PARMESAN CAULIFLOWER
Need a last-minute side dish to round out your meal? This quick and cheesy recipe from Brenda Biron in Sydney, Nova Scotia can be table-ready in minutes! It's also yummy with broccoli instead of cauliflower, Brenda says.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place cauliflower in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. , Meanwhile, in another small saucepan, melt butter. Stir in flour until smooth. Remove from the heat; stir in the sour cream, Parmesan cheese, salt and pepper. , Add cauliflower to the cream sauce. Cook and stir over low heat for 1-2 minutes or until heated through. Sprinkle with parsley if desired.
Nutrition Facts : Calories 121 calories, Fat 8g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 476mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
CREAMY CAULIFLOWER AND ARTICHOKE SALAD WITH PARMESAN CHEESE
This is perfect fare for my low carb diet-Somersizing. I really have developed a passion for artichoke hearts thanks to Just Cher's Artichoke Bread. I love this because it's filling and so easy to make!
Provided by yooper
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook cauliflower in boiling water until crisp tender, about 4-5 minutes.
- Cool.
- Drain artichokes, reserving 2 tablespoons of the marinade.
- Cut artichokes into bite size pieces.
- In a large bowl, combine reserved artichoke marinade, mayonnaise and sour cream.
- Mix well.
- Blend in parmesan cheese.
- Add cauliflower, artichokes and cherry tomato halves.
- Toss lightly.
- Chill several hours.
Nutrition Facts : Calories 212.1, Fat 14.3, SaturatedFat 5.7, Cholesterol 24.5, Sodium 396.2, Carbohydrate 14.9, Fiber 4, Sugar 4.4, Protein 8.5
CAULIFLOWER & ARTICHOKE SALAD
Fresh cauliflower and canned artichoke hearts with Splenda and lemon juice and mayo or Miracle Whip and a dollop of Spinach dip. If you want some color shred one carrot in long shreds. Sometimes I do, sometimes I don't. ( I shake in a bag. ) Fast!
Provided by Montana Heart Song
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the cauliflower and artichoke hearts in a bowl.
- Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
- You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
- Add the shredded carrot and onion if you wish. Stir or shake.
- Add the dressing and spinach dip and stir or shake.
- Cool until serving.
CREAMY CAULIFLOWER SALAD
"My husband enjoyed this salad at a restaurant, so I went home and duplicated it," recalls Joan Rockvam from Alexandria, Minnesota. "He tried it and said, 'It's better than theirs!' So it's been a keeper."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 173 calories, Fat 8g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 862mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
CREAMY CAULIFLOWER SALAD
This cauliflower, tossed in a sweet and slightly sour dressing with lots of other goodies, is sure to be a crowd pleaser!
Provided by BOOKCHICKADEE
Categories Salad Vegetable Salad Recipes Cauliflower
Time 30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 408 calories, Carbohydrate 18.5 g, Cholesterol 128.5 mg, Fat 34.6 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 414.9 mg, Sugar 14.2 g
CAULIFLOWER GRATIN WITH COUSCOUS AND PARMESAN
The rich, creamy Parmesan cheese sauce is a nice match for subtle cauliflower, and crisp bread crumbs add texture over the couscous.
Provided by Laka kuharica - Easy Cook
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
- Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
- Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 37.2 g, Cholesterol 37.1 mg, Fat 13.3 g, Fiber 9.8 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 473.3 mg, Sugar 13 g
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