Cool Cauliflower
Cauliflower and Cheese Bake
Ingredients:
1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
***Sauce***
4 tablespoons (2 ounces) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
***Topping***
1 cup soft fresh bread crumbs
1 tablespoon fresh chopped parsley, optional
1/2 teaspoon ground paprika
1 to 2 tablespoons melted butter
Preparation:
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°.
In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.
Cauliflower Casserole
Ingredients:
1 head cauliflower
1 large green bell pepper, chopped
1 large onion, chopped
.
Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese, divided
.
1/2 cup buttered bread crumbs or French fried onion crumbs
Preparation:
Trim cauliflower and separate into flowerets. In a saucepan combine cauliflower with peppers and onion; cover with water and salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender
In another saucepan; melt butter over medium-low heat. Stir in flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in 1/2 cup of the cheese. Pour sauce over cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish. Top with buttered bread crumbs or French fried onions. Bake at 350° for about 30 minutes. Sprinkle with remaining cheese the last 5 minutes of baking time.
Skillet Cauliflower and Ham Recipe
Ingredients:
2 tablespoons vegetable oil
1 small clove garlic, minced
2 teaspoons fresh ginger root, minced
1 head cauliflower, in florets, halved
1 bunch green onions, sliced
1 1/2 cups cooked ham, coarsely chopped
3/4 cup chicken broth
1 tablespoon cornstarch
dash salt, to taste
2 teaspoons soy sauce
Preparation:
Saute garlic and ginger in a large skillet. Add cauliflower florets, sliced onion, and chopped ham; cook for 5 minutes over high heat, stirring.
Combine remaining ingredients and add to the skillet. Stir constantly over medium heat until thickened. Serve with rice and a salad.
Creole Cauliflower
Ingredients:
1 large head cauliflower, separated into flowerets
1/4 teaspoon salt
1/4 cup butter
1/4 cup flour
2 cups milk
1/3 cup sliced pimiento-stuffed olives
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 teaspoon paprika
Preparation:
Cook cauliflower in boiling salted water until tender; drain. Place in a greased 2-quart casserole. Sprinkle with 1/4 teaspoon salt.
In saucepan, melt butter; blend in 1/4 cup flour until smooth and bubbly. Gradually stir in milk; cook, stirring constantly, until thickened. Add sliced olives and salt and pepper to taste; pour over cauliflower. Top casserole with shredded cheese and sprinkle with paprika. Bake at 375° for 15 minutes.
Broccoli and Cauliflower Casserole
Ingredients:
2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of broccoli and cauliflower pieces
milk
4 to 5 tablespoons butter
4 tablespoons flour
salt and pepper to taste
dash nutmeg, optional
2 tablespoons fine dry bread crumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
Preparation:
In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450° for about 20 minutes, until casserole is bubbly.
Cauliflower and Broccoli Salad
Ingredients:
1 head cauliflower
1 bunch broccoli
2 small onion, sliced and separated
1/2 cup mayonnaise
1/3 cup vegetable oil
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
Preparation:
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently and chill several hours or overnight Garnish with bacon.
Cyndi's note: Raisins and sunflower seeds could be added to this salad for a little additional crunch and sweetness.
Cauliflower Casserole
Ingredients:
1 large cauliflower, broken into flowerets
6 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 tablespoons prepared mustard
1/2 cup soft bread crumbs
1/4 cup Parmesan cheese
Preparation:
Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish.
In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole.
Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs. Bake at 375° for 20 minutes, or until bubbly and browned.
Cream of Cauliflower Soup
Ingredients:
1 large cauliflower
3 tablespoons butter
1 medium onion, finely chopped
3 tablespoons flour
3 cups milk
1 cup sour cream or plain yogurt
3 vegetable bouillon cubes, crushed
chopped parsley for garnish
Parmesan cheese
Preparation:
Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.
Creamed Cauliflower
Ingredients:
1 medium head cauliflower, broken into flowerets, or 2 packages (10 oz each) frozen cauliflower flowerets
salt
3 tablespoons butter
2 tablespoons flour
2 cups milk
salt and pepper to taste
dash cayenne pepper, optional
Preparation:
In a large saucepan of boiling salted water, cook cauliflower until just tender. In a separate 1-quart saucepan, melt butter. Add flour and stir over medium low heat until smooth and well blended. Gradually add milk, stirring constantly, and cook until thickened and smooth. Season to taste. Pour over hot drained cauliflower.
