Two Cheese Cauliflower Recipes

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Cook the entire bag of cauliflower in the microwave. I use a covered dish with about a tablespoon of water on the "frozen vegetable" setting. Or follow instructions on the package. You can use fresh cauliflower. One medium head should yield about one pound and cook in a microwave in 4-5 minutes with a bit of water.
• Slice 3 green onions.
• Move cauliflower to the mixing bowl and mash with a potato masher. You could also use a mixer or food processor, but you are NOT trying to cream this. Add cheddar cheese, sour cream, scallions, salt, and pepper. Add bacon if using.
• Mix well and move to a baking pan. Maybe refrigerated or cooked now.
• Cook in preheated oven 375° convection until the top is browned. About 20 minutes until nicely browned. (you may adjust the temp depending on your needs for timing or cooking with other foods)
• Try to let set for 5 minutes before serving.

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

TWO CHEESE CAULIFLOWER

Steps:

• Preheat the grill to its highest setting.
• Place the florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked amongst it.
• Pour in some boiling water from the kettle, sprinkle over some freshly grated nutmeg and salt, then cover and steam until tender.
• This should take about 12 minutes.
• After this time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to keep warm.
• Now pour 3 fl oz of the steaming water into a saucepan, add the crème fraîche and simmer.
• Whisk well until it has thickened very slightly, then add the cheeses.
• Heat this gently for about a minute, whisking, until the cheeses have melted.
• Season the sauce to taste and pour over the cauliflower.
• Scatter the spring onions and remaining parmesan over the dish, then sprinkle with the cayenne.
• Finally, place the dish under the hot grill until the cauliflower has browned and the sauce is bubbling.

ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
• Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
• In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.

THREE-CHEESE KETO CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 425°. Place cauliflower on a 15x10x1-in. baking sheet. Melt 1 tablespoon butter; drizzle over cauliflower. Add oil; toss to coat. Roast until lightly browned and tender, 20-25 minutes., In a large saucepan, melt cream cheese and remaining 3 tablespoons butter over medium heat. Add 2 cups cheddar, 1 cup mozzarella and milk. Cook and stir until sauce begins to thicken, 1-2 minutes. Gently fold in cauliflower. Transfer to a greased 8-in. square baking dish. Sprinkle with remaining 1-1/2 cups cheddar and 1/2 cup mozzarella., Bake, uncovered, until bubbly and cheese is melted, about 20 minutes. Let stand 10 minutes before serving.

CAULIFLOWER IN CHEESE SAUCE

Steps:

• Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
• Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
• Meanwhile, melt the butter in a saucepan, over low heat.
• Add the flour and stir with a wooden spoon to make a smooth paste.
• Cook the mixture gently for a minute, then take the pan off the heat.
• Stir in the milk, a little at a time.
• Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
• Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
• When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
• Place under the broiler for a few minutes and until the top starts to bubble and brown.

CAULIFLOWER CHEESE

Steps:

• Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
• Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
• Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
• Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
• Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
• Put in the oven and bake for 20 mins until bubbling.

CHEESY CAULIFLOWER

Steps:

• Break cauliflower into florets or leave whole; place in Dutch oven or large saucepan. Add 1 in. of water. Cover and steam until tender, 7-10 minutes for florets or 15-20 minutes for the whole head. Meanwhile, heat soup and salt; serve over cauliflower. Sprinkle with paprika.