Creamy Baked Cauliflower With Almond Crumbs Recipes

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.

CREAMY BAKED CAULIFLOWER

Steps:

• Preheat oven to 375˚F.
• In a mixing bowl toss oil, cauliflower florets, pearl onions, and salt and pepper together until cauliflower and onions are evenly coated. Lightly season with salt and pepper.
• Spread mixture onto a baking sheet in a single layer.
• Roast cauliflower and onions for 25 to 30 minutes or until lightly caramelized and softened, but florets still have a bite to them. Remove from oven, set aside and cool.
• Melt butter in a saucepan over medium-low heat.
• Once butter has melted whisk flour into butter until fully incorporated. Cook for about 1 minute.
• Whisk milk into roux until mixture is smooth. Simmer, whisking occasionally, until mixture thickens.
• Add mustard and season with salt and pepper. Stir together until mixture is smooth.
• Remove saucepan from heat and stir in small handfuls of shredded gruyere, waiting until each handful has fully melted before adding more. Continue until all gruyere has been added.
• Add half of shredded cheddar and half sliced green onion until fully incorporated and sauce is smooth.
• Pour cauliflower and onions into cheese sauce and gently fold together until just combined.
• Pour mixture into a baking dish.
• Top with crispy onions and remaining cheddar and bake for 15 minutes or until top has browned and is bubbling.
• Remove from oven, top with remaining green onion and season with more black pepper. Cool slightly and serve.

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.

CAULIFLOWER CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 11x7-inch oven-proof casserole dish.
• Place cooked, drained cauliflower florets into the prepared casserole dish and season with salt and pepper.
• Melt butter in a small skillet over medium heat. Add garlic and cook and stir until fragrant, 1 to 2 minutes. Cut cheese into 1/2-inch cubes and add to skillet. Gently move cheese around the skillet until it starts to melt, 2 to 3 minutes. Add half-and-half and whisk until well blended, 1 to 2 minutes.
• Stir in Parmesan cheese and remove from heat. Pour cheese mixture over cauliflower florets. Top with French fried onions, almonds, and crumbled bacon.
• Bake in the pre-heated oven until bubbly, about 20 minutes.