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Cauliflower in cheese sauce
- 500g cauliflower
- 500ml milk
- 1 bay leaf
- 1/2 onion
- 1 garlic clove
- 40g butter
- 40g plain flour
- 1 cup tasty cheese, (or a combination of parmesan and tasty)
- Step 1Preheat oven to 180C.
- Step 2Steam cauliflower until just tender.
- Step 3Infuse milk with bay leaf, onion and garlic. Bring to boil then turn off and leave to stand for about 15 minutes (the longer it stands the more flavoursome).
- Step 4Melt butter in a saucepan then add flour. Stir over heat for a couple of minutes. Strain milk mixture into a bowl.
- Step 5Pour milk into butter and flour mix and whisk until combined and thickened slightly. Add cheese. Put cauliflower into a baking dish and pour the sauce over the top.
- Step 6Sprinkle with more cheese and bake in an oven until the top is golden brown.
Cauliflower 'n' cheese
- 1 cauliflower
- 1/3 cup (80ml) olive oil
- 4 slices sourdough bread, torn into small pieces
- 2 garlic cloves, roughly chopped
- 2 anchovies in oil, drained, chopped
- 1 lemon, finely grated zest
- 1/2 bunch curly parsley, roughly chopped
- 1/3 cup (55g) golden raisins
- 1/4 cup (60ml) sherry vinegar
- 1/3 cup (40g) manchego cheese, finely grated
- Step 1Preheat the oven to 180C. Trim the base of the cauliflower, leaving the stalk and smaller leaves intact, so it sits upright. Place, stalk-end down, in a roasting pan and rub 2 tbs olive oil all over the head of the cauliflower. Season, then roast for 1 1/2 hours or until golden and starting to crisp on the edges.
- Step 2Meanwhile, toss the bread and remaining 2 tbs olive oil in a bowl, then arrange in a single layer on a baking paper-lined baking tray. Bake for 20 minutes or until golden and crisp. Transfer to a food processor, then whiz to coarse crumbs. Add the garlic, anchovy, lemon zest and parsley, and pulse until just combined (don’t over-process or mixture will become soggy).
- Step 3Place the raisins and vinegar in a small saucepan over low heat and gently cook for 5 minutes or until the raisins are plump and juicy. Keep warm.
- Step 4To serve, cut the cauliflower into wedges and arrange on a platter. Drizzle over the raisin mixture, then scatter over the parsley crumbs and grated manchego.
Pesto-stuffed cauliflower cheese
- 1.2kg cauliflower
- 25g butter
- 2 tablespoons plain flour
- 2 cups milk
- 1 egg yolk
- 1/2 cup grated cheddar
- 1/4 cup finely grated parmesan
- 2/3 cup fresh breadcrumbs
- 1/4 cup pine nuts
- 1/4 cup fresh basil pesto
- Step 1Preheat oven to 200C/180C fan-forced. Carefully remove and discard centre stalk from cauliflower, leaving cauliflower intact.
- Step 2Place cauliflower on a microwave-safe plate. Add 1 tablespoon water. Cover with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until just tender.
- Step 3Meanwhile, melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 to 2 minutes or until mixture bubbles. Gradually stir in milk. Bring to the boil. Reduce heat to low. Cook, stirring, for 5 minutes or until sauce thickens. Season with salt and pepper. Remove from heat. Stir in egg yolk, cheddar and 2 tablespoons parmesan.
- Step 4Combine breadcrumbs and pine nuts in a large bowl. Reserve 1/4 cup breadcrumb mixture. Add pesto to remaining breadcrumb mixture. Carefully place cauliflower, base-side up, in a 28cm round baking dish. Spoon pesto mixture into cauliflower, gently pressing to compact. Turn cauliflower over.
- Step 5Pour cheese sauce over cauliflower. Sprinkle with reserved breadcrumb mixture and remaining parmesan. Season with salt and pepper. Roast for 40 minutes or until golden. Serve.
