recipe for cauliflower???

Question

I heard of a recipe that bakes cauliflower with mayo, mustard, cheese........... anyone heard of it?
I need the details: how much of what, and how long it cooks!
Thank You!

Answer 1

I have exactly. Very good, ages old recipe.

BAKED CAULIFLOWER

1 lg. head of cauliflower
3/4 c. mayonnaise
2 tsp. prepared mustard
3/4 c. sliced Velveeta cheese

Remove green leaves from head and place in boiling water for 15 minutes. Drain and cool. Mix mayonnaise with mustard. Spread on top of cauliflower then place cheese on top of that. Bake in 375 degree oven for 10 minutes.

Answer 2

Cheesy Baked Cauliflower
INGREDIENTS
1 head cauliflower
1/4 cup butter, cut into pieces
1 teaspoon mayonnaise
1 teaspoon prepared mustard
1/2 cup grated Parmesan cheese
DIRECTIONS
Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.


Or just cover with Velveeta cheese.

Answer 3

Try this, it's very good

CAULIFLOWER GRATIN :
Clean and boil the cauliflower for about 8 minutes.

On the side, make a sauce like this :
30 grams of flour
30 grams of butter
salt & pepper
a touch of nutmeg
1/2 liter of whole milk

In a pot, melt the butter, add the flour and when golden a little,
add the milk, salt, pepper and nutmeg.
With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.
It takes a little while, but don't stop stiring.
Put a little of the sauce in the an long oven dish to cover the bottom,
then the cauliflower and pour the rest of the sauce all over.
Add the shredded gruyère on top (trust me, this cheese is the best
if you need melted cheese, and you can find it in every supermarkets),
put in the oven until
the cheese is golden, checking on the cauliflower, it can't be too cooked.

You can do the same gratin with :
-Big macaroni (again boil the pasta first, just that when keeping
on cooking in the oven they won't be over cooked, put in oven dish, pour sauce,
gruyère on top, oven at 380°)
-Leeks
-Endives wrapped in ham (boil the endives a little first, then drain water,
in 1/2 slice of ham, put a little of shredded gruyère,
wrap the endives one by one, put in an oven dish, pour the sauce, put gruyère on top, oven.
Kids love gratins.

Answer 4

In low carb diets, the cauliflower is treated like the potatoe! Perhaps you were hearing about a casserole that substituted cauliflower for the potatoe. Here is a thought:

1 head cauliflower, cleaned, green removed and florets separated.
1 cube butter
1/2 cup sour cream
1/2 cup mayonaise
1 tsp mustard
1 tsp salt
1/2 tsp fresh ground pepper
1/2 cup bread crumbs
1 cup sharp cheddar cheese

Cook cauliflower (preferably in chicken broth) until tender. Drain and place in mixing bowl. With hand mixer, blend in half of the butter, sour cream, mayonaise, mustard, salt and pepper. Mixture should still be a little lumpy. Place in baking dish and top with bread crumbs and cheese. Dot with remaining butter. Bake until bubbling and cheese is melted.

Answer 5

Potato Crust (see recipe below)
1 teaspoon salt, divided
2 eggs
1/4 cup milk
Freshly ground black pepper
1/4 teaspoon paprika
3 tablespoons butter
1 cups chopped onions
1 clove garlic, minced
1/4 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley leaves
1 medium cauliflower, broken into small flowerets
1 3/4 cups grated Cheddar cheese
Paprika

Make Potato Crust and bake while you are preparing pie mixture.

In a small bowl, beat together 1/2 teaspoon salt, eggs, milk, pepper, and paprika: set aside.

In a frying pan over medium heat, sauté onions, garlic, and 1/4 to 1/2 teaspoon salt for 5 minutes. Add thyme, basil, parsley and cauliflower; cook, covered, for 10 minutes, stirring occasionally. Remove from heat.

Layer baked potato crust with half of Cheddar cheese, then herbs and cauliflower, then remaining cheese. Pour milk mixture over the top and lightly dust with paprika. Bake 35 to 40 minutes or until set. Remove from oven and serve.

Potato Crust:
2 firmly packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. Bake 35 to 40 minutes or until golden brown (after the first 20 minutes brush the crust with vegetable oil to crispen it). Remove from oven. Reduce oven temperature to 350 degrees.


Roasted Cauliflower





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This method of preparing cauliflower is very simple and extremely delicious. Roasting the cauliflower intensifies the flavor and gives it a nutty taste. If you have never roasted cauliflower, try it now!

Check out Linda's Cauliflower Recipes.


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1 medium head cauliflower (about 2 pounds)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper

Preheat oven to 400°F. Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.

In a large bowl or resealable plastic bag, mix together cauliflower slices, olive oil, salt, and pepper. Spread in a single layer in a non-stick baking dish or rimmed baking sheet. Bake approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and serve warm or at room temperature.

Makes 2 to 4 servings.


Spiced Caramelized Cauliflower






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I adapted this recipe from Food & Wine magazine, November 2002.

Check out Linda's Appetizer Recipes for more great appetizer ideas.


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1 large head cauliflower (about 3 pounds) cut into florets
4 tablespoons. unsalted butter, melted
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
Coarse salt, for sprinkling

Preheat oven to 500°F. In a large bowl, toss the cauliflower with the butter.
In a small bowl, combine the sugar, paprika, salt, pepper, cinnamon, and cumin. Toss the spices with the cauliflower until evenly coated.

Spread cauliflower in a single layer on a baking sheet. Bake 20 minutes, stirring once or twice, until the florets are crisp-tender and caramelized. Mound the florets on a serving platter or bowl and sprinkle with coarse salt. Serve hot or warm.

Makes 12 servings.




Cauliflower Gratin with Gruyere and Hazelnuts





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This recipe is from an article in the Oregonian Fooday on December 6, 2005 by Betty Rosbottom. Betty says, "The gratin was the sleeper hit. If you're expecting overnight guests during the holidays, you might just find this make-ahead dish a tempting addition to your menus."

Check out more of Linda's Cauliflower Recipes



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1 medium head cauliflower (2 1/2 to 2 3/4 pounds)
Salt
1/2 cup crème fraiche (store bought or homemade - see recipe below)
3/4 cup (3 ounces) grated Gruyère cheese, divided
Coarse salt and freshly ground black pepper
3 tablespoons dry, unflavored bread crumbs
3 tablespoons hazelnuts, toasted and coarsely chopped*
2 tablespoons chopped chives or flat leaf parsley for garnish

* To toast hazelnuts, spread on a rimmed baking sheet and bake in a preheated 350-degree oven until browned and fragrant, approximately 6 to 8 minutes. Remove and when cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.
Preheat oven to 375 degrees F. Butter a 2-quart oven-to-table baking dish or gratin pan; set aside.

Cut off and discard base of cauliflower, then cut the head into small, individual florets.

Bring a large pot of water to a boil and salt generously. Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes. Drain florets and pat dry with a clean kitchen towel.

Place cauliflower in prepared dish and toss with crème fraiche and half of the cheese. Season to taste with salt and pepper. Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts. Bake on center rack of oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more. Garnish with chives or parsley.

Serves 5 to 6.


Creme Fraiche
Crème fraiche is available in many supermarkets. If you can't find it, the following recipe works well. It needs to be made at least 6 hours in advance.

1 cup heavy cream
1/3 cup sour cream

Whisk cream and sour cream together in a medium non-reactive bowl. Let stand at room temperature until thickened, 6 hours or longer. Cover and refrigerate. NOTE: Crème fraiche can be stored up to 1 week, covered, in refrigerator.

Makes about 1 1/3 cups.