BAKED CHEESY CAULIFLOWER
Easy, delicious side dish of cauliflower with cheese.
Provided by Kathy F.
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
- Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
- Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
- Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 7.1 g, Cholesterol 108.3 mg, Fat 20.8 g, Fiber 2 g, Protein 18.3 g, SaturatedFat 12.7 g, Sodium 442.2 mg, Sugar 3.6 g
ROASTED CAULIFLOWER WITH CHEESE
This roasted cauliflower with cheese recipe is a twist on traditional roasted cauliflower given to me (reluctantly!) by my neighbor, and it's delicious! I hope you enjoy it as much as we do.
Provided by henderdeb
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine cauliflower, onion, and garlic in a bowl. Add olive oil, Parmesan cheese, and Cheddar cheese and stir to coat. Arrange on the prepared baking sheet.
- Cook in the preheated oven until lightly browned, 35 to 45 minutes.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 11.5 g, Cholesterol 11.8 mg, Fat 22 g, Fiber 4.1 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 165.4 mg, Sugar 4.7 g
ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE
Categories Side Roast St. Patrick's Day Cheddar Cauliflower Winter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
- Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
- In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.
WHOLE BAKED CAULIFLOWER CHEESE
Why go to the trouble of chopping cauliflower? Roasting it whole is super-simple to prep and makes an impressive addition to a roast dinner
Provided by Esther Clark
Categories Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Pull any large leaves off the cauliflower, but leave any smaller ones attached. Carefully lower the cauliflower into the water and boil for 15 mins, then drain and set aside.
- Heat the oven to 180C/160C fan/gas 4. Melt the butter in a medium pan over a medium heat, then stir in the flour and paprika, and cook for 1-2 mins. Remove from the heat and slowly whisk in the milk until smooth, then mix in the mustard. Return the pan to the heat and bring the mixture to the boil, whisking continuously. Add two-thirds of the cheese and whisk until the cheese has melted. Season to taste.
- Put the cauliflower in the middle of a deep baking dish and pour over the cheese sauce. Sprinkle with the remaining cheese. Bake uncovered for 30-35 mins until golden brown and bubbling. Scatter with the chives before serving.
Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.9 milligram of sodium
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10 TRADITIONAL RUSSIAN APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
4.3/5 (4)Published Jun 2, 2021Category Appetizers, Recipe Roundup
- Russian Salad. Salads form a huge part of the Russian cuisines. A zakuski table is not complete without at least one type of salad. The classic Russian salad, also called the “Ensalada Rusa,” or the “Salad Olivieh,” was invented by Lucien Olivier in the 18th century for a restaurant in Moscow called Hermitage.
- Russian Cabbage Salad. Another popular salad in Russia is the cabbage slaw. Just like the slaw we know and love, it’s a refreshing appetizer primarily made of shredded cabbage.
- Russian Mushroom Julienne. Mushroom julienne features thinly sliced mushrooms and onions cooked in cream sauce, cheese, and sour cream. Can you imagine just how decadent this appetizer is?
- Tomato and Cucumber Salad. Tomatoes and cucumber alone don’t seem at all like an exciting dish, but you need to give this salad a try. Tomato and cucumber salad is a refreshing summer appetizer.
- Marinated Mushrooms. Marinated mushrooms sound so boring, but you’d be surprised at how they can be the life of your party! The concept is simple marinade mushrooms overnight to give it flavor.
- Russian Eggplant Caviar. If you’re looking for a new companion to your bread, Russian eggplant caviar is the answer. With its mushy consistency, many people don’t find the eggplant appealing.
- Russian Cabbage Soup. Soup is another staple in Russian cuisine, and schi ranks high on the list. Made with cabbage, potatoes, mushrooms, and sauerkraut, it’s a hearty soup that will keep you warm in the cold winter.
- Borscht. Borscht is perhaps the most well-known Russian soup out there, mostly for its distinct purple hue. This beet soup is not only full of flavor but nutrition as well.
- Russian Garlic Cheese. Russian garlic cheese is a spectacular dip or spread. It combines mayonnaise, garlic, and shredded cheese, so obviously, it’s to die for!
- Baked Piroshki (Russian Stuffed Rolls) If you love turnovers and empanadas, you have to try baked piroshki. Think of it as Russia’s version of the classic filled pastry.
BAKED WHOLE CAULIFLOWER WITH CHEESE - IT'S A VEG WORLD …
From itsavegworldafterall.com
5/5 (9)Total Time 1 hrCategory Side DishCalories 192 per serving
- Preheat the oven to 400 degrees F. Prepare the cauliflower by carefully cutting off the bottom stalk and leaves without removing the core. You want the head to be firmly intact while roasting
- Flip the head of cauliflower upside down and pour half of the oil mixture into its nooks and crannies so that the sauce can evenly permeate the head. Turn it right-side up and place in a Dutch oven. Brush the remaining oil mixture on top of the cauliflower so that it is fully coated. Sprinkle with a little extra salt and black pepper to taste.
- Cover the Dutch oven with its lid, and place on the center rack of the oven. Bake for 35 minutes, remove from the oven, take off the lid, and sprinkle the top of the cauliflower with the cheese. Return the Dutch oven (with the lid off) to the oven. Roast for another 15 to 20 minutes, until the cauliflower is golden brown and at your desired level of crispiness and tenderness. Remove, let cool for 5 minutes, then slice into florets, and enjoy!
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