Sun Dried Tomato Cauliflower Cheese Recipes

SUN-DRIED TOMATO CAULIFLOWER CHEESE

Sun-Dried Tomato Cauliflower Cheese image

This recipe really gives cauliflower a punch with sun-dried tomatoes and Old Cheddar cheese, a real celebration of the cauliflower!!

Provided by Chef mariajane

Categories Cauliflower

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cauliflower, cut into florets (about 6 cups)
1 tablespoon butter
2 garlic cloves, minced
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup sun-dried tomato, thinly sliced
1/2 teaspoon sweet paprika (or 1/8 tsp. smoked paprika)
1/4 teaspoon pepper
3/4 cup old cheddar cheese or 3/4 cup friulano cheese, shredded, divided

Steps:

In a large pot of boiling water, boil cauliflower for about 7 minutes or until just tender. Drain well; set aside.
Meanwhile, in a small saucepan, melt butter over medium heat. Sauté garlic for 1 minute until fragrant. Whisk flour into milk; gradually pour into pan whisking constantly. Stir in sun-dried tomatoes, paprika, and pepper and cook, stirring for about 3 minutes or until bubbling and thickened. Remove from heat and stir in half the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
COOKING TIP: To save time you can purchase pre-cut cauliflower and in a pinch use thawed frozen cauliflower and just boil for 1-2 minutes or until hot. Be sure to drain the cauliflower very well to prevent watering down the cheese sauce.
FOR THE ADVENTUROUS: Make this a crumb-topped gratin: Spread cauliflower mixture in a shallow 8-cup baking dish. Combine 1 cup fresh whole wheat bread crumbs, 1/2 cup additional shredded cheese, 1 tablespoons melted butter, 1 Tbsp chopped fresh basil, and pepper to taste; sprinkle over cauliflower. Bake in 400F oven for 15 minutes or until lightly browned.

Nutrition Facts : Calories 249.7, Fat 15, SaturatedFat 9.2, Cholesterol 46.4, Sodium 339.3, Carbohydrate 18.1, Fiber 3.6, Sugar 4.3, Protein 13.1

ROASTED CAULIFLOWER WITH SUN-DRIED TOMATOES & CAPERS

Roasted Cauliflower With Sun-Dried Tomatoes & Capers image

This recipe is for people who thinks they don't like cauliflower & people who LOVE it. This recipe comes from the same paper that I got the recipe for "Brussel Sprouts Love Them or Leave Them" #110372. I hope that people who thinks they don't like cauliflower will enjoy this recipe.

Provided by Barb G.

Categories Cauliflower

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cauliflower, cut into flowerets
1 -2 tablespoon olive oil
3 garlic cloves, chopped finely
1 lemon, juice and zest of
1 teaspoon red pepper flakes
3 sprigs fresh thyme
1/2 cup olive oil
2 -3 tablespoons sun-dried tomatoes, chopped
2 -3 tablespoons kalamata olives, chopped
2 tablespoons capers

Steps:

Preheat oven to 400 degrees.
Toss the cauliflower pieces in a tablespoon or 2 of olive oil and place on baking sheet (lined with release foil works great for easy cleanup);Roast for about 20 minutes until brown and crispy on the edges.
While the cauliflower is baking, place the garlic, lemon zest, lemon juice, red pepper, and thyme in a sauce pan with the 1/2 cup olive oil; heat over medium low heat for 20 minutes.
When the cauliflower is done, place in a bowl and pour oil mixture over cauliflower; add the sun dried tomatoes and capers and stir all together to combine; Serve hot or at room temperature.

Nutrition Facts : Calories 322.3, Fat 31.1, SaturatedFat 4.3, Sodium 243.1, Carbohydrate 11, Fiber 4.3, Sugar 4.4, Protein 3.5

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