Quick Cream of Cauliflower Soup
Ingredients:
1 package (10 ounces) frozen cauliflower, about 2 cups cut up
1 can (10 1/2 ounces) condensed cream of potato soup
2 cups milk
1 teaspoon dry mustard
3 tablespoons melted butter
2 tablespoons chopped green onion tops
salt and pepper to taste
Preparation:
Cook cauliflower in boiling salted water according to package directions; drain. Combine cauliflower and potato soup, milk, dry mustard, and butter. Blend cream of cauliflower soup until smooth; pour into medium saucepan. Stir in chopped green onion and salt and pepper to taste. Heat cream of cauliflower soup through.
Fried Cauliflower
Ingredients:
2 eggs
1 head cauliflower cored and separated to bite size flowerets
1/2 teaspoon salt
3 tablespoon milk
1 tablespoon cumin seed whole
1/4 teaspoon turmeric
1/4 cup peanut oil
salt & pepper to taste
Preparation:
Steam the cauliflower for about 5 minutes; allow to drain. Combine eggs, milk, turmeric, salt & pepper. Place the cumin seeds in a ungreased skillet and toast over medium-heat. Shake the skillet until the seeds turn a deep brown & begin to pop. Remove from heat. Add half of the seeds to the egg mixture. Reserve the rest. Heat the oil in a skillet, dip the flowerets in the egg mixture, fry in several batches until browned on both sides. Sprinkle with the remaining cumin seed, salt & pepper.
Chicken and Cauliflower Casserole
Ingredients:
1 pound boneless chicken breasts
1 tablespoon olive oil, or use cooking spray
salt and pepper, to taste
1 head cauliflower, grated
1 1/2 teaspoons herbs, dried; basil, thyme, etc.
1 1/2 teaspoons dried parsley
3 tablespoons heavy cream
1 cup shredded Cheddar cheese
Preparation:
Wash chicken breasts or tenders; pat dry. Cut into cubes. Heat oil in a heavy skillet over medium heat; add chicken and cook until chicken is browned and just tender, about 10 to 12 minutes. Add cream and stir to scrape up any browned bits.. Spray a 7x11-inch baking dish with vegetable cooking spray; add grated cauliflower. Sprinkle cauliflower with a little salt and pepper, onion powder, basil and thyme or a combination of herbs, and parsley. Top cauliflower with chicken; drizzle with the cream. Sprinkle cheese over all. Cover and bake for 15 minutes at 325°.
Tuna Cauliflower Bake
Ingredients:
2 packages (10 ounces each) frozen cauliflower, about 4 cups cut up cauliflower, cooked and drained
2 cans (7 ounces each) tuna, drained and flaked
1/4 cup butter
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1/2 teaspoon salt
1 3/4 cups milk
1/4 cup chopped pimiento
1 cup shredded Cheddar cheese
Preparation:
Place the cooked cauliflower in a buttered 1 1/2 quart shallow baking dish; layer tuna over the cauliflower. In a medium saucepan, melt butter over low heat; add green pepper and sauté until tender. Stir in flour and salt. Remove from heat; gradually add milk. Return to the heat and cook over medium heat, stirring constantly, until thickened. Cook 2 minutes longer. Add pimiento and 1/3 cup of the cheese and stir until cheese is melted. Pour cheese sauce over the tuna layer; sprinkle with remaining shredded cheese. Bake at 350° for 30 minutes. Garnish tuna cauliflower bake with bell pepper rings or parsley, if desired.
Ingredients:
1 large head of cauliflower, about 1 1/2 to 2 pounds, cut into flowerets
***Sauce***
4 tablespoons (2 ounces) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups milk
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) Cheddar cheese, mild or sharp
***Topping***
1 cup soft fresh bread crumbs
1 tablespoon fresh chopped parsley, optional
1/2 teaspoon ground paprika
1 to 2 tablespoons melted butter
Preparation:
Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°.
In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
Combine the cauliflower with sauce and spoon into the prepared baking dish.
Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.
Cauliflower Casserole
Ingredients:
1 head cauliflower
1 large green bell pepper, chopped
1 large onion, chopped
.
Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese, divided
.
