CREAMED CAULIFLOWER
This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.
Provided by hillary625
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g
LIGHT CREAMY CAULIFLOWER
Make and share this Light Creamy Cauliflower recipe from Food.com.
Provided by Sageca
Categories Cauliflower
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cauliflower in microwave for 5 minutes.
- Set aside.
- In a microwave safe container combine mayonnaise, sour cream, Dijon and parmesan cheese; heat in microwave for 1 1/2 minutes.
- Spoon over cauliflower.
- Sprinkle with toasted pine nuts.
- Serve.
- Tip: Toasted almonds are also very good.
Nutrition Facts : Calories 98, Fat 5.7, SaturatedFat 1.8, Cholesterol 8.1, Sodium 129.6, Carbohydrate 9.2, Fiber 3.9, Sugar 3.8, Protein 5
EASY CREAMY CAULIFLOWER
This creamed cauliflower is made with a basic seasoned white sauce. Jazz it up with some cheese, fresh herbs, or a buttery breadcrumb topping.
Provided by Diana Rattray
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Break the cauliflower into bite-sized florets.
- Add water to a large saucepan to a depth of about 2 inches. Add about 1/4 teaspoon of salt, and bring the water to a boil.
- Add the cauliflower florets to a steamer basket and place the basket in the pan. Cover and cook for 4 to 5 minutes, or until the cauliflower is just tender.
- Drain the cauliflower and transfer to a serving bowl.
- Melt the butter in a small (1-quart) saucepan over medium-low heat.
- Whisk the flour into the butter until smooth and well blended. Continue cooking for 2 minutes, stirring constantly.
- Gradually add the milk and continue cooking until smooth and thickened, stirring constantly.
- Season to taste with salt, pepper, and cayenne or nutmeg (if using), and then pour over hot drained cauliflower. Gently mix to coat the florets.
Nutrition Facts : Calories 117 kcal, Carbohydrate 10 g, Cholesterol 19 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, Sodium 184 mg, Sugar 6 g, Fat 7 g, ServingSize 6 servings, UnsaturatedFat 0 g
CREAMY CAULIFLOWER
The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 5-7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.
Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CREAMY BAKED CAULIFLOWER
Think of this as a creamier, richer take on traditional family bake, cauliflower cheese
Provided by Good Food team
Categories Buffet, Side dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Put the milk, quartered onion, mace and bay leaves in a pan, and bring to a simmer. Turn off the heat, set aside for 1 hr to infuse, then strain.
- Meanwhile, bring a large pan of water to the boil. Tip in the cauliflower and cook for 5 mins until just tender. Drain and set aside, uncovered, in a colander to steam-dry.
- Put the pan back on the heat, then add the knob of butter and the chopped onion. Gently soften onion for 10 mins until really soft but not coloured.
- In a medium-sized pan, melt the butter, then stir in the flour to form a paste. Cook for 2 mins, then gradually stir in the strained milk to form a smooth sauce. Bring to the boil and simmer, stirring often, until thickened and smooth. Stir in the softened onion and season well with salt and nutmeg.
- Heat oven to 220C/200C fan/gas 7. Tip the cauliflower into an ovenproof dish and pour over the sauce. Can be covered and chilled for up to 2 days at this stage or frozen. Scatter the cauliflower with the breadcrumbs, then bake for 30 mins until the sauce is bubbling and the top is golden and crisp.
Nutrition Facts : Calories 253 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.38 milligram of sodium
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