Cauliflower A La Creme Recipes

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CREAMED CAULIFLOWER



Creamed Cauliflower image

This is a Hungarian recipe from my mother. It's easy to make and flavorful.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 6

1 medium head cauliflower, broken into florets (about 7 cups)
1-1/2 teaspoons salt, divided
1/2 cup dry bread crumbs, divided
1 cup half-and-half cream
1 tablespoon butter
Minced fresh parsley, optional

Steps:

  • Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. , Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs., Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CREAM OF CAULIFLOWER SOUP II



Cream of Cauliflower Soup II image

I make lots of cream soups and this is a good 'basic' recipe. I originally made this in 1990 and always make some modifications - we like lots of garlic as reflected in this recipe!! I also add or substitute other vegetables, i.e., broccoli and spinach. I also use potatoes for thickening rather than cream to keep the fat down.

Provided by Vivien

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 6

Number Of Ingredients 13

2 tablespoons butter
1 large onion, chopped
4 cloves garlic, minced
2 large potatoes, peeled and cubed
2 carrots, chopped
2 (14.5 ounce) cans chicken broth
1 head cauliflower, chopped
1 cup milk
1 teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 tablespoon dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
  • Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 33 g, Cholesterol 13.4 mg, Fat 5.2 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 3.1 g, Sodium 476.4 mg, Sugar 6.4 g

CREAMY CAULIFLOWER



Creamy Cauliflower image

The first time I made this rich side dish for a big family meal, it was an instant hit. When everyone had eaten their fill, there was a lively discussion on who would be the lucky one to take home the leftovers.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 5-7 servings.

Number Of Ingredients 10

1 medium head cauliflower (about 1-1/2 pounds), broken into florets
2 garlic cloves, minced
6 tablespoons butter, cubed
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
4 bacon strips, cooked and crumbled
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup shredded Swiss cheese

Steps:

  • In a large saucepan, bring cauliflower and 1 in. of water to a boil. Reduce heat; cover and cook for 6-7 minutes or until crisp-tender. Drain well; set aside. , In another saucepan, saute garlic in butter for 1 minute. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in the cauliflower, bacon, salt, pepper and cayenne. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with cheese. , Bake, uncovered, at 400° for 15-20 minutes or until cheese is melted.

Nutrition Facts : Calories 227 calories, Fat 18g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 332mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CAULIFLOWER A LA CREME



Cauliflower a la Creme image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 heads fresh cauliflower, about 5 pounds untrimmed
Salt to taste if desired
1/2 cup milk
2 tablespoons butter
Freshly ground pepper, preferably white, to taste
1/4 teaspoon freshly grated nutmeg
1/4 cup heavy cream

Steps:

  • Trim cauliflower and cut or pull it into about 16 fairly large flowerettes. The weight will be about 2 pounds.
  • Bring enough water to boil to cover cauliflower when added. Add salt and milk. Bring to boil, cover and cook about 7 minutes. Drain.
  • Blend thoroughly in food processor or electric blender. There should be about 5 cups.
  • Heat butter in heavy saucepan and add cauliflower, salt, pepper, nutmeg and cream. Stir to blend and heat until piping hot.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 750 milligrams, Sugar 7 grams, TransFat 0 grams

EASY BUFFALO CAULIFLOWER



Easy Buffalo Cauliflower image

Easy Buffalo Cauliflower is baked - not fried - and delivers all of the flavor of fried buffalo chicken wings in a lighter, but equally tasty appetizer or main dish!

Provided by Tiffany

Categories     Appetizer

Time 35m

Number Of Ingredients 12

1 head cauliflower (chopped into florets)
½ cup flour
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon smoked paprika
¼ teaspoon black pepper
¾ cup milk (or buttermilk)
½ cup buffalo wing sauce
3 tablespoons salted butter (add 1/8 teaspoon salt if using unsalted butter)
2 tablespoons honey
ranch or blue cheese dressing for serving

Steps:

  • Preheat oven to 450 degrees and grease a baking sheet.
  • Stir together flour, salt, garlic powder, onion powder, smoked paprika, and black pepper. Stir in milk.
  • Dip cauliflower in the milk mixture, turning to coat completely, shake off excess and arrange in a single layer on prepared baking sheet.
  • Bake for 10 minutes, use a fork to turn over cauliflower pieces, and bake another 10 minutes.
  • While cauliflower is baking, combine buffalo wing sauce, butter, and honey in a medium sauce pan. Bring to a boil over medium heat, cook 2-3 minutes, then remove from heat.
  • Brush buffalo sauce all over the baked cauliflower, bake another 10 minutes (I like to broil it for the last 2-3 minutes).
  • Serve fresh with ranch or blue cheese dressing for dipping.

