LOW-CARB STUFFED CAULIFLOWER RECIPE BY TASTY
Here's what you need: ground beef, onion, garlic, tomato paste, tomato, egg, chili flake, dried oregano, fresh basil, fresh sage, pepper, salt, cauliflowers, butter, flour, milk, grated parmesan cheese, pepper, salt
Provided by Pierce Abernathy
Categories Lunch
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400˚F (200˚C).
- For the ground beef filling, combine ground beef, onion, garlic, tomato paste, tomato, egg, chili flakes, oregano, basil, sage, pepper, and salt in a large mixing bowl until fulling incorporated. Set aside.
- Remove the whole stem from the cauliflower making sure to leave the head fully intact.
- Boil the cauliflower in a pot of water over high heat for 8-10 minutes or until fork-tender.
- Remove the cauliflower from the pot and place on parchment paper-lined baking sheet.
- Carefully remove any remaining stem making sure there is space for the filling.
- Fill the head of cauliflower with ground beef mixture making sure to press the filling into the head of cauliflower.
- Cover inverted head of cauliflower with aluminum foil and bake in preheated oven for 30 minutes, or until ground beef mixture is cooked through.
- Preheat oven to broil.
- For the bechamel, melt butter in a saucepan over medium heat.
- Mix in flour and stir until mixture lightly browns, about 2 minutes.
- Stir in the milk and allow mixture to thicken, about 5 minutes.
- Add in the Parmesan, salt, and pepper and mix until fully incorporated and has the consistency of a thick batter.
- Remove aluminum foil from stuffed cauliflower.
- Cover the cauliflower in bechamel sauce and a sprinkle of Parmesan cheese.
- Broil for 5 minutes or until bechamel lightly browns.
- Garnish with more Parmesan and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 306 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 4 grams, Protein 24 grams, Sugar 7 grams
CHEDDAR CHEESE-STUFFED CAULIFLOWER
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CHEESY STUFFED CAULIFLOWER
Simple cheesy cauliflower side dish. Prep it and drop it in the oven!
Provided by booyachic
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
- Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
- Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
- Bake in the preheated oven until cauliflower is tender, about 1 hour.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 14.6 g, Cholesterol 104.2 mg, Fat 25.9 g, Fiber 2.9 g, Protein 21.3 g, SaturatedFat 17.5 g, Sodium 694.8 mg, Sugar 3.1 g
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