Cauliflower Supreme Recipes

BROCCOLI & CAULIFLOWER SUPREME

Steps:

• Combine first 3 ingredients in medium microwaveable bowl. Microwave on HIGH 30 to 45 sec. or until cream cheese is melted; stir until blended.
• Add vegetables; toss to coat.
• Spoon into serving bowl; sprinkle with cracker crumbs.

CAULIFLOWER PIZZA BITES 3 WAYS

Steps:

• Preheat oven to 400 degrees F.
• Steam frozen riced cauliflower in the microwave for 4-5 minutes. Once cool enough to handle, dump onto a dish towel or cheese cloth and wring out excess water. Squeeze until only a couple drops come out!
• Add cauliflower, one half cup of mozzarella, parmesan, and spices to a medium mixing bowl, stirring until well combined.
• Divide mixture between twelve wells of a lightly greased muffin tin (I used olive oil) and press down into wells using fingers.
• Bake for 10-15 minutes or until browned on edges.
• For the classic margherita pizzas, top each of four pre-baked crusts with 1 tsp. pizza sauce, 1 tbsp. mozzarella, 1 tbsp. tomato, and half a teaspoon of fresh basil.
• For the veggie supreme pizzas, top each of four pre-baked crusts with 1 tsp. pizza sauce, 1 tbsp. mozzarella, and half a tbsp. each green pepper, mushroom, and red onion.
• For the pepperoni pizzas, top each of four pre-baked crusts with 1 tsp. pizza sauce, 1 tbsp. mozzarella, and 1 tbsp. pepperoni.
• Return muffin tin to the oven and bake for 5-10 minutes until cheese is melted.
• Let pizza bites cool 10 minutes before attempting to remove from muffin tin.
• Enjoy hot! Leftovers can be stored in the fridge in an airtight container up to one week, or in the freezer up to one month.

CAULIFLOWER SUPREME

Steps:

• Heat one inch of water to a boil in a saucepan over medium-high heat. Add cauliflower florets, and cook covered for 7 to 9 minutes, or until tender. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Saute mushrooms, onion, and almonds. Stir in the chicken bouillon. Dissolve the cornstarch in water, and gradually stir into the mushroom mixture. Cook until thickened. Pour the mushroom mixture over the hot cauliflower, and serve.

CAULIFLOWER SUPREME

Steps:

• Cook cauliflower in boiling water until crisp tender, about 6 minutes.
• Drain and transfer to a lightly buttered 1 1/2 quart baking dish.
• In a small saucepan, melt 3 tablespoons of butter, whisk in flour and salt.
• Stir until bubbly, then gradually add milk, stirring constantly until thick and smooth, about 3 minutes.
• Stir in mustard and pour sauce over cauliflower in baking dish.
• Melt remaining butter, add bread crumbs and toss to coat.
• Sprinkle Parmesan cheese over casserole, then top with buttered bread crumbs.
• Bake at 375° for 20 minutes or until bubbly and brown.

CAULIFLOWER CORN SUPREME

Steps:

• In a bowl, combine the flour, salt, garlic powder and pepper; set aside. In a greased 8-in. square baking dish, layer the cauliflower and onion. Sprinkle with flour mixture. , Top with corn and red pepper. Sprinkle with Parmesan cheese and parsley; dot with butter. Combine milk and wine; pour over vegetables. Sprinkle with cheese. , Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until vegetables are tender.

CAULIFLOWER SUPREME

Steps:

• Cut up cauliflower into bite-sized peices. In a microwave safe container cook the cauliflower for 2-5 minutes until it is slighty soft. Do not overcook. In a measuring cup. Mix cheese, mayo and seasonings into a paste. Dollops paste ontop of slighly cooked cauliflower. Place back in microwave for 2-5 minutes until cauliflower is cooked to your desired doneness and the cheese mixture is melted. Stir and serve.

CAULIFLOWER SUPREME

Steps:

• Preheat oven to 180* Celsius. Grease a 20cm springform pan with butter (extra) and then coat the sides and bottom of the pan with the breadcrumbs.
• Parboil your cauliflower to crisp-tender. I boil mine whole then cut into florets. You need a medium sized cauliflower approximately or enough florets to loosely fill the springfrom pan.
• In a saucepan, melt the butter and then add the flour (roux mix). Cook on medium heat, stirring often for about 5 mins (should be a golden colour).
• Gradually pour in the milk - keep stirring to rid any lumps for a few minutes more. Stir in the 1/3 cup of GRATED parmesan cheese.
• Lower the heat, cool slightly and then gradually add the beaten egg yolks. Mix well. Note this mixture will be very thick - like a choux pastry mix. Sprinkle in nutmeg (optional).
• Add this mixture to the cauliflower florets to thickly coat and cover them. Set aside.
• In a bowl, whisk up the egg whites with the salt until it looks like a meringue mixture(snowy white peaks stage). FOLD this mixture through the florets mixture. Then gently spoon into your prepared springform pan.Sprinkle the top with 1/2 cup of the SHREDDED parmesan cheese.
• Bake in the oven for about 40mins or until done. The top will be browned. Enjoy. Add additional seasoning/salt to taste if desired.

CAULIFLOWER SUPREME

Steps:

• 1.Preheat oven at 350 F. Separate cauliflower into flowerets. Cook covered in boiling salted water for 12 min., or until tender. 2. Brown mushrooms and chopped onions lightly in ½ cup butter. Blend in flour, adding the milk slowly. Cook, stirring consistently until thick. Stir in 1 tsp salt. 3. Place ½ the cauliflower in 1 and ½ quart casserole dish. Cover with half the cheese and half the mushroom sauce. Repeat layers; sprinkle with paprika. Bake at 350 F for 15 to 20 min. 4. Melt stick of butter and mix croutons into it. Pour this over the casserole; bake for 30 min. more