Nutrition Facts : Calories 117 kcal, Carbohydrate 13 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 1094 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

DUBARRY CAULIFLOWER CREAM SOUP



Dubarry Cauliflower Cream Soup image

A rich, creamy French classic soup or velouté that was created for Madame du Barry, King Louis XV's last and favourite mistress, who adored cauliflower

Provided by Jill Colonna

Categories     Appetizer     Soup     Starter     Light Lunch

Time 50m

Number Of Ingredients 9

700 g (1.5lb) organic cauliflower ((prepared after stalk/leaves removed))
2 leeks (white part only) (sliced)
55 g (2oz) butter ((unsalted))
2 tbsp flour ((all purpose))
1 litre chicken stock (* (stock mixed with hot water))
2 egg yolks (organic)
100 g (3.5oz) half-fat cream or crème fraîche
Fresh chervil or flat-leaf parsley (optional, for decor)
1/2 tsp each of salt (fleur de sel) & freshly ground pepper

Steps:

  • Remove the bitter stalk and leaves from the cauliflower, reserving the florets. Wash in a mixture of water with a dash of vinegar and set aside. Clean and slice the leeks.
  • In a large, heavy pot, melt the butter then sweat the leeks in it until translucent but not brown. After 4-5 minutes, add the flour and stir together well until a smooth paste forms. Gradually whisk in the hot stock. Add the cauliflower florets, setting aside a few of the raw, smallest florets for decor. Bring to the boil.
  • Cover, turn down the heat and leave to simmer gently for about 25 minutes.
  • Towards the end of cooking, in a separate bowl, whisk the egg yolks with the cream, salt and pepper. Add a ladle-full of the soup's hot liquid and whisk together. Using a hand-mixer, blitz the soup until well blended. Gradually whisk in the yolk and cream mixture until the soup is smooth. Adjust seasoning if necessary.
  • Serve topped with tiny raw cauliflower florets, chopped fresh chervil or parsley.

Nutrition Facts : Calories 160 kcal, ServingSize 1 serving

CREAMED CAULIFLOWER



Creamed Cauliflower image

This recipe has been in my family for years. It's delicious and easy to make. Sprinkle with chopped chives for garnish if you like.

Provided by hillary625

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 6

1 medium head cauliflower, cut into bite-sized florets
3 cups milk
¼ cup butter
2 tablespoons cornstarch
½ cup cold water
salt and pepper to taste

Steps:

  • Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
  • Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 18.2 g, Cholesterol 45.1 mg, Fat 15.2 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 9.6 g, Sodium 230.8 mg, Sugar 11.3 g

THANKSGIVING RECIPE: WHIPPED CAULIFLOWER WITH CRèME FRAîCHE



Thanksgiving Recipe: Whipped Cauliflower with Crème Fraîche image

Provided by Nealey Dozier

Categories     Side dish

Number Of Ingredients 7

1 head cauliflower, stem removed and head chopped into florets
1/4 cup chicken stock
2 large garlic cloves, peeled
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons crème fraîche

Steps:

  • Combine cauliflower florets, chicken stock, and garlic cloves in a large microwave-safe bowl, cover with a microwave-safe lid or plate, and microwave on HIGH until the cauliflower is very tender, 10 to 12 minutes. (Alternatively, place cauliflower florets and garlic in a steamer basket over boiling chicken stock; cover and steam until very tender, about 15 minutes.)
  • Use a slotted spoon to transfer the cauliflower and garlic cloves to the bowl of a blender or food processor. Add the Parmesan, salt, and black pepper to the cauliflower and blend on HIGH until the mixture is velvety and smooth, about 1 minute.
  • Fold in the crème fraîche and season with additional salt and pepper to taste. Serve warm.

Nutrition Facts : Calories 47 cal, Carbohydrate 5.7 g, Cholesterol 0 mg, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 247.3 mg, Sugar 1.9 g, Fat 1.6 g, ServingSize Serves 6, UnsaturatedFat 0.0 g

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