CAULIFLOWER MASH
This quick and easy mashed cauliflower is a great alternative to same-old mashed spuds, and it's healthier, too!-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cauliflower in a large saucepan; add water to cover. Bring to a boil. Reduce heat. Simmer, covered, until tender, 10-12 minutes. Drain; return to pan. , Meanwhile, combine remaining ingredients in a small saucepan. Bring to a boil. Immediately remove from heat and strain; discard garlic, peppercorns and bay leaf. Add broth to cauliflower. Mash to reach desired consistency.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 308mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CAULIFLOWER STUFFED WITH SAFFRON AND SCALLOP MOUSSE
Steps:
- Bring the cream to a simmer in a large saucepan. Add the cauliflower and simmer until the cauliflower is tender, about 10 to 15 minutes. Drain, reserving both the cauliflower and the cream. Chill the cream.
- Place half the bay scallops, egg, Worcestershire, and hot pepper sauce in food processor and blend until all ingredients are incorporated. Add cream used for cooking cauliflower, steeped saffron and steeping liquid, and blend thoroughly. Season with salt and pepper.
- Set up a bamboo stovetop steamer and heat over simmering water.
- Line a small teacup with cauliflower florets and fill with saffron mousse. Steam for 8 to 10 minutes, cool and invert onto a plate.
- In a hot pan add olive oil, the remaining half pound of bay scallops, leeks, and fennel and toss quickly. Season with salt and pepper. Place on plate next to cauliflower. Garnish with baby greens.
CAULIFLOWER MOUSSE
Categories Food Processor Dairy Egg Vegetable Side Bake Vegetarian Cauliflower Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter soufflé dish, then line bottom with a round of parchment or wax paper and butter paper. Chill dish until ready to fill.
- Cook cauliflower with 2 teaspoons salt in a 3- to 4-quart pot of boiling water, uncovered, until tender, 15 to 18 minutes. Drain cauliflower well in a colander, then puré in a food processor until smooth.
- Melt butter in a 1-quart heavy saucepan over moderately low heat. Add flour and cook, whisking, 2 minutes. Add milk in a stream, whisking, then add white pepper, nutmeg, and remaining 1/2 teaspoon salt, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking constantly, 2 minutes. Remove from heat and cool béchamel, 5 minutes.
- Whisk cauliflower puré into béchamel, then add beaten eggs, whisking until combined well. Transfer mixture to soufflé dish and put dish in a 13- by 9-inch roasting pan, then add enough boiling-hot water to pan to reach halfway up side of soufflé dish. Bake until center of mousse is firm to the touch and mousse begins to pull away from side of dish, 35 to 40 minutes.
- Remove mousse from oven and water bath. Position oven rack so that top of mousse will be 4 to 6 inches from broiler, then preheat broiler.
- Run a knife around edge of soufflé dish, then place an ovenproof platter on top of soufflé dish and invert mousse onto platter. Sprinkle cheese evenly over top of mousse and broil until cheese is melted and golden brown, about 2 minutes.
CAULIFLOWER MOUSSE
This is a low-calorie recipe that I found on the WebMd site. I have yet to try it but I want to because I love cauliflower and it seems so easy and healthy. I'm sure you could add whatever spices and seasonings you like. I'm not sure what is meant by the ambiguous 2nd step. If anyone has an idea, please enlighten me!
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut cauliflower into small florets.
- Cook them in the skim milk with salt and nutmeg for 30 minutes.
- Strain cauliflower and blend it with a little more skim milk until the mousse becomes smooth and creamy.
Nutrition Facts : Calories 136.9, Fat 0.8, SaturatedFat 0.5, Cholesterol 4.9, Sodium 188.3, Carbohydrate 21.3, Fiber 3.6, Sugar 3.5, Protein 12.6
ROASTED CAULIFLOWER
Cauliflower is an excellent blank canvas. You can steam or blanch it to keep its essential flavors intact, but by roasting or sautéing it, you can bring out its sweetness. Cauliflower will absorb the oil and seasoning, soaking up flavors much the way eggplant does. But it remains firmer. Roasted cauliflower can be served warm or at room temperature. It can be part of an antipasto of roasted vegetables. Or an accompaniment to a roast chicken or lamb. And though they aren't obvious choices, scallops and lobster, both naturally sweet themselves, are delicious with roasted cauliflower.
Provided by Amanda Hesser
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
- Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 268 milligrams, Sugar 2 grams
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