1/2 cup buttered bread crumbs or French fried onion crumbs
Preparation:
Trim cauliflower and separate into flowerets. In a saucepan combine cauliflower with peppers and onion; cover with water and salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender
In another saucepan; melt butter over medium-low heat. Stir in flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in 1/2 cup of the cheese. Pour sauce over cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish. Top with buttered bread crumbs or French fried onions. Bake at 350° for about 30 minutes. Sprinkle with remaining cheese the last 5 minutes of baking time.
Skillet Cauliflower and Ham Recipe
Ingredients:
2 tablespoons vegetable oil
1 small clove garlic, minced
2 teaspoons fresh ginger root, minced
1 head cauliflower, in florets, halved
1 bunch green onions, sliced
1 1/2 cups cooked ham, coarsely chopped
3/4 cup chicken broth
1 tablespoon cornstarch
dash salt, to taste
2 teaspoons soy sauce
Preparation:
Saute garlic and ginger in a large skillet. Add cauliflower florets, sliced onion, and chopped ham; cook for 5 minutes over high heat, stirring.
Combine remaining ingredients and add to the skillet. Stir constantly over medium heat until thickened. Serve with rice and a salad.
Creole Cauliflower
Ingredients:
1 large head cauliflower, separated into flowerets
1/4 teaspoon salt
1/4 cup butter
1/4 cup flour
2 cups milk
1/3 cup sliced pimiento-stuffed olives
salt and pepper to taste
1/2 cup shredded Cheddar cheese
1/2 teaspoon paprika
Preparation:
Cook cauliflower in boiling salted water until tender; drain. Place in a greased 2-quart casserole. Sprinkle with 1/4 teaspoon salt.
In saucepan, melt butter; blend in 1/4 cup flour until smooth and bubbly. Gradually stir in milk; cook, stirring constantly, until thickened. Add sliced olives and salt and pepper to taste; pour over cauliflower. Top casserole with shredded cheese and sprinkle with paprika. Bake at 375° for 15 minutes.
Broccoli and Cauliflower Casserole
Ingredients:
2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of broccoli and cauliflower pieces
milk
4 to 5 tablespoons butter
4 tablespoons flour
salt and pepper to taste
dash nutmeg, optional
2 tablespoons fine dry bread crumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
Preparation:
In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender. Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons of butter in the saucepan over medium heat. Blend in the flour, stirring until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring constantly, until thickened and smooth. Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining 1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables. Bake at 450° for about 20 minutes, until casserole is bubbly.
Cauliflower and Broccoli Salad
Ingredients:
1 head cauliflower
1 bunch broccoli
2 small onion, sliced and separated
1/2 cup mayonnaise
1/3 cup vegetable oil
1/3 cup vinegar
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 slices bacon, cooked and crumbled
Preparation:
Wash and trim broccoli and cauliflower. Break cauliflower and broccoli into florets. Combine remaining ingredients except bacon. Toss gently and chill several hours or overnight Garnish with bacon.
Cyndi's note: Raisins and sunflower seeds could be added to this salad for a little additional crunch and sweetness.
Cauliflower Casserole
Ingredients:
1 large cauliflower, broken into flowerets
6 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 tablespoons prepared mustard
1/2 cup soft bread crumbs
1/4 cup Parmesan cheese
Preparation:
Cook cauliflower in boiling salted water until just crisp-tender, about 6 minutes. Drain cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish.
In a small saucepan, melt 3 tablespoons of butter; blend in flour and salt. Stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until sauce is thickened and smooth, for about 3 minutes. Stir in mustard. Pour sauce over cauliflower in casserole.
Melt remaining butter in a medium saucepan; add bread crumbs and toss to coat. Sprinkle Parmesan cheese over casserole then top with buttered bread crumbs. Bake at 375° for 20 minutes, or until bubbly and browned.
Cream of Cauliflower Soup
Ingredients:
1 large cauliflower
3 tablespoons butter
1 medium onion, finely chopped
3 tablespoons flour
3 cups milk
1 cup sour cream or plain yogurt
3 vegetable bouillon cubes, crushed
chopped parsley for garnish
Parmesan cheese
Preparation:
Trim cauliflower; cover with water and steam until very tender. While cauliflower is steaming, sauté onion in the butter until softened. Add flour to butter and onion and cook for a few minutes, stirring to blend flour into butter. Slowly add 3 cups of milk, the sour cream or yogurt, and stir or whisk until thickened. Drain cauliflower and blend in a food processor until smooth. If desired, process the milk mixture for a smoother texture. Add pureed cauliflower to thickened milk mixture and stir well. Heat through. Garnish with a little chopped parsley and serve with Parmesan cheese.
