POTATO, CAULIFLOWER, AND CHEDDAR BAKE
Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
- Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g
EASY CHEESY POTATO & CAULIFLOWER CASSEROLE
This Easy Cheesy Cauliflower Casserole makes the perfect side dish. Cauliflower never tasted so good, a delicious creamy centre with a crunchy lightly buttered topping.
Provided by Rosemary Molloy
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350F (180 C). Lightly drizzle a medium baking dish with olive oil.
Nutrition Facts : Calories 132 kcal, Carbohydrate 6 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 256 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SCALLOPED PORTOBELLO & CAULIFLOWER
When scalloped potatoes feel ho-hum, jazz things up with cauliflower and portobello mushrooms. We serve it with rolls and a light salad. -Donna Noel, Gray, Maine
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, until tender, 7-10 minutes. Drain., In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid., In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. , Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, until bubbly and golden brown, 35-40 minutes.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 275mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
POTATO AND CAULIFLOWER CASSEROLE
Great potato and cauliflower side dish. Goes especially well with a pork meal.
Provided by PRIMARYGR
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
- In a pot with enough water to cover, boil the potatoes 10 minutes, or until tender but still firm. Drain, and set aside.
- In a pot, place the cauliflower in a steamer basket over boiling water. Steam 5 minutes, until tender but still firm. Set aside.
- Melt the butter in a saucepan over medium heat, and whisk in the flour. Gradually stir in the heavy cream until thickened. Remove from heat, and mix in 1/2 cup Swiss cheese until melted. Season with salt and pepper.
- Arrange the potatoes and cauliflower in the prepared casserole dish. Pour the cream sauce over the potatoes and cauliflower, and sprinkle with the remaining Swiss cheese.
- Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 33.5 g, Cholesterol 107 mg, Fat 32 g, Fiber 4.5 g, Protein 16 g, SaturatedFat 20.1 g, Sodium 168.4 mg, Sugar 3.8 g
CAULIFLOWER AND POTATO BAKE
Make and share this Cauliflower and Potato Bake recipe from Food.com.
Provided by Jubes
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 180 °C / 350 °F / Gas 4. Cook the potatoes in boiling water for 5 minutes. Drain well.
- Layer the potatoes and cauliflower in a buttered 1.1 litre (2 pint) ovenproof serving dish.
- Stir the garlic and nutmeg into the cream and pour over the potatoes and cauliflower.
- Sprinkle on the cheese, cover and bake for 45-50 minutes, until the vegetables are tender.
- Uncover and place under a medium grill until lightly browned.
- Serve at once, straight from the dish.
Nutrition Facts : Calories 164.4, Fat 4.5, SaturatedFat 2.7, Cholesterol 13.2, Sodium 105.3, Carbohydrate 25.5, Fiber 4.1, Sugar 2.3, Protein 7
CAULIFLOWER ZUCCHINI SCALLOPED POTATOES
Make and share this Cauliflower Zucchini Scalloped Potatoes recipe from Food.com.
Provided by NELady
Categories Potato
Time 1h40m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F.
- Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour; season with salt and pepper. In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
- Spread 1/2 c cauliflower puree in the prepared baking dish. Top with half of the potatoes, then with half of the zucchini. Sprinkle with the half each of the sliced onions and remaning parmesan. Spread half of the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree. Cover with foil and bake for 45 minutes, then discard the foil. Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
- Let cool for 10 minutes before serving.
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