Colorful Cauliflower Bake Recipes

Steps:

• In a large skillet, saute onion in 2 tablespoons butter and oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the cauliflower, salt, pepper and nutmeg; saute for 2 minutes., Transfer to a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over cauliflower mixture. , Cover and bake at 350° for 15 minutes. Uncover; bake for 10 minutes or until heated through. Sprinkle with cheese; bake 3-5 minutes longer or until cheese is melted.

Steps:

• Prepare vegetables according to package directions; drain. Place half in an ungreased 11x7-in. baking dish. In a small saucepan, combine cheese and 4 tablespoons butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers., Melt the remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered, at 325° for 20-25 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F.
• Cook the cauliflower and green beans according to the package directions. Transfer to a colander to drain.
• Meanwhile, melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and whisk until bubbling all over, about 1 minute. While whisking continuously, slowly add the milk and continue to cook until the mixture is thick enough to coat the back of a spoon, about 3 minutes more. Whisk in 1 cup of the Cheddar, 1/3 cup of the Parmesan, the nutmeg, 1 teaspoon salt and several grinds of pepper until smooth.
• Place half of the cauliflower and green beans in the bottom of a 7-by-11-inch or other 2-quart baking dish, then pour over half of the cheese sauce. Top with the remaining cauliflower and green beans, then the remaining cheese sauce, making sure the vegetables are evenly coated.
• Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl, then mix in the breadcrumbs, remaining 1/4 cup shredded Cheddar and remaining 2 tablespoons Parmesan. Sprinkle the breadcrumb mixture over the gratin. Bake until the top is golden brown and the cheese sauce is bubbling at the edges, about 20 minutes. Let cool for 5 minutes before serving.

Steps:

• 1. Combine KELLOGG'S ALL-BRAN cereal, margarine and garlic salt. Set aside for topping.2. In 3-quart saucepan, combine flour, salt and pepper. Add milk, stirring until smooth, using a wire whip, if necessary. Add bouillon cube. Cook, stirring constantly, over medium until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Add pimentos, onions and cauliflower, mixing until combined. Spread evenly in 1 1/2-quart baking dish. Sprinkle with cereal topping.4. Bake at 350°F about 20 minutes or until thoroughly heated and sauce is bubbly.NOTE: 3 1/2 cups fresh cauliflower flowerets, cooked crisp-tender may be substituted for frozen cauliflower.

Steps:

• Wash cauliflower and remove leaves and woody stem.
• Break into floweretts. (You should have about 4 cups.)
• In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
• In the same saucepan cook onion in margarine or butter until onion is tender but not brown.
• Stir in the flour, salt, pepper, and ground red pepper.
• Add half-and-half, light cream, or milk all at once.
• Cook and stir over medium heat until thickened and bubbly.
• Add cheese, stirring until cheese melts.
• Stir in cooked cauliflower.
• Transfer mixture to a 1-quart casserole.
• Bake in a 350 degree F oven about 15 minutes or until heated through. Sprinkle the top with the snipped parsley.

Steps:

• Heat 1 inch salted water to boiling.
• Add cauliflower.
• Cover and and heat to boiling; reduce heat.
• Simmer until tender about 20 to 25 minutes; drain.
• Cook and stir tomatoes, onion, and chilies in oil in 10- inch skillet until onion is tender, about 5 minutes.
• Stir in salt and cinnamon.
• Simmer uncovered, 5 minutes.
• Stir in olives; heat until hot.
• Place cauliflower on serving plate.
• Cut into 8 wedges; separate wedges slightly.
• Spoon tomato sauce over and around cauliflower wedges.
• Sprinkle with cheese.