Light Creamy Cauliflower Recipes

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CREAMED CAULIFLOWER



Creamed Cauliflower image

This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.

Provided by hillary625

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower, cut into bite-sized florets
3 cups milk
¼ cup butter
2 tablespoons cornstarch
½ cup cold water
salt and pepper to taste

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.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g

CREAMY CAULIFLOWER



Creamy Cauliflower image

The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5-7 servings.

Number Of Ingredients 10

1 medium head cauliflower (about 1-1/2 pounds), broken into florets
2 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

EASY CREAMY CAULIFLOWER



Easy Creamy Cauliflower image

This creamed cauliflower is made with a basic seasoned white sauce. Jazz it up with some cheese, fresh herbs, or a buttery breadcrumb topping.

Provided by Diana Rattray

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 8

1 medium head cauliflower (or two 10-ounce packages frozen cauliflower florets)
1/4 teaspoon of salt (plus more, to taste)
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
Dash ground black pepper
Optional: dash cayenne pepper
Optional: dash of nutmeg

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.

Nutrition Facts : Calories 117 kcal, Carbohydrate 10 g, Cholesterol 19 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 184 mg, Sugar 6 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g

LIGHT CREAMY CAULIFLOWER



Light Creamy Cauliflower image

Make and share this Light Creamy Cauliflower recipe from Food.com.

Provided by Sageca

Categories     Cauliflower

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1 cauliflower, cooked and drained
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon Dijon mustard
2 tablespoons grated parmesan cheese
2 tablespoons toasted pine nuts

Steps:

  • Heat cauliflower in microwave for 5 minutes.
  • Set aside.
  • In a microwave safe container combine mayonnaise, sour cream, Dijon and parmesan cheese; heat in microwave for 1 1/2 minutes.
  • Spoon over cauliflower.
  • Sprinkle with toasted pine nuts.
  • Serve.
  • Tip: Toasted almonds are also very good.

Nutrition Facts : Calories 98, Fat 5.7, SaturatedFat 1.8, Cholesterol 8.1, Sodium 129.6, Carbohydrate 9.2, Fiber 3.9, Sugar 3.8, Protein 5

CREAM OF CAULIFLOWER SOUP



Cream of Cauliflower Soup image

This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good anytime. -Karen Brown, West Lafayette, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 10

1/3 cup thinly sliced green onions (tops only)
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
2-1/4 cups frozen cauliflower, thawed and chopped
2 cups 1% milk
1-1/2 cups shredded reduced-fat cheddar cheese
2 tablespoons dry sherry, optional
1 tablespoon minced chives

Steps:

  • In a saucepan, saute onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. , Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Stir in sherry if desired. Garnish with chives.

Nutrition Facts : Calories 186 calories, Fat 11g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 792mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.

ROASTED CREAMY CAULIFLOWER



Roasted Creamy Cauliflower image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 1⁄ 2 cups

Number Of Ingredients 6

1 small head cauliflower (about 1 1/2 pounds)
1 tablespoon olive oil
Fine sea salt and ground white pepper
2 cups half-and-half
2 tablespoons unsalted butter
1 tablespoon roasted garlic

Steps:

  • Preheat the oven to 400 degrees F. Cut the cauliflower into small florets (you'll end up with about 5 cups). In a medium bowl, toss half of the cauliflower with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper until coated. Arrange in a single layer on a baking sheet and roast, stirring occasionally, until golden brown and tender, about 30 minutes.
  • Place the remaining florets in a medium saucepan with the half-and-half, butter, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer over medium heat until the cauliflower is very tender, about 20 minutes. Drain, reserving about 1 cup of the cooking liquid.
  • Place the simmered cauliflower and garlic in a blender. Process into a very smooth puree, adding just enough of the reserved cooking liquid. Transfer to a small heavy-bottomed saucepan. Chop the roasted cauliflower and fold it into the puree. Adjust the seasonings and keep warm over low heat until ready to use, or store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over low heat.

CREAMY BAKED CAULIFLOWER



Creamy baked cauliflower image

Think of this as a creamier, richer take on traditional family bake, cauliflower cheese

Provided by Good Food team

Categories     Buffet, Side dish

Time 1h10m

Number Of Ingredients 9

500ml whole milk
2 small onions , 1 quartered, 1 finely chopped
1 blade mace
4 bay leaves (fresh if you have), scrunched in your hand
1kg cauliflower , broken into large florets
85g butter , plus a knob
85g plain flour
grating of nutmeg
50g coarse breadcrumb (dried or stale)

Steps:

  • Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
  • Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
  • Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
  • In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
  • Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.

Nutrition Facts : Calories 253 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.38 milligram of sodium

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