• By FitForsyth
  • Posted Thursday, November 10, 2016

Calling Cauliflower lovers!

Cauliflower recipes are all the rage right now, check out a few of our favorite recipes!

Loaded Cauliflower

Ingredients:

  • 1 pound cauliflower, florets, steamed
  • 4 ounces sour cream
  • 1 cup grated cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 2 tablespoons snipped chives
  • 3 tablespoons butter
  • ¼ teaspoon garlic powder
  • salt and pepper to taste

Directions:

  1. Cut the cauliflower into small bite size pieces and steam them. (See below for directions on how to steam cauliflower)
  2. Add the cauliflower to a food processor and process until fluffy. Add the butter and sour cream and process until it resembles the consistency of mashes potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
  3. Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.

Crockpot Cauliflower & Cheese

Ingredients:

  • 1 head cauliflower, florets
  • 1 can condensed cheddar soup
  • 1 (5 ounce) can evaporated milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • ¼ cup finely diced onion
  • 2 cups shredded cheddar

Directions:

  1. Grease the inside of a 3 to 4-quart crock pot.
  2. Place cauliflower florets in crock pot.
  3. In a medium saucepan, combine remaining ingredients (condensed cheddar soup, evaporated milk, salt, pepper, paprika, onion, and shredded cheddar). Heat over medium heat, stirring constantly, until cheese is melted.
  4. Pour sauce over cauliflower.
  5. Cover crockpot and cook on low for 3 to 3½ hours, depending on how tender you want the cauliflower.

Buffalo Cauliflower Bites

Ingredients:

  • 1 large head of cauliflower, florets
  • ½ cup flour
  • ½ cup buffalo hot sauce
  • 1 tbsp Earth Balance butter, melted
  • ½ cup water
  • Sea salt and garlic powder, to taste

Instructions:

  1. Preheat oven to 425 degrees.
  2. Cut the cauliflower head into bite sized pieces.
  3. Mix flour, sea salt, garlic powder and water together in a large bowl.
  4. Toss cauliflower in the mix, making sure all chunks are coated.
  5. Place cauliflower on a baking sheet and roast in the oven for 15-20 minutes.
  6. In a separate bowl, melt the butter, then stir together with buffalo hot sauce.
  7. Remove cauliflower from oven and coat all pieces in buffalo hot sauce.
  8. Place cauliflower back in the oven and roast for an additional 20-25 minutes.
  9. Serve with a side of bleu cheese or ranch dressing.

Parmesan Cauliflower Tots

Ingredients:

  • 2 cups cauliflower, steamed and shredded
  • 8 Tbsps. shredded Parmesan
  • 1 Tbsp. butter
  • 1 large egg
  • 1/4 tsp. onion powder
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 425 °F.
  2. Combine all ingredients in a bowl, and mix well.
  3. Using a tablespoon, measure out little tots from the mixture. Arrange them on a cookie sheet.
  4. Refrigerate tots tor 10 minutes to allow to firm up.
  5. Bake in oven for 18 minutes, or until golden and crispy.
  6. Serve warm, and enjoy!

How to steam cauliflower:

Classic Method, In a Steamer Basket:

Bring about an inch of water to a boil in the bottom of a pot into which your steamer basket or insert fits (you can also use a metal colander). Put your washed cauliflower florets in the steamer basket, set over the boiling water, cover, and steam until tender to the bite. About 3 for crisp-tender and up to to 8 minutes for fully tender florets.

In a Pan:

Bring about 1/4 inch of water to a boil in a frying pan. Add about 1/2 teaspoon fine sea salt and your washed cauliflower florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets).

In the Mircrowave:

Put your freshly washed cauliflower florets in a large bowl (do not try them). A small pool of water should form in the bottom of the bowl quite quickly. If a small pool of water does not form at the bottom of the bowl, add a tablespoon of water. Cover the bowl with a microwave-safe lid or plate, cook on high power for 1 minute. Test for tenderness and repeat at 15-second intervals until the cauliflower is steamed to your liking.