Taleggio Tarragon Cauliflower Cheese Recipes

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TALEGGIO & TARRAGON CAULIFLOWER CHEESE



Taleggio & tarragon cauliflower cheese image

Enjoy this extra-indulgent take on cauliflower cheese, with three different cheeses and tarragon. It's the perfect side dish in a Christmas feast

Provided by Good Food team

Categories     Side dish

Time 1h

Yield Serves 6-8

Number Of Ingredients 9

100g butter
100g plain flour
1 litre milk
2 bay leaves
300g cheddar, grated
100g parmesan or vegetarian Italian-style hard cheese, finely grated
150g taleggio or vegetarian alternative, sliced
10g tarragon, leaves picked, 1⁄2 chopped, 1⁄2 left whole
2 cauliflowers, broken into florets, leaves cut into bite-sized pieces

Steps:

  • Melt the butter in a heavy-based pan until foaming, and stir in the flour to make a thick paste. Cook for a few minutes until it smells nutty. Gradually add the milk, a splash at a time, stirring continuously until you have a smooth, glossy saucy. Season.
  • Stir in the bay, cheddar, parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously for 6-8 mins until all the cheese has melted and the sauce has thickened. Remove from the heat and leave to infuse until ready to bake. To make ahead, leave to cool completely, cover the surface with a piece of baking parchment, and chill for up to 24 hrs. Reheat before using.
  • Cook the cauliflower florets in a steamer for 8-10 mins until just tender when pierced with the tip of a knife. If you don't have a steamer, steam in 3cm water in a tightly covered pan. Tip into a baking dish and pour over the cheese sauce. Heat the oven to 220C/200C fan/gas 7. Stir in the chopped tarragon, then dot with the remaining taleggio. Bake for 20-25 mins until golden.

Nutrition Facts : Calories 538 calories, Fat 38 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1.7 milligram of sodium

TALEGGIO AND HAM GRILLED CHEESE



Taleggio and Ham Grilled Cheese image

Provided by Anne Burrell

Categories     main-dish

Time 15m

Yield 2 sandwiches

Number Of Ingredients 5

4 slices ham
4 slices pumpernickel bread
2 tablespoons mayonnaise
1 bunch pencil-thin asparagus, cleaned and thinly sliced
1 cup shredded Taleggio cheese

Steps:

  • Fry the ham in a medium skillet until nicely warmed; set aside.
  • Spread the pumpernickel slices with the mayonnaise.
  • Place 2 slices of bread, mayo-side down, in the hot skillet. Divide the ham, asparagus and Taleggio between the slices. Place a second slice of bread, mayo-side up, on top. Cook, pressing down with a spatula, until golden brown on one side; flip, and continue cooking until golden brown on the reverse side and the cheese is melted.
  • Cut in half and serve

MARINATED LEMON-TARRAGON CAULIFLOWER SALAD



Marinated Lemon-Tarragon Cauliflower Salad image

A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

1 large lemon, zested and juiced
2 tablespoons Dijon mustard
1 ½ tablespoons chopped fresh tarragon
1 teaspoon honey
salt and ground black pepper to taste
½ cup olive oil
1 medium head cauliflower, cut into bite-sized florets
1 small Gala apple - peeled, cored, and diced
⅓ cup cubed white Cheddar cheese
¼ cup diced cucumber
¼ cup diced celery
2 tablespoons diced red onion
6 leaves chopped fresh tarragon, or to taste

Steps:

  • Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
  • Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
  • Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g

MUSHROOM PAPPARDELLE WITH TALEGGIO CHEESE



Mushroom Pappardelle with Taleggio Cheese image

Pungent Taleggio cheese makes a creamy coating for this decadent dish when tossed with warm mushrooms and pasta. You can also use brie, which is milder in flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Yield Serves 4

Number Of Ingredients 8

10 ounces dried pappardelle
Coarse salt and freshly ground pepper
1 stick unsalted butter
1 pound 4 ounces mushrooms, such as cremini and oyster, sliced
1/2 cup finely chopped shallots (from 2 large shallots)
1/3 cup dry white wine, such as Sauvignon Blanc
8 ounces Taleggio or brie cheese, cut into 1/2-inch cubes
2/3 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Cook pasta in a pot of salted boiling water until al dente, about 7 minutes. Drain; reserve 3/4 cup cooking water.
  • Heat 2 tablespoons butter in a skillet over high heat. Brown half the mushrooms, stirring occasionally, about 7 minutes; transfer to a plate. Repeat with 2 tablespoons butter and remaining mushrooms; transfer to plate. Add shallots to skillet; cook until tender, about 5 minutes. Add mushrooms and wine; cook until wine is reduced by half, about 3 minutes. Add reserved cooking water; bring to a boil. Swirl in remaining 4 tablespoons butter. Season with 1 teaspoon salt.
  • Toss pasta with mushrooms, cheese, and parsley until pasta is coated and cheese starts melting. Season with salt and pepper.

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