Best Creamed Cauliflower Recipes

CREAMED CAULIFLOWER

Steps:

• Put cauliflower into a large saucepan over medium-high heat. Cover with water and bring to boiling. Cook cauliflower until just tender, about 10 minutes. Do not overcook or the final product will be mushy. Drain water. Add milk, butter, salt, and pepper to the saucepan with the cauliflower. Bring to a gentle boil over medium heat, stirring often to prevent milk from scalding, about 5 minutes.
• Mix cornstarch and water in a small bowl until cornstarch has dissolved. Add to boiling milk-cauliflower mixture. Simmer until sauce starts to thicken, about 5 minutes.

CREAMED CAULIFLOWER

Steps:

• Place cauliflower in a saucepan; add 1 in of water and 1 teaspoon salt. Bring to a boil. Reduce heat. Cover and simmer for 6-7 minutes or until crisp-tender; drain. , Grease the bottom and sides of a 2-qt. baking dish; sprinkle with 2 tablespoons bread crumbs. Add cauliflower. Pour cream over top. Dot with butter; sprinkle with remaining salt and bread crumbs., Bake, uncovered, at 350° for 25-30 minutes or until cauliflower is tender. Garnish with parsley if desired.

CREAMED BAKED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Mix in flour and bring to a boil. Add pepper and salt as mixture starts to thicken. Slowly add milk and stir; return to a boil and remove from heat.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 3 to 6 minutes.
• Transfer cauliflower to an ungreased baking dish. Pour sauce over cauliflower. Sprinkle bread crumbs on top and lay butter slices over bread crumbs.
• Bake, uncovered, in the preheated oven until golden brown on top and heated through, about 30 minutes.

"CREAMED" CABBAGE AND CAULIFLOWER

Steps:

• Melt butter in large nonstick skillet over medium-low heat. Add cabbage and cauliflower and stir until cabbage wilts, about 3 minutes. Stir in potato. Increase heat to medium. Add milk and simmer until vegetables are tender and milk is reduced to sauce consistency and coats vegetables, stirring occasionally, about 10 minutes. Season to taste with mace, salt and pepper and serve.

EASY CREAMED CAULIFLOWER

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Cook and stir cream of chicken soup, mayonnaise, and lemon juice in a skillet over medium-high heat until heated through, about 10 minutes. Place cauliflower on a large plate and pour sauce over before serving.

CREAMED BROCCOLI AND CAULIFLOWER

Steps:

• Place the first three ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until vegetables are crisp-tender. Drain and keep warm. In another small saucepan, melt butter. Stir in flour. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add American and Parmesan cheeses; cook and stir until cheeses are melted. Pour over vegetables and serve with additional Parmesan cheese if desired.

HONEY-ROASTED DUCK WITH CREAMED CAULIFLOWER

Steps:

• Heat oven to 220C/fan 200C/gas 7. Dry the duck with kitchen paper and liberally season all over with coarse salt. Put the thyme and bay leaves inside the cavity, then place the duck on a rack over a roasting tray.
• Cook for 10 mins or until the skin begins to turn golden, then reduce the heat to 180C/fan 160C/ gas 4. Cook for a further 45 mins, basting the bird with honey every 5 mins or so for the final 20 mins of cooking. Your bird will now be roasted to medium - cook 10 mins more, if you like your duck well done. Set aside to rest, uncovered, for 10 mins.
• Meanwhile, make the creamed cauliflower. In a pan, cook the caulifl ower and shallots in the butter over a low heat for 20 mins until softened and any liquid has evaporated. Spoon into a liquidiser with the cream and whizz to a purée. Season and keep warm.
• For the garlic crisps, thinly slice the garlic cloves using a really sharp knife or a mandolin. Place the slices in a pan along with the milk and slowly bring to the boil.
• Remove from the heat and strain the garlic slices, discarding the milk (or save it for mashed potato). Leave the garlic to drain on kitchen paper. Cover the bottom of a frying pan with the oil and heat. Fry the slices, a couple at a time, until golden and crisp, then remove with a slotted spoon.
• To serve, carve the duck and serve alongside the creamed caulifl ower and sprigs of watercress, sprinkled with the crisp garlic slices.

CREAMED CAULIFLOWER AND CHUNKY POTATO SOUP

Steps:

• Place potatoes, onion, and garlic in pot with just enough water to cover them.
• Cook until water is mostly gone and potatoes are tender (may need to add water).
• Blend remaining ingredients in a food processor until cauliflower is pureed.
• Combine all ingredients and cook until desired consistency is reached.
• For young children, you can blend this soup with oatmeal to thicken it and still have a great-tasting dish.

QUICK CREAMED CAULIFLOWER

Steps:

• Combine cauliflower and chicken broth in saucepan.
• Simmer covered 10 to 12 minutes or until cauliflower is tender.
• Combine milk and flour; mix well.
• Stir into saucepan; cook and stir until sauce simmers and bubbles.
• Sprinkle with salt and pepper to taste before serving.

CREAMED CABBAGE, CARROT AND CAULIFLOWER RECIPE

Steps:

• In a large skillet, melt butter over medium heat. Sauté cabbage, cauliflower and carrot until cabbage is wilted, about 3 minutes. Add cream and bring to a boil. Reduce heat, and simmer, stirring occasionally, until vegetables are crisp-tender and sauce is thickened, about 10 minutes. Season with salt, pepper, and nutmeg. This recipe yields 6 servings. Carbohydrates: 5.5 grams Net Carbs: 3 grams Fiber: 2.5 grams Protein: 2 grams Fat: 12.5 grams Calories: 136

CREAMED CAULIFLOWER

Steps:

• While bringing a large pot of water to a boil, cut up cauliflower into florets.
• Add to boiled water and bring back to a boil then reduce heat to medium and simmer for 15 minutes or tender.
• Drain.
• Place all ingredients in a food processor , cover and process until smooth and well blended.

CREAMED CAULIFLOWER WITH HERBED CRUMB TOPPING.

Steps:

• Preheat over to 400 degrees Place potato bread cubes into food processor and process until fine breadcrumbs. Cook cauliflower in boiling water 15 minutes until tender, drain. Melt 1 Tbsp butter in large nonstick skillet over medium heat. Add 3 garlic cloves, cook about 7 minutes or until tender, stirring frequently. Lightly spoon flour into measuring cup, level with a knife. Combine flour and milk, stirring with a whisk, add to pan. Bring to a simmer, cook 2 minutes or until thick, stirring constantly. Stir in 3/4 Tsp salt, cheese and pepper. Remove from heat, stir in cauliflower. Spoon cauliflower mixture into a 13 x 9 inch baking dish coated with cooking spray. Melt remaining 1 Tbsp butter in a small skillet over medium heat. Add remaining 3 garlic cloves, cook 30 seconds or until lightly brown, sitting constantly. Remove from heat. combine breadcrumbs, remaining 1/4 Tsp salt, thyme. Drizzle with garlic butter mixture, toss to combine. Sprinkle breadcrumbs mixture evenly over cauliflower mixture. Bake at 400 degrees for 30 minutes or until buddy and browned.