3 Veg Cauliflower Cheese Recipes

ROASTED CAULIFLOWER WITH CHEESE

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.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

CHEESY CAULIFLOWER RICE RECIPE

Steps:

• Heat avocado oil in a skillet over medium heat.
• Add cauliflower rice. Season with salt and pepper. Stir fry for 4-5 minutes, until tender but not mushy.
• Meanwhile, make keto cheese sauce according to instructions here. Add an additional 2 tablespoons (29 ml) cream to the sauce, until runny enough to mix but still thick.
• Pour sauce over cauliflower rice and stir together to coat. Adjust salt to taste.
• Sprinkle with remaining shredded cheddar cheese, if using.

3 VEG CAULIFLOWER CHEESE

Steps:

• Preheat oven to 360°F.
• Steam your vegetables, reserve the juice.
• Cut them into big bite size pieces and put in a oven dish.
• Melt butter in a medium saucepan.
• Add flour and mix in, it wont be smooth yet.
• Gradually add the milk stirring it in, (you don't want to add it quickly and get clumps, if so just beat it with a hand whisk). You want to get to a custard consistency. If you run out of milk you can use the juices from the vegetables to get it to a custard-like consistency.
• Once it is the right consistency and is starting to boil, add the cheese. It will start to thicken now.
• Wait a little bit while the cheese melts.
• Pour over vegetables.
• If it doesn't go in between the vegetables and just sits on top, put it back on the element and add some more juice or milk to get it right. You can leave until you want to cook or cook straight away.
• Cook in oven for 30 minutes, or until done.
• If you like it extra cheesy, before you put it in the oven add some mozzarella cheese on top.
• It will be very hot, so be careful.

CHEESY CAULIFLOWER BAKE

Steps:

• Preheat oven to 400º
• Cut the cauliflower into bite-sized pieces. Steam in a steamer or microwave until slightly tender (about 5 minutes).
• If necessary, drain and allow to dry before using. Add to an 8x8 baking dish and set aside.
• In a medium saucepan melt the butter and then mix in the flour to form a paste.
• While mixing constantly, slowly pour in the milk until smooth.
• Mix in the salt, and Parmesan cheese until combined.
• Mix in 1 cup of cheddar until melted.
• Mix in the pepper.
• Pour the cheese sauce over the steamed cauliflower in the pan.
• Top with the remaining ½ cup of cheddar
• Bake until cheese is melty and deeply golden, 30 minutes.

VEGETARIAN CAULIFLOWER CHEESE

Steps:

• Trim the cauliflower and break into florets, rinse, put in a pan with cold water and a pinch or sea salt. Cover and bring to the boil and simmer for about 8 mins or until tender. Once cooked drain really well, then place into an oven proof dish.
• Slice the mushrooms thinly then in a frying pan put a drizzle of olive oil, once hot fry the mushrooms until they are soft and just beginning to brown. Once cooked tip out into a dish. Cut the Quorn Rashers into strips about 1cm wide then in the same pan you used for the mushrooms dry fry the rashers just until they begin to turn golden, you will need to move then around in the pan to colour them evenly. Once cooked leave them in the pan until needed later.
• Making the Bechamel Sauce.
• Melt 25g of olive spread or margarine in a saucepan over a gentle heat, then add 50g of plain flour. Stir this until they are mixed together and just begin to cook. Begin to add the milk while whisking with a balloon whisk this usually takes about 1 min. Once all the milk is added the mixture will look really lumpy but don't worry it is just a matter of stirring and stirring! I tend to pop it on and off the heat during this process just to make sure it does not burn. It usually takes about 15 mins of serious stirring to get a glossy lump free consistency. At this stage add the mustard powder and cheese and continue stirring, the mixture will be quite thick at this point. Once all the cheese has melted add the creme fraiche and stir some more! You can add salt and pepper to taste now. Add the mushrooms and Quorn rasher strips, mix well and it's ready to pour over the cauliflower in the oven proof dish. The sauce should be quite thick when put onto the cauliflower and cooked in the oven so that it will not become watery, because during cooking some moisture will be released from the cauliflower.
• To make the breadcrumbs just blitz up any bread you have at hand. For example crusty white or brown, I use some of the bread that I will serve with the meal to keep taste continuity. Add the coloured cheese and mix together then spoon onto the top of the cauliflower cheese.
• Bake in the centre of the oven at Gas Mark 4 for about 45 mins to 1 hour, if you notice the top getting too brown then turn the heat down a little and continue cooking to make sure it is piping hot in the centre.
• Once cooked place on warmed plates and serve with crusty bread.

CAULIFLOWER CHEESE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
• Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
• Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
• Stir steamed cauliflower into cheese sauce; season with salt and white pepper.