick. Add the minced garlic. Add the chicken stock, a little at a time, until the sauce is has thinned out enough to be "pourable". Reduce the heat to low and add the grated cheese, stirring until it is completely melted. Add the thyme, then season, carefully, with salt & pepper, mustard and cayenne pepper(if desired). Give the sauce one final taste, and adjust the final seasonings to your preference. For the topping: In a small bowl, drizzle enough olive oil to slightly moisten the panko crumbs (regular bread crumbs are okay, but panko crumbs are much crunchier, and combine with a fork. Set aside. You can also add some additional thyme to the topping if you love that herb! Assembly: Pour the cauliflower into a casserole dish (or individual ramekins). Carefully pour and distribute the cheese sauce, evenly. Sprinkle the panko crumbs on top. Bake at 350°F for about 20-25 minutes, or until lightly golden and bubbly. You can broil the topping for 1 minute (keep an eye on it) if desired. By using low-fat milk, healthier olive oil and less butter, and reduced-fat cheese, this otherwise very high caloric dish is equally flavorful and we loved this dish!
CHEESY CAULIFLOWER BAKE WITH CRUNCHY PANKO CRUMBS - MADE LITE!
My family loved this dish, which had a light garlic-infused sauce and a crunchy panko crumb topping. I used a reduced fat cheese that tastes great! I reduced the butter with healthy Omega-3 olive oil and added herbs and aromatics, which yielded a creamy, flavorful sauce with perfectly cooked cauliflower that was slightly crunchy to the bite-- and not mushy. Nobody will know that this isn't a rich a decadent side dish!
Provided by Debby - www.AFeastfortheEyes.net
Categories Side Dish
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Cut the cauliflower into even-sized florets, rinse and drain. Microwave in a bowl, with about 1" of water, covered in plastic wrap (or a lid) for 3-5 minutes (depending on your microwave power). Remove the plastic wrap and set aside-- you want the cauliflowers to be slightly crunchy.
ROASTED CAULIFLOWER WITH PARMESAN-PANKO CRUMBLE
A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format holiday side.
Provided by Rick Martinez
Categories Cauliflower Breadcrumbs Parmesan Cheddar Butter Garlic Thyme Shallot Parsley Lemon Thanksgiving Side Entertaining Dinner
Yield 20 servings
Number Of Ingredients 12
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 450°F. Toss panko, Parmesan, cheddar, and 2 Tbsp. butter in a medium bowl until combined. Sprinkle evenly onto a parchment-lined rimmed baking sheet. Bake on lower rack until cheese is melted and bubbling and panko is deep golden brown, 6-8 minutes. Let cool. Crumble into small pieces; set aside until ready to use.
- Meanwhile, cut cauliflower into 1/2"-thick steaks (it's okay if the outside ends break apart).
- Whisk garlic, thyme, and remaining 1 cup butter in a medium measuring cup.
- Toss half of cauliflower, half of shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet until coated. Repeat with remaining cauliflower, shallots, 1/2 cup butter mixture, 4 tsp. salt, and 1 tsp. pepper on another rimmed baking sheet. Roast, tossing veggies and rotating sheets from top to bottom halfway through, until tender and browned, 45-55 minutes.
- Let cool slightly. Transfer to a platter. Top with reserved crumble and parsley. Serve with lemon wedges for squeezing over.
- Do Ahead: Uncrumbled panko mixture can be baked 1 day ahead. Wrap baking sheet with plastic and store at room temperature.
CHEESY CAULIFLOWER PANCAKES
I haven't tried this yet but it sounds so good and I love cauliflower. I got this off a blog I came across on the internet. There was a picture posted and boy did these look delish!!
Provided by Reggies Mom
Categories Cauliflower
Time 30m
Yield 8 pancakes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
- Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Nutrition Facts : Calories 91.7, Fat 4.1, SaturatedFat 2, Cholesterol 53.9, Sodium 133.1, Carbohydrate 8.8, Fiber 1.8, Sugar 1.9, Protein 5.7
CRISPY BAKED CAULIFLOWER
-Elvera Dallman, Franklin, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place cauliflower in a saucepan with a small amount of water. Cover and cook for 5-10 minutes or until crisp-tender; drain. , In a small resealable plastic bag, combine flour, garlic powder, paprika and pepper. Place cornflake crumbs in another resealable bag. Lightly beat egg whites in a shallow bowl. Toss the cauliflowerets one at a time in flour mixture, then roll in egg whites and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes or until golden brown. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CRUNCHY CAULIFLOWER CHEESE
This makes a hearty and satisfying side dish, perfect served with Sunday lunch
Provided by Good Food team
Categories Dinner, Side dish, Supper, Vegetable
Time 30m
Number Of Ingredients 5
Steps:
- Heat the grill to high. Fill a large saucepan with water and bring to the boil. Meanwhile, break the cauliflower into even-sized florets. Drop into the pan and boil for about 7 mins, or until very tender.
- Heat the cheese sauce either in the microwave on High for 1 min or in a small pan until heated through, but not boiling. Place the cheese, hazelnuts and breadcrumbs in a bowl and mix together.
- Drain the cauliflower and place in the bottom of a large, shallow, baking dish. Pour the warmed sauce over the cauliflower, covering it evenly, then sprinkle with the breadcrumbs. Put under the grill for 5 mins, or until the cheese is bubbling and the breadcrumbs are golden and crusty.
Nutrition Facts : Calories 430 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.38 milligram of sodium
BAKED CHEESY CAULIFLOWER
Easy, delicious side dish of cauliflower with cheese.
Provided by Kathy F.
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g
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