CREAMY BAKED CAULIFLOWER
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
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
CREAM OF CAULIFLOWER SOUP II
I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.
Provided by Vivien
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
- Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g
LIGHT CREAMY CAULIFLOWER
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
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
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