Cauliflower four-cheese lasagne
- 1 large cauliflower, trimmed, leaves removed
- 8 fresh lasagne sheets
- 2 x 500g jars Heinz Four Cheese Lasagne Bake Sauce
- 3 cups grated tasty cheese
- 1/4 teaspoon ground nutmeg
- Extra virgin olive oil, for brushing
- Chopped fresh flat-leaf parsley, to serve
- Mixed salad leaves, to serve
- Step 1Preheat oven to 200C/180C fan-forced. Grease a 2.5-litre (10-cup-capacity) baking dish
- Step 2Cut two 5mm-thick steaks from centre of cauliflower. Cut remaining cauliflower into small florets. Cook cauliflower steaks in a large saucepan of boiling water for 4 minutes or until almost tender. Using tongs, transfer to a plate lined with paper towel. Cook cauliflower florets in same pan of boiling water for 3 minutes or until almost tender. Drain well.
- Step 3Place 2 lasagne sheets into base of prepared dish, trimming to fit. Top with 1/2 cup of the sauce, spreading to cover. Sprinkle with 1/4 of the cauliflower florets. Sprinkle with 1/2 cup cheese and a pinch of nutmeg. Season with salt and pepper. Repeat process 3 more times. Top with remaining lasagne sheets. Spread with remaining sauce to cover. Sprinkle with remaining cheese and remaining nutmeg. Top with cauliflower steaks. Brush cauliflower steaks with oil.
- Step 4Bake for 40 minutes or until lasagne is golden. Stand for 10 minutes. Sprinkle with parsley. Serve with salad.
Roasted cauliflower and cheese risotto
- 4 cups small cauliflower or broccoli florets
- 1 leek, trimmed, sliced
- 2 celery sticks, chopped
- 1/4 cup fresh herbs (see notes)
- 150g pancetta, chopped
- 80g (1/2 cup) frozen peas
- 100g cheese (see notes)
- 20g (1/4 cup) parmesan, grated
- 2 tablespoons extra virgin olive oil
- 750ml (3 cups) Massel chicken style liquid stock
- 375ml (1 1/2 cups) water
- 2 garlic cloves, chopped
- 275g (1 1/4 cups) arborio rice
- 125ml (1/2 cup) white wine
- Step 1Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place the cauliflower on the prepared tray. Drizzle with 1 tbs of the olive oil, then season. Toss to coat. Bake for 25 minutes or until golden.
- Step 2Meanwhile, bring the stock and water to a simmer in a saucepan over medium-high heat. Reduce the heat to low. Heat the remaining oil in a second saucepan over medium heat. Add the pancetta, leek, celery and garlic, stirring often, for 5 minutes or until soft. Add the rice and cook, stirring, for 1 minute or until lightly toasted. Stir in the wine until absorbed. Add enough of the stock mixture just to cover the rice. Cook, stirring constantly, until absorbed. Continue adding the stock mixture, 1 ladleful at a time, stirring constantly until the stock mixture is absorbed, for 18 minutes, or until the rice is tender.
- Step 3Add the cauliflower, peas and Jarlsburg. Cover and set aside for 3 minutes. Serve sprinkled with parsley and parmesan.
Cauliflower, blue cheese and spinach frittata
- 1 tablespoon olive oil
- 1 leek, washed, halved lengthways, thinly sliced
- 350g cauliflower (about 1/2 small) cut into small pieces
- 2 garlic cloves, crushed
- 100g baby spinach leaves
- 80g mild creamy blue cheese
- 8 eggs
- 1/2 cup (125ml) thin cream
- Salt & freshly ground pepper
- Dressed salad leaves, to serve
- Step 1Preheat oven to 180°C. Grease and line a 20cm base square cake pan with non-stick baking paper.
- Step 2Heat oil in a large non-stick frying pan over medium heat. Add leek, cauliflower and garlic. Cook, stirring often, for 5-6 minutes or until leek is tender. Add spinach and remove from heat. Toss until leaves just wilt.
- Step 3Spread cauliflower mixture over base of lined pan. Crumble over blue cheese. Whisk eggs and cream together. Season with salt and pepper. Pour over blue cheese. Bake for 25-30 minutes or until puffed and golden brown. Set aside for 10 minutes.
- Step 4Cut frittata into serving pieces. Serve warm with salad.