Best Cauliflower Supreme Recipes

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CAULIFLOWER CORN SUPREME



Cauliflower Corn Supreme image

My great-aunt gave me the original recipe to be used as a side dish, but I changed it to work as a vegetarian main dish. We enjoy it often with salad and bread.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 cups thinly sliced fresh cauliflower
1 small sweet onion, chopped
1-1/2 cups fresh corn
1 small sweet red pepper, chopped
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
2 tablespoons butter
3/4 cup whole milk
1/4 cup white wine or apple juice
1 cup shredded mozzarella or Swiss cheese

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.

Nutrition Facts : Calories 165 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 502mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.

BROCCOLI & CAULIFLOWER SUPREME



Broccoli & Cauliflower Supreme image

Broccoli and cauliflower are made extra special and extra tasty with an easy, creamy sauce.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup KRAFT Peppercorn Ranch Dressing
1 Tbsp. GREY POUPON Savory Honey Mustard
6 cups small broccoli florets, steamed
3 cups small cauliflower florets, steamed
1/2 cup crushed round buttery crackers

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.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g

CAULIFLOWER SUPREME



Cauliflower Supreme image

My mother-in-law makes this for Thanksgiving every year. Our family can't get enough of it. You can use frozen cauliflower instead of fresh, but it is not quite as good.

Provided by ASHERHEAD

Categories     Side Dish     Vegetables     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 8

1 head cauliflower, broken into small florets
½ cup butter
½ pound fresh mushrooms, sliced
½ cup green onions, sliced
⅓ cup blanched slivered almonds
2 teaspoons chicken bouillon
1 ½ tablespoons cornstarch
1 cup water

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.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 10 g, Cholesterol 40.7 mg, Fat 18.6 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 10 g, Sodium 152.6 mg, Sugar 3.4 g

CAULIFLOWER SUPREME



Cauliflower Supreme image

The humble cauliflower is transformed! I would describe this dish as souffle meets au gratin.It is a delicious vegetable dish, passed down from the generations in my Czech family. Thanks to my mother for this recipe. Ingredients are approximate as my mother and grandmother don't really measure their ingredients (but I have done my best). Feeds 4-6 generously but can be cut into smaller serves. This is just a humble old Czech family recipe and the beauty lies in the simplistic taste of this dish. Something "different" with cauliflower, which can be a bland vegetable. Please try and I hope you enjoy this dish.

Provided by Ivana

Categories     Cauliflower

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

800 g of parboiled cauliflower florets
125 g plain flour
5 tablespoons butter
3 eggs, separated
1/3 cup grated parmesan cheese
1/2 cup shredded parmesan cheese
700 ml milk
1 pinch salt
sprinkling nutmeg (optional)
2 tablespoons dry breadcrumbs (approximately)

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



Cauliflower Supreme image

This is a delicious cauliflower casserole with a creamy mustard sauce topped with Parmesan cheese and buttered bread crumbs. Yummy!

Provided by Marie

Categories     Cauliflower

Time 46m

Yield 6 serving(s)

Number Of Ingredients 8

1 large cauliflower, in florets
6 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups milk
2 tablespoons prepared mustard
1/2 cup soft breadcrumbs
1/4 cup grated parmesan cheese

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 SUPREME



CAULIFLOWER SUPREME image

Number Of Ingredients 12

1 head cauliflower
6 slices Velveeta cheese
1 tsp paprika
1 stick butter
2 cups croutons
MUSHROOM SAUCE
1 tsp salt
1 or 2 sliced mushrooms
1 bunch green onions, chopped
1/3 cup butter
¼ cup flour
2 cups milk

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

CAULIFLOWER SUPREME



Cauliflower Supreme image

Here's a good way to enjoy cauliflower.

Provided by J. White Harris

Categories     Vegetables

Time 50m

Number Of Ingredients 11

1 medium cauliflower
2/3 c sliced celery
1 c sour cream
2 Tbsp mayonnaise
2 Tbsp chopped parsley
1/2 tsp salt
1/2 tsp dried thyme leaves
3/4 c shredded cheddar cheese
1/2 c dry white wine or chicken broth
2 Tbsp parmesan cheese
paprika

Steps:

  • 1. Cut cauliflower into florets. Cook about 6 minutes in boiling water (salted) until just tender; drain.
  • 2. Combine with celery. Put into 1-1/2 quart buttered casserole.
  • 3. Combine sour cream, mayonnaise, parsley, salt, thyme, cheese and wine. Stir to blend. Spoon over cauliflower and celery. Sprinkle with Parmesan cheese and paprika.
  • 4. Bake, uncovered, at 350 degrees for about 25 minutes or until top is golden.

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