Cauliflower And Shells With White Cheddar Dill Sauce Recipes

Steps:

• Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
• Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
• Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Steps:

• Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
• Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
• In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
• Add pieces of butter and stir until melted.
• Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky").
• Add milk and half and half to the sauce pan; bring sauce to a boil.
• Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
• Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
• Pour cheese sauce over pasta and cauliflower and toss to coat.
• Enjoy :).

Steps:

• Preheat the oven to 400 degrees.
• Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
• Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
• Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.

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.

Steps:

• Place the cauliflower and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 4-1/2 minutes; stir. Cook 4-6 minutes longer or until tender. Drain. , Combine sour cream, chives, salt and pepper; spoon over the cauliflower. Sprinkle with cheese. Microwave, uncovered, on high for 1-1/2 minutes or until cheese is melted.

Steps:

• Pour stock into a 10-inch skillet and add dill seeds and bay leaves.
• Cover and bring to a simmer.
• Add cauliflwer, cover, and continue to simmer until cauliflower is tender, about 7 to 8 minutes.
• Uncover the skillet and place it in the refrigerator.
• Let cauliflower chill in its stock for about 30 minutes.
• Drain cauliflower reserving stock, and place it in a serving dish.
• Strain stock and combine 1/4 cup of it with mustard.
• Drizzle sauce over cauliflower, sprinkle with minced dill, and serve.

Steps:

• Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.
• In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

Steps:

• Heat the oil in a large sauce pan.
• Add the onions and saute until tender, about 5 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the chicken stock, milk, potato and cauliflower and bring to a boil.
• Cover and simmer until the cauliflower is tender, about 30 minutes.
• Remove from the heat and use an immersion blender to puree the soup.
• Add the cheddar cheese and stir until melted.
• Add the dill and stir.

Steps:

• Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
• Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
• Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

Steps:

• 1. Wash cauliflower and cut into medium-sized florets. Add to a large pot of boiling, salted water. Reduce heat, cover, and simmer for about 20 minutes. Drain and set aside.
• 2. In a medium saucepan, melt butter and stir in flour, making a paste. Add garlic and cook for about 1 minute. Slowly add milk and half-and-half and stir until it starts to thicken.
• 3. Add remaining ingredients and simmer on low heat until cheese melts. If mixture is too thick, add more milk, a little at a time, and mix thoroughly.
• 4. Stir the hot cheese sauce into the cooked and drained cauliflower and mix well, smashing with a large spoon as you go.
• 5. Serve with your favorite entree.