CHEESY CAULIFLOWER AND MUSHROOM SALAD
Make and share this Cheesy Cauliflower And Mushroom Salad recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the florets in boiling water.
- When just tender, drain out the florets in a colander.
- Add vinegar, salt, pepper and salad oil to the hot florets.
- Add mayonnaise.
- Toss the florets well so that they are well coated with mayonnaise.
- In 1 tbsp.
- of butter, saute the onions and mushrooms until dark golden brown.
- Keep aside.
- Grease a dish with butter.
- Put the florets on it.
- Top with grated cheese and the sauteed mushroom-onion mixture.
- Bake in a pre-heated oven on Gas Mark 6 at 200C until the cheese melts.
- Serve hot.
Nutrition Facts : Calories 209.1, Fat 18.1, SaturatedFat 8.6, Cholesterol 38.9, Sodium 256.1, Carbohydrate 4.5, Fiber 1, Sugar 1.6, Protein 8.2
SWISS CHEESY CAULIFLOWER
This is a family favorite way to prepare cauliflower! The creamy cheese sauce adds great flavor to this vegetable. Cheddar cheese can also be substituted in place of the Swiss.Update: 12/26/2008 when we made this again we used a few extra ingredients - nutmeg, crushed red pepper flakes & instead of garlic powder I had some left over roasted garlic and we added that as well, it added that exra zing that I thought it needed!l ;)
Provided by Manami
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (175C).
- Lightly butter a small baking dish.
- Place the cauliflower in a saucepan with enough water to cover.
- Bring to a boil and cook for 5 minutes, or until tender but crisp.
- In a separate saucepan, melt the butter over medium heat and gradually mix in the flour, salt, pepper, garlic powder {or roast garlic}, onion powder, nutmeg, red pepper flakes, and milk.
- Bring to a boil, remove from heat, and mix in the Swiss cheese until melted.
- Spread about 1/4 cup of the melted Swiss cheese mixture in the bottom of the prepared baking dish.
- Place cauliflower in the dish, and top with the remaining cheese mixture.
- Bake uncovered 20-25 minutes until bubbly.
Nutrition Facts : Calories 190.1, Fat 12.1, SaturatedFat 7.6, Cholesterol 36.8, Sodium 420.4, Carbohydrate 13.4, Fiber 2.8, Sugar 2.8, Protein 8.5
CHEESY CAULIFLOWER
I originally got this recipe out of a Taste of Home book years ago and have been making it ever since--and always at Thanksgiving. It can be dressed up to look as elegant or plain as you want to, and only takes about 18 minutes to make--start to finish. It is my 6 year olds most requested vegetable and always a hit. Ingredient amounts are just approximates, as I usually just make it by sight. Adjust as needed to your own taste.
Provided by Princess Flowerbrea
Categories Cauliflower
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place trimmed head of cauliflower in microwave dish with 1 tbsp water. Cover and Microwave on high approximately 10-12 minutes or until tender. Drain.
- Meanwhile, mix mayo and mustards in separate bowl until it suits your taste.
- When cauliflower is done, spread mayo/mustard mixture all over the top so it covers most of the cauliflower.
- Sprinkle with cheddar cheese and microwave approximately 1 minute more, or until cheese melts.
- ENJOY!
- This also works well with a bag of frozen cauliflower -- Just mix the mayo/mustard with the COOKED/DRAINED cauliflower, sprinkle with cheese and microwave 1 minute more.
CHEESY CAULIFLOWER WITH PEAS
I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.
Nutrition Facts :
CAULIFLOWER WITH MUSHROOM CHEESE SAUCE
I love this with mashed potatoes. Its comfort for for me. Its great with all different kinds of cheeses.
Provided by Dancer
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and remove leaves from cauliflower. Place whole head in a small amount of boiling salted water. Cover and cook for 20 minutes or until just tender. Drain thoroughly. Keep warm.
- Meanwhile, cook fresh mushrooms in butter until tender. Blend in flower, salt and pepper. Add evaporated milk all at once. Cook, stirring constantly until thickened and bubble. Stir in cheese and mustard. Heat until cheese melts. Place warm cauliflower on platter. Spoon some of sauce over it. Sprinkle with parsley. Pass remaining sauce.
Nutrition Facts : Calories 218.2, Fat 13.7, SaturatedFat 7.4, Cholesterol 34.4, Sodium 858.5, Carbohydrate 15.4, Fiber 3.6, Sugar 2.6, Protein 11.1
CHEESY CAULIFLOWER SOUP
A satisfying fall and winter cauliflower soup! Creamy, cheesy, and delicious!
Provided by CindiU
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large soup pot over medium heat. Add onion, celery, and garlic; saute until soft, about 3 minutes. Add potatoes and parsley, then pour in chicken broth. Add cauliflower and thyme; bring to a boil.
- Reduce heat to low, cover, and simmer until cauliflower and potatoes are tender, about 45 minutes. Remove from the stove and let cool for 15 minutes.
- Process 2 cups soup at a time in a food processor until smooth; return to the pot. Add milk, half-and-half, and cream; whisk to combine. Season with salt and pepper. Add Cheddar cheese and cook over low heat until cheese is melted and soup is hot, about 5 minutes longer.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 27.3 g, Cholesterol 57.2 mg, Fat 18.1 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 11 g, Sodium 1417.1 mg, Sugar 8.3 g
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