Cauliflower with cream sauce? Recipe?

Question

It must be more to it than just cauliflower with cheese whiz and milk!

Any recipes for this one??

Baruch (hebrew blessings)

Please no pork, shellfish or alcohol in any recipes for me, thanks!

David T

Answer 1

Here a a couple of recipes that my family enjoys. There is a lot more to cauliflower than a sauce. I hope that you enjoy at least one of them.

Cauliflower Sauce with Whole-Wheat Penne courtesy of Rachael Ray
1 pound whole-wheat penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.
While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Baked Cauliflower with Sliced Garlic, Lemon and Olive Oil
4 tablespoons olive oil
8 cloves garlic, peeled
1 head cauliflower, broken into pieces
Salt and freshly ground black pepper
2 lemons
Preheat oven to 400 degrees F.
In a large skillet, heat the oil and add the garlic and cauliflower. Sprinkle generously with salt and pepper. Squeeze juice of the lemons into the skillet and place lemon halves in skillet. Place into the oven for 25 minutes, or until lightly browned.

Cauliflower Gratin
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Answer 2

Penne with Cauliflower and Creamy Tomato Sauce

* make ahead MAKE-AHEAD

ACTIVE TIME: 45 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 12
ingredients

* One 2 1/2-pound head of cauliflower, cut into 1-inch florets
* 2 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper

* 2 pounds penne
* One 28-ounce can crushed tomatoes
* 2 1/2 cups heavy cream
* 2 garlic cloves, minced
* 2 teaspoons chopped thyme
* 1 teaspoon crushed red pepper
* 2 1/2 cups shredded Italian Fontina cheese (14 ounces)
* 3/4 cup plus 2 tablespoons freshly grated Parmesan cheese
* 1/4 cup chopped flat-leaf parsley


directions

1. Preheat the oven to 450°. On a large rimmed baking sheet, toss the cauliflower with the olive oil and season with salt and pepper. Roast for 40 minutes, or until tender and browned; let cool.

3. Butter 2 large shallow baking dishes. In a large pot of boiling salted water, cook the penne just until al dente; drain. Return the penne to the pot. Stir in the cauliflower, tomatoes, cream, garlic, thyme, crushed red pepper, 2 cups of the Fontina cheese and 3/4 cup of the Parmesan; season with salt and pepper. Transfer the pasta to the prepared baking dishes and sprinkle with the remaining 1/2 cup of Fontina and 2 tablespoons of Parmesan. Bake for 15 minutes, or until bubbling and lightly browned. Sprinkle the pasta with the parsley and chopped bacon and serve.

MAKE AHEAD The pasta can be assembled and refrigerated overnight. Bring to room temperature before baking.

Answer 3

Do what you do the the veggie, but the best cheezy sauce that I know is put a little butter in a sauce pan, add equal flour (making a roux here) after that add milk (you are to white sauce now) add fav cheese, I prefer a little cheddar, a little mozerella and a tiny bit of parmesan... any more questions let me know...

Answer 4

carrie_pe... gave the best one I've had. This is the recipe that I make for my family all the time. Very good! Quick & easy too.