Creamed Cauliflower
Ingredients:
1 medium head cauliflower, broken into flowerets, or 2 packages (10 oz each) frozen cauliflower flowerets
salt
3 tablespoons butter
2 tablespoons flour
2 cups milk
salt and pepper to taste
dash cayenne pepper, optional
Preparation:
In a large saucepan of boiling salted water, cook cauliflower until just tender. In a separate 1-quart saucepan, melt butter. Add flour and stir over medium low heat until smooth and well blended. Gradually add milk, stirring constantly, and cook until thickened and smooth. Season to taste. Pour over hot drained cauliflower.
Quick Cream of Cauliflower Soup
Ingredients:
1 package (10 ounces) frozen cauliflower, about 2 cups cut up
1 can (10 1/2 ounces) condensed cream of potato soup
2 cups milk
1 teaspoon dry mustard
3 tablespoons melted butter
2 tablespoons chopped green onion tops
salt and pepper to taste
Preparation:
Cook cauliflower in boiling salted water according to package directions; drain. Combine cauliflower and potato soup, milk, dry mustard, and butter. Blend cream of cauliflower soup until smooth; pour into medium saucepan. Stir in chopped green onion and salt and pepper to taste. Heat cream of cauliflower soup through.
Fried Cauliflower
Ingredients:
2 eggs
1 head cauliflower cored and separated to bite size flowerets
1/2 teaspoon salt
3 tablespoon milk
1 tablespoon cumin seed whole
1/4 teaspoon turmeric
1/4 cup peanut oil
salt & pepper to taste
Preparation:
Steam the cauliflower for about 5 minutes; allow to drain. Combine eggs, milk, turmeric, salt & pepper. Place the cumin seeds in a ungreased skillet and toast over medium-heat. Shake the skillet until the seeds turn a deep brown & begin to pop. Remove from heat. Add half of the seeds to the egg mixture. Reserve the rest. Heat the oil in a skillet, dip the flowerets in the egg mixture, fry in several batches until browned on both sides. Sprinkle with the remaining cumin seed, salt & pepper.
Chicken and Cauliflower Casserole
Ingredients:
1 pound boneless chicken breasts
1 tablespoon olive oil, or use cooking spray
salt and pepper, to taste
1 head cauliflower, grated
1 1/2 teaspoons herbs, dried; basil, thyme, etc.
1 1/2 teaspoons dried parsley
3 tablespoons heavy cream
1 cup shredded Cheddar cheese
Preparation:
Wash chicken breasts or tenders; pat dry. Cut into cubes. Heat oil in a heavy skillet over medium heat; add chicken and cook until chicken is browned and just tender, about 10 to 12 minutes. Add cream and stir to scrape up any browned bits.. Spray a 7x11-inch baking dish with vegetable cooking spray; add grated cauliflower. Sprinkle cauliflower with a little salt and pepper, onion powder, basil and thyme or a combination of herbs, and parsley. Top cauliflower with chicken; drizzle with the cream. Sprinkle cheese over all. Cover and bake for 15 minutes at 325°.
Tuna Cauliflower Bake
Ingredients:
2 packages (10 ounces each) frozen cauliflower, about 4 cups cut up cauliflower, cooked and drained
2 cans (7 ounces each) tuna, drained and flaked
1/4 cup butter
1/4 cup chopped green pepper
1/4 cup all-purpose flour
1/2 teaspoon salt
1 3/4 cups milk
1/4 cup chopped pimiento
1 cup shredded Cheddar cheese
Preparation:
Place the cooked cauliflower in a buttered 1 1/2 quart shallow baking dish; layer tuna over the cauliflower. In a medium saucepan, melt butter over low heat; add green pepper and sauté until tender. Stir in flour and salt. Remove from heat; gradually add milk. Return to the heat and cook over medium heat, stirring constantly, until thickened. Cook 2 minutes longer. Add pimiento and 1/3 cup of the cheese and stir until cheese is melted. Pour cheese sauce over the tuna layer; sprinkle with remaining shredded cheese. Bake at 350° for 30 minutes. Garnish tuna cauliflower bake with bell pepper rings or parsley, if desired.
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