Creamy Cheesy Cauliflower Recipes

CREAMY CHEESY CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F
• Place cauliflower in basket steamer over pot of water and steam for 5-6 minutes until tender but still firm.
• Add butter to a sauce pan over medium heat. When melted add flour and cook 1 minute stirring to blend.
• Turn heat to medium low and add milk. Stir until thickened. Remove pot from heat and add grated cheeses a little at a time stirring after each addition. Stir in pepper and garlic powder.
• Place steamed cauliflower in a buttered 9"x9" ovenproof dish and pour cheese sauce evenly over cauliflower. Sprinkle with breadcrumbs and bake 20-25 minutes until lightly browned.

LOADED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees F (220 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 tender, 8 to 10 minutes. Drain and let cool 10 minutes.
• Combine mozzarella cheese, sour cream, mayonnaise, 1/2 the bacon bits, and chives in a large bowl. Add cauliflower; mix well. Pour mixture into a baking dish. Sprinkle remaining bacon bits and Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter over medium. Saute garlic in butter over medium heat for 1 minute. Add cauliflower, stock, and water and bring to a boil over high heat. Boil for 5 minutes and add potatoes. Boil for another 20-25 minutes, or until all vegetables are very soft (fork goes right through them). Blend with immersion blender or blend in batches in blender. Add fat free half and half and heavy cream and stir. Add cheeses and lower to low heat, stir until melted. Add nutmeg, taste and season with salt and pepper. I would make some homemade croutons and serve the soup with two floating on top.

CHEESY CAULIFLOWER SOUP

Steps:

• Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
• Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
• Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.

CREAMY DIJON CHEESY CAULIFLOWER

Steps:

• Grease a shallow baking dish.
• Cook the cauliflower in a saucepan of lightly salted water just until tender.
• Drain, then place in the greased dish, keep warm.
• Melt the butter in a saucepan, add flour and cook for 1 minute stirring constantly.
• Remove from heat, then whisk in milk, and mustard.
• Return to heat and bring to a boil, stirring constantly.
• Cook, stirring, over low heat for 2 minutes.
• Remove from heat.
• Add parmesan and 1/2 cup of the cheddar cheese and stir until melted.
• Season to taste with salt and pepper.
• Pour cheese sauce over the cauliflower.
• Combine the bread crumbs and remaining cheddar and sprinkle over the cauliflower.
• Cook under a broiler until the top is browned and bubbling.

CREAMY CHEESY CAULIFLOWER SOUP

Steps:

• Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
• While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
• When cauliflower is soft blend in blender with the white sauce to puree.
• Making sure to use all the liquid.
• Put back into stock pot and add cheeses stirring to melt.
• Add seasonings.
• Add more water or milk to thin if needed simmer 5 more minutes.
• Serve with a green salad.