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
CRISPY CAULIFLOWER WITH LEMON AIOLI
This crispy cauliflower is straight from my Italian grandmother's recipe book!
Provided by Antonia Lofaso
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the cauliflower: Preheat a fryer to 350 degrees F, or heat 3 inches oil to 350 degrees F in a Dutch oven or deep skillet. Line a baking sheet with a wire rack.
- Whisk the eggs with the Parmesan in a bowl. Mix the flour and salt in another bowl. Dip the cauliflower in the Parmesan egg mixture, then into the salted flour, then into the fryer. Fry until golden brown, about 5 minutes. Season the cauliflower with salt while still in either the fryer basket or strainer and pour on the prepared wire rack.
- For the lemon aioli: Add the mayonnaise, lemon juice and salt and pepper to taste to a medium bowl and stir to combine. Pour into a serving bowl and garnish with the chives.
- Arrange the crispy cauliflower on a platter. Grate some Parmesan over, then sprinkle with the lemon zest and chives. Serve alongside the lemon aioli.
LIGHT LEMON CAULIFLOWER
Make and share this Light Lemon Cauliflower recipe from Food.com.
Provided by teresas
Categories Cauliflower
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1 tlbs parsley, lemon peel and about 1 inch of water in a large saucepan.
- Place cauliflower in steamer basket and place in saucepan.
- Bring water to a boil over medium heat.
- Cover and steam 14 to 16 minutes or until cauliflower is crisp-tender.
- Remove to large bowl; keep warm.
- Reserve 1/2 cup hot liquid.
- Heat margarine (or butter) in small saucepan over medium heat.
- Add garlic; cook and stir 2 to 4 minutes or until soft.
- Stir in lemon juice and reserved liquid.
- Spoon lemon sauce over cauliflower.
- Sprinkle with remaining 3 tbls parsley and cheese before serving .
- Garnish with lemon slices, if desired.
Nutrition Facts : Calories 65.9, Fat 3.4, SaturatedFat 1.2, Cholesterol 3.7, Sodium 119.7, Carbohydrate 6.5, Fiber 2.3, Sugar 2.2, Protein 3.9
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
FROSTED CAULIFLOWER
Steamed cauliflower with a smooth, mustardy cheese sauce topping. People either love or hate this recipe, depending on their fondness for mustard. It's a much requested recipe at our family gatherings..
Provided by grammyof3
Categories Cauliflower
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse, core, and section into medium sized florets. Arrange florets on a steamer insert and place in a pan so that water barely reaches the bottom of the steamer. Steam 5-10 minutes until tender/crisp - not mushy. Remove cauliflower in steamer basket and set aside until time to serve. (This can be done even a day ahead and refrigerated until ready to serve.).
- Meanwhile, mix the mayonnaise, cheese, and mustard together in a bowl. (Refrigerate if you are not using right away.).
- Just before serving, arrange florets in a microwavable bowl or casserole dish, and microwave on high for 1-2 minutes to reheat cauliflower. Top with cheese mixture, and microwave on high for 2-4 minutes more - until mixture melts on top the cauliflower but not until it scorches or runs off into the dish. Serve immediately.
- This recipe halves nicely: 1/2 head of cauliflower florets, 3/4 cup shredded cheese, 1/2 cup mayonnaise, and 1/2-1 teaspoon mustard. Or, make the whole amount, but frost 2 halves of recipe in 2 dishes to be served 2 days in a row. (I would not try to freeze this recipe as it might end up runny.).
Nutrition Facts : Calories 177.8, Fat 13.4, SaturatedFat 2, Cholesterol 10.2, Sodium 317.3, Carbohydrate 14.3, Fiber 2, Sugar 4.4, Protein 2.3
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