Cauliflower Torte Recipes

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

CAULIFLOWER TOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 3 minutes. Drain and cool until easily handled.
• Chop cauliflower finely until it is the size of rice grains.
• Measure out 2 cups cauliflower "rice" into a large bowl. Add bread crumbs, Parmesan cheese, egg, egg white, parsley flakes, minced onion, salt, and black pepper. Form into 30 small logs. Arrange on the lined baking sheet; spray with cooking spray.
• Bake in the preheated oven until lightly browned on the bottom, 8 to 9 minutes. Remove from oven, flip, and spray with cooking spray. Continue baking until lightly browned on the other side, 8 to 9 minutes more.

CAULIFLOWER TORTE

Steps:

• 1 Cut the cauliflower into 2-inch florets. Trim off the ends of the stems. Cut thick stems crosswise into 1/4-inch slices. 2 Bring a large pot of water to a boil. Add the cauliflower and salt to taste. Cook until the cauliflower is soft, about 15 minutes. Drain well. Place the cauliflower in a large bowl and mash it with a potato masher or the back of a spoon. It should not be perfectly smooth. 3 Pour the oil into a small skillet. Add the garlic and cook over medium heat until golden, about 2 minutes. Scrape the garlic and oil into the cauliflower and stir well. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a 9-inch square baking pan. Sprinkle the pan with one tablespoon of the crumbs. Beat together the eggs, cheese, and salt and pepper to taste. Stir the egg mixture into the cauliflower. Scrape the mixture into the pan and smooth the top. Sprinkle with the remaining crumbs. 5 Bake 30 to 35 minutes or until a knife inserted in the center comes out clean and the top is lightly browned. Let cool 10 minutes. Cut into squares and serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAULIFLOWER TORTE

Steps:

• Preheat oven to 375°F
• Cut cauliflower into small florets; boil or steam until tender and then drain.
• Separate eggs; whip egg whites until stiff peaks form. Slightly mix egg yolks then fold into egg whites.
• Spray a 9x9-inch pan with cooking spray.
• Spread half of eggs in pan. Top with cooked cauliflower, setting aside about 1/4 cup of the smallest pieces for Chile Rojo sauce. Top cauliflower with cheese and then remaining eggs.
• Bake for 45-50 minutes.
• Meanwhile make sauce. Place all remaining ingredients except broth or water in blender; blend well. Pour sauce into small saucepan, add reserved cauliflower. Simmer 15 minutes adding enough broth or water to make a smooth consistency.
• Cut torte into sections and top with Chile Rojo sauce.
• 1/4=194 calories/11 g. fat/2 g. fiber.
• Or it is C + 2 pts on WW.