Sun Dried Tomato Cauliflower Cheese Recipes
ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS
This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for "Brussel Sprouts Love Them or Leave Them" #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe.
Provided by Barb G.
Categories Cauliflower
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
- While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
- When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.
Nutrition Facts : Calories 322.3, Fat 31.1, SaturatedFat 4.3, Sodium 243.1, Carbohydrate 11, Fiber 4.3, Sugar 4.4, Protein 3.5
SUN-DRIED TOMATO CAULIFLOWER CHEESE
This recipe really gives cauliflower a punch with sun-dried tomatoes and Old Cheddar cheese, a real celebration of the cauliflower!!
Provided by Chef mariajane
Categories Cauliflower
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling water, boil cauliflower for about 7 minutes or until just tender. Drain well; set aside.
- Meanwhile, in a small saucepan, melt butter over medium heat. Sauté garlic for 1 minute until fragrant. Whisk flour into milk; gradually pour into pan whisking constantly. Stir in sun-dried tomatoes, paprika, and pepper and cook, stirring for about 3 minutes or until bubbling and thickened. Remove from heat and stir in half the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
- COOKING TIP: To save time you can purchase pre-cut cauliflower and in a pinch use thawed frozen cauliflower and just boil for 1-2 minutes or until hot. Be sure to drain the cauliflower very well to prevent watering down the cheese sauce.
- FOR THE ADVENTUROUS: Make this a crumb-topped gratin: Spread cauliflower mixture in a shallow 8-cup baking dish. Combine 1 cup fresh whole wheat bread crumbs, 1/2 cup additional shredded cheese, 1 tablespoons melted butter, 1 Tbsp chopped fresh basil, and pepper to taste; sprinkle over cauliflower. Bake in 400F oven for 15 minutes or until lightly browned.
Nutrition Facts : Calories 249.7, Fat 15, SaturatedFat 9.2, Cholesterol 46.4, Sodium 339.3, Carbohydrate 18.1, Fiber 3.6, Sugar 4.3, Protein 13.1
CAULIFLOWER WITH LEEKS AND SUN-DRIED TOMATOES
This is a great recipe using two of my favorite flavors: cauliflower and sun-dried tomatoes. This is colorful and makes a great side dish to any kind of meat entree.
Provided by Hey Jude
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil; cook cauliflower until tender, 7-8 minutes; drain and set aside.
- Melt butter in the same pot over medium-high heat; add leeks and tomatoes, cook, stirring often, until leeks begin to soften, 2 minutes; add cauliflower and salt and pepper to taste; gently toss and serve.
Nutrition Facts : Calories 75.4, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 36.8, Carbohydrate 10.6, Fiber 2.7, Sugar 3.5, Protein 2.2
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