Whole Roasted Cauliflower With Cheddar Recipes

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR SAUCE

Steps:

• Preheat oven to 450°F (230°C). Place cauliflower (florets-side up) on a foil-lined baking sheet. In small bowl, whisk together olive oil, mustard and 1/2 tsp (2 mL) of salt. Brush oil mixture on cauliflower.
• Cover baking sheet and cauliflower tightly with foil. Bake in preheated oven 30 min. Uncover and continue to bake another 30 min., or until cauliflower is golden brown and can be easily pierced with a knife.
• Meanwhile, melt the butter in a saucepan over medium-high heat. Whisk in flour and cook 30 sec. Gradually whisk in milk and remaining salt until smooth. Bring to a boil, reduce heat to medium-low and whisk continuously until sauce has thickened, approx. 4 min.
• Remove sauce from heat and stir in cheese until melted. Stir in chives (if using). Slice cauliflower into pieces or wedges and serve with cheese sauce.

ROASTED CAULIFLOWER WITH CHEDDAR

Steps:

• Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR

Steps:

• Remove leaves and a little of the cauliflower stem so it will stay together but sit flat when upright.
• Place cauliflower, upside-down, into a large pot; cover with water and add 1 tablespoon salt. Bring to a boil, then lower heat and simmer until cauliflower stems are tender but not falling apart, 30 to 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove from the heat and carefully remove cauliflower with a large slotted spoon. Place right-side up in a baking dish. Season with salt and pepper and spread condensed soup all over the entire head. Top with Cheddar cheese.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

CHEDDAR CHEESE-STUFFED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
• In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
• Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.

CAULIFLOWER CHEDDAR BAKE

Steps:

• In a large saucepan, place 1 in. of salted water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain. , Stir in the cheese, sour cream, onion, 2 tablespoons butter and salt. Transfer to a greased 1-1/2-qt. baking dish. , Combine the bread crumbs and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR BEER SAUCE

Steps:

• To make the cauliflower, pour water into a large pot and bring to a boil. Once boiling, add the salt, olive oil, lemon juice, butter, sugar, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.
• Gently lower the cauliflower into the simmering water. The cauliflower should simmer top down in the liquid. No need to stir much. Just let it simmer away for 15 minutes or until very soft. To test the softness, insert a thin knife into the cauliflower. The knife should meet no resistance.
• While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees F.
• Carefully lift the cauliflower from the water and place in a colander to drain.
• Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika.
• Roast for 30 minutes, rotating the pan two or three times during baking.
• To extra brown the cauliflower, turn the oven to broil and roast for 3 to 5 more minutes. Keep an eye on the cauliflower to ensure it doesn't burn too much.
• Remove from the oven and allow to cool while you make the cheese sauce. The cauliflower will be piping hot.
• To make the Cheddar Beer Sauce, heat butter in a small sauce pot over medium-high heat. Add the flour and whisk together to form a paste and cook for a few seconds to develop a nutty aroma.
• Slowly stream in the milk and whisk until thickened, about 2 minutes. Add the beer and Worcestershire sauce and whisk until smooth, well incorporated and thickened, about 5 minutes.
• Add the mustard and season with salt and pepper. Remove from heat and add the cheese. Stir with a wooden spoon until melted and smooth.
• To serve, place warm cauliflower in a serving dish. Pour the warm cheddar beer sauce around the cauliflower and serve. Enjoy!
• recipe inspired by, and adapted from Domenica Restaurant in New Orleans.

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.

ROASTED CAULIFLOWER WITH CHEESE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
• Cook in the preheated oven until lightly browned, 35 to 45 minutes.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
• In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
• Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
• Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
• Cut cauliflower into pieces and then separate florets.
• Serve on warm pita with tzatziki sauce and cilantro.
• Enjoy!