Cauliflower Melt Recipes

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CAULIFLOWER MELTS



Cauliflower Melts image

Provided by Jill Donenfeld

Categories     Cheese     Appetizer     Easter     Kid-Friendly     Quick & Easy     Lunch     Buffet     Raisin     Pistachio     Cauliflower     Spring     Summer     Healthy     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 toasts

Number Of Ingredients 11

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Steps:

  • 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
  • 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
  • 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
  • 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
  • 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
  • 7. Bake until the cheese melts, 7 to 10 minutes.
  • 8. Top the toasts with chopped parsley and serve immediately.

ROASTED CAULIFLOWER MELT



Roasted Cauliflower Melt image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

1/4 cup olive oil
2 teaspoons ground mustard seeds
2 teaspoons smoked paprika
Kosher salt and pepper
Kosher salt and pepper
1 head cauliflower, stemmed and cut into 1/2-inch cross sections
1/4 cup yellow mustard
1 tablespoon honey
1 tablespoon stone ground mustard
Kosher salt and pepper
Kosher salt and pepper
4 tablespoons salted butter, room temperature
2 sheets lavash, quartered to yield 8 small sheets, 4 1/4- by 5 3/4-inches
8 ounces butterkase cheese, shredded
2 ripe pears, sliced thin
4 cups watercress
2 tablespoons fresh chopped dill
5 radishes, sliced thin
1/2 lemon, juiced
Olive oil
Kosher salt and pepper
Kosher salt and pepper

Steps:

  • For the cauliflower: Preheat the oven to 450 degrees F. In a small bowl, whisk together the oil, mustard, paprika and some salt and pepper Brush the cauliflower sections with the spice oil. Place flat on a sheet tray and roast for 10 minutes. Carefully flip the cauliflower and return to oven and roast until golden, another 10 to 12 minutes.
  • For the mustard: Meanwhile, mix together in a small bowl the yellow mustard, honey and stone ground mustard. Season with salt and pepper. Set aside.
  • For the sandwich build: Add the butter to griddle over medium-low heat. In between two pieces of lavash, spread some honey mustard, layer shredded butterkase, a portion of cauliflower, pears and finally more shredded cheese. Place the sandwich on the griddle, covering with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side.
  • For the salad: Mix the watercress, dill and radishes together, and toss with the lemon juice and some olive oil. Season with salt and pepper and serve on the side of the cauliflower melt.

CAULIFLOWER MELT



Cauliflower Melt image

"Roasted cauliflower, pears and gooey cheese make this the world's greatest veggie sandwich."

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 head cauliflower
1/4 cup extra-virgin olive oil
2 teaspoons mustard powder
2 teaspoons smoked paprika
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup yellow mustard
Kosher salt and freshly ground pepper
1 tablespoon stone-ground mustard
1 tablespoon honey
Kosher salt and freshly ground pepper
4 tablespoons salted butter, at room temperature
8 slices sourdough bread
8 ounces butterkase or gruyere cheese, shredded
2 pears, thinly sliced

Steps:

  • Roast the cauliflower: Preheat the oven to 450 degrees F. Cut off the cauliflower stem, then place the head cut-side down and slice into 1/2-inch-thick steaks. In a small bowl, whisk together the olive oil, mustard powder, paprika and some salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 minutes. Carefully flip the cauliflower, return to the oven and roast until golden, another 10 to 12 minutes.
  • Meanwhile, make the honey mustard: In a small bowl, mix together the yellow mustard, stone-ground mustard and honey. Season with salt and pepper. Set aside.
  • For the sandwich build: Melt 2 tablespoons butter on a griddle over medium-low heat. Spread some honey mustard on 4 pieces of bread; top each with some cheese, roasted cauliflower, sliced pears, more cheese and another piece of bread. Place 2 sandwiches on the griddle and cover with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. Add the remaining 2 tablespoons butter to the griddle and repeat with the remaining sandwiches. Serve with the remaining honey mustard.

SIMPLE CAULIFLOWER KETO CASSEROLE



Simple Cauliflower Keto Casserole image

Cauliflower in a creamy cheese sauce is a perfect keto recipe and delicious to boot! Make sure you season well with salt and pepper (nutmeg tastes great as well) otherwise it will taste too bland.

