Fried Cauliflower With Cheese Sauce Recipes

EASY CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Garnish with a sprinkling of paprika and chopped parsley, if desired. Serve and enjoy.

CHEESE SAUCE OVER CAULIFLOWER

Steps:

• In a large saucepan, bring 1 in. of water, cauliflower and salt to a boil. Reduce heat; cover and cook for 5-15 minutes or until cauliflower is crisp-tender. , Meanwhile, in a small saucepan, melt butter; stir in flour and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese, stirring until melted., Drain and pat cauliflower dry; place on a serving platter. Top with cheese sauce; sprinkle with paprika and parsley. Cut into wedges.

CAULIFLOWER IN CHEESE SAUCE

Steps:

• Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
• Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
• Meanwhile, melt the butter in a saucepan, over low heat.
• Add the flour and stir with a wooden spoon to make a smooth paste.
• Cook the mixture gently for a minute, then take the pan off the heat.
• Stir in the milk, a little at a time.
• Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
• Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
• When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
• Place under the broiler for a few minutes and until the top starts to bubble and brown.

CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place cauliflower in a large pot and pour in enough water to cover; bring to a boil and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a baking dish.
• Melt butter in a small saucepan over low heat. Add flour and mix using a whisk or wooden spoon until smooth and mixture pulls away from the side of the saucepan, 2 to 3 minutes. Pour in milk, a little at a time, and whisk continuously until sauce is thickened but still pourable, 3 to 4 minutes.
• Stir Parmesan cheese into sauce until melted; season with salt and pepper. Pour sauce over all of the cauliflower. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until cheese is golden brown, 20 to 25 minutes.

FRIED PARMESAN CAULIFLOWER

Steps:

• Break dry cauliflower into florets.
• Place florets in the 2 tablespoons water and steam in microwave, covered, for 3 to 6 minutes.
• Drain and cool completely, 3 to 5 minutes.
• Place flour in one bowl.
• Beat eggs, cheese, salt and pepper together in a separate bowl.
• Finely chop parsley and add to egg mixture.
• Heat the olive oil in a large saucepan, over medium until hot, but not bubbly.
• Dip florets in flour, then in egg mixture.
• Fry florets until brown.
• Drain on paper towels.
• Serve.

BROILED CAULIFLOWER WITH FOUR CHEESE TOMATO SAUCE

Steps:

• Heat oil in a large pan over medium-high heat. Add onion and saute until beginning to soften but not brown, 2 to 3 minutes. Stir in garlic and cook another minute. Add the cauliflower; salt and pepper to taste. Cook and stir another minute to combine.
• Stir in the sauce and white wine; add 1 tablespoon of the parsley. Cook and stir 5 minutes at a low simmer.
• Turn heat to medium-low, cover. Cook until cauliflower is almost tender, about 10 more minutes, stirring a few times.
• Turn broiler to high. Line a rimmed baking sheet with foil. Spray lightly with cooking spray.
• Pour cauliflower and tomato sauce onto the baking sheet. Gently scoop some of the tomato sauce back over the top of the cauliflower. Spread the cauliflower evenly on the sheet.
• Sprinkle Parmesan cheese then mozzarella cheese over the cauliflower.
• Broil until cheese is bubbly and slightly browned in spots, about 2 minutes. Watch carefully so cheese doesn't burn. Let rest 3 minutes before transferring to serving platter. Garnish with remaining fresh parsley.