Cauliflower With Cream Cheese Recipe 45 Recipes

CAULIFLOWER CASSEROLE

Steps:

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

CAULIFLOWER WITH CREAM CHEESE RECIPE - (4/5)

Steps:

• Core the cauliflower. 2. Break the head into florets. 3. Put the cauliflower in a large saucepan and cover with water. 4. Bring to a boil. 5. Turn down the temperature to medium high and cook for 15 minutes or until a fork pierces the florets easily. 6. Drain the cauliflower and return to the hot pan immediately. 7. Spoon in the cream cheese and stir to blend. The cauliflower will break up into small pieces which is what we want. The cream cheese will also melt into the cauliflower. 8. Add the remaining ingredients and stir. 9. Ready to serve. Notes TO FREEZE: Let cool to room temperature. Pack in rigid sided containers. TO PREPARE AFTER FREEZING: Remove from the freezer and put in the refrigerator overnight for about 6 to 8 hours. The night of serving - Zap it in the microwave for 2 minutes stirring after one minute. or Heat through in a saucepan and serve.

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.

CREAMED CAULIFLOWER

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

MASHED CAULIFLOWER WITH CREAM CHEESE

Steps:

• Wash the cauliflower and break into florets.
• Boil the florets in salted water until tender. Drain well.
• In the food processor put the butter, cream cheese, milk and black pepper. Put the hot cauliflower on top. Puree.
• Check to see if you need more milk.
• Check for salt.
• Put the mixture into a serving bowl. The cauliflower will look just like mashed potatoes.
• You can garnish this with fresh chives if desired to add some color.
• Variations: Add a little Parmesan cheese with the cream cheese.