GRANDMA'S CAULIFLOWER
This is a dish that sounds odd but has long been one of my faveorites. The grandma in question is my great grandmother who apparently came up with the recipe (and published in just about every church cookbook I have found) but my memories are of my nana making it for me every time I was at her place for an evening meal. I have tried this with low fat mayo and with splenda and it works just fine for me that way but I am going to give the original recipe.
Provided by Sarah_Jayne
Categories Cauliflower
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut up cauliflower and cook until it is tender but still has a bite. Then drain very well and set aside.
- Fry bacon until crisp but not burnt, crumble and put into heated pan.
- Add sugar and mayonnaise and stir until the mixture turns smooth and nearly translucent.
- Add cauliflower to pan and gently mix until cauliflower is coated in mixture.
- Serve hot.
Nutrition Facts : Calories 114.4, Fat 6.5, SaturatedFat 1.9, Cholesterol 8.7, Sodium 163.7, Carbohydrate 11.7, Fiber 3.6, Sugar 6.8, Protein 4.2
EASIEST CHEESIEST CAULIFLOWER
This is the easiest recipe imaginable. It may be one of the reasons that Velveeta was invented. It's also low carb and delicious. What else do you need? I've never seen this serve more than four people, two in my household.
Provided by Vina7737
Categories Cauliflower
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Wash the cauliflower and break into florets.
- Steam until still crisp, but just starting to soften.
- Drain well (let sit in colander for 5 mins.) and place in an ovenproof dish.
- Pour the cream into the bottom of the dish.
- Place enough cheese slices to completely cover on top of the cauliflower.
- Place in the oven, uncovered with whatever else you are making (or at 350-400 degrees) and bake for 15 minutes, stirring every five minutes.
- If the resulting sauce seems too thick, add an extra splash of cream, if too runny, let sit a few minutes.
ROASTED CAULIFLOWER WITH PARMESAN AND PANCETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes.
- In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside.
- In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs.
- Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.
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