Creamed Cauliflower Casserole Recipe Recipe For Stuffed

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
• Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.

EASY CREAMY CAULIFLOWER

Steps:

• Gather the ingredients.
• Break the cauliflower into bite-sized florets.
• Add water to a large saucepan to a depth of about 2 inches. Add about 1/4 teaspoon of salt, and bring the water to a boil.
• Add the cauliflower florets to a steamer basket and place the basket in the pan. Cover and cook for 4 to 5 minutes, or until the cauliflower is just tender.
• Drain the cauliflower and transfer to a serving bowl.
• Melt the butter in a small (1-quart) saucepan over medium-low heat.
• Whisk the flour into the butter until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
• Gradually add the milk and continue cooking until smooth and thickened, stirring constantly.
• Season to taste with salt, pepper, and cayenne or nutmeg (if using), and then pour over hot drained cauliflower. Gently mix to coat the florets.

CREAMED CAULIFLOWER

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

LOADED CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
• Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
• Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

CREAMED BAKED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Mix in flour and bring to a boil. Add pepper and salt as mixture starts to thicken. Slowly add milk and stir; return to a boil and remove from heat.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 3 to 6 minutes.
• Transfer cauliflower to an ungreased baking dish. Pour sauce over cauliflower. Sprinkle bread crumbs on top and lay butter slices over bread crumbs.
• Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 30 minutes.

CREAMED CAULIFLOWER

Steps:

• Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. , Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs., Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

CREAMY CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Break cauliflower into small pieces and cook until just tender. Drain and place in a shallow 2-quart casserole. Melt butter in a medium saucepan. Stir in flour and cook together a few minutes while stirring.
• Remove from heat and blend in milk. Bring to a boil, stirring constantly, and simmer until thickened. Stir in salt and pepper. Pour over cauliflower in casserole. Combine the last three ingredients and spoon on top, pressing down if necessary. Bake at 350 degrees for 30 minutes.
• NOTE: Broccoli can also be substituted for the cauliflower.

CREAMY BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• 1. Cook broccoli, cauliflower and bell pepper in enough boiling salted water to cover for 4 minutes. Drain. Arrange in 12 x 8 x 2-inch baking dish coated with cooking spray.2. In small saucepan cook onion and garlic in butter until tender. Stir in flour, basil, lemon pepper and salt. Add milk, stirring until smooth. Cook over medium heat until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in cream cheese until melted. Pour over vegetables in dish.3. Sprinkle KELLOGG'S CORN FLAKES cereal and Parmesan cheese over vegetables. Bake, uncovered, at 350°F for 25 minutes or until heated through.MAKE AHEAD: Prepare casserole as above. Cover and refrigerate for 2 to 24 hours. Bake, uncovered at 350°F about 35 minutes or until heated through.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.