Provided by Natalie Titanov

Categories     Side Dish     Casseroles     Cauliflower

Time 45m

Yield 2

Number Of Ingredients 4

½ head cauliflower florets
1 cup shredded Cheddar cheese
½ cup heavy cream
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring a large pot of slightly salted water to a boil and cook cauliflower until tender but firm to the bite, about 10 minutes. Drain.
  • Combine Cheddar cheese, cream, salt, and pepper in a large bowl. Arrange cauliflower in a casserole dish and cover with cheese mixture.
  • Bake in the preheated oven until cheese is bubbly and golden brown, about 25 minutes.

Nutrition Facts : Calories 468.9 calories, Carbohydrate 10 g, Cholesterol 140.8 mg, Fat 40.9 g, Fiber 3.6 g, Protein 18.1 g, SaturatedFat 25.6 g, Sodium 494.1 mg, Sugar 3.8 g

CAULIFLOWER IN CHEESE SAUCE



Cauliflower in Cheese Sauce image

Posted for ZWT-6, this recipe comes from the Usborne Children's World Cookbook that gramma gave my son when he was first learning to cook. Any strong-flavored cheese will work in this recipe, such as cheddar, but if you are looking for an authentic Dutch flavor, choose either Edam or Gouda. The servings, cook & prep time are estimates.

Provided by Tinkerbell

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces cheese, grated
1 head cauliflower
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 pinch salt
1 pinch black pepper
1 pinch nutmeg, fresh grated if possible

Steps:

  • Remove the leaves from the cauliflower, rinse it well and then cut out the core. Cut the rest into four pieces.
  • Bring a large pot of salted water to a boil and then add the cauliflower. Cook for 5-6 minutes, or until tender. Drain and put it into an ovenproof casserole dish.
  • Meanwhile, melt the butter in a saucepan, over low heat.
  • Add the flour and stir with a wooden spoon to make a smooth paste.
  • Cook the mixture gently for a minute, then take the pan off the heat.
  • Stir in the milk, a little at a time.
  • Return the pan to the heat and let it cook on low for 5-10 minutes, stirring occasionally.
  • Stir most of the grated cheese into the saucepan to melt. Season it with pinches of the salt, pepper and nutmeg.
  • When the sauce has melted, pour over the cauliflower and sprinkle the reserved cheese on top.
  • Place under the broiler for a few minutes and until the top starts to bubble and brown.

Nutrition Facts : Calories 234.2, Fat 15.1, SaturatedFat 9.4, Cholesterol 42, Sodium 426.6, Carbohydrate 15.8, Fiber 3.7, Sugar 3.5, Protein 10.9

GRILLED CAULIFLOWER



Grilled Cauliflower image

I got something like this at a restaurant and it was wonderful.

Provided by ziola1039

Categories     Side Dish     Vegetables     Cauliflower

Time 35m

Yield 4

Number Of Ingredients 4

1 head cauliflower, cut into thick slices
1 tablespoon olive oil
1 tablespoon brown sugar
2 teaspoons seasoned salt (such as LAWRY'S®)

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Sprinkle cauliflower slices on both sides with olive oil, brown sugar, and seasoned salt.
  • Cook cauliflower on the grill until char marks appear, 2 to 3 minutes per side. Transfer to a grill-safe pan with a lid, cover, and continue cooking on grill until tender, about 20 minutes.

Nutrition Facts : Calories 81 calories, Carbohydrate 11.5 g, Fat 3.6 g, Fiber 3.6 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 502.9 mg, Sugar 6.7 g

CARROT AND CAULIFLOWER CASSEROLE



Carrot and Cauliflower Casserole image

This recipe came from the Holladay 7th Ward Cookbook, and was posted by Jeanne Forsberg. I found this when I had half a head of cauliflower and some carrots, and needed a vegetable side that I thought I could get kids to eat. As usual, cheese comes into play!

Provided by breezermom

Categories     Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 9

4 carrots, scraped and cut into 2-inch pieces
1/2 cauliflower head, broken into flowerets
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup whipping cream (I have substituted fat-free half and half successfully)
3/4 cup swiss cheese, shredded and divided
2 green onions, chopped
1/8 teaspoon dry mustard

Steps:

  • Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
  • Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
  • Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
  • Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

Nutrition Facts : Calories 211.5, Fat 14.6, SaturatedFat 9, Cholesterol 46.6, Sodium 228.6, Carbohydrate 13.1, Fiber 3.4, Sugar 4.8, Protein 8.7

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