- 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!
- 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
- Cut the cauliflower into small bite size pieces and steam them. (See below for directions on how to steam cauliflower)
- 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.
- 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
- 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
- Grease the inside of a 3 to 4-quart crock pot.
- Place cauliflower florets in crock pot.
- 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.
- Pour sauce over cauliflower.
- Cover crockpot and cook on low for 3 to 3½ hours, depending on how tender you want the cauliflower.
Buffalo Cauliflower Bites
- 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
- Preheat oven to 425 degrees.
- Cut the cauliflower head into bite sized pieces.
- Mix flour, sea salt, garlic powder and water together in a large bowl.
- Toss cauliflower in the mix, making sure all chunks are coated.
- Place cauliflower on a baking sheet and roast in the oven for 15-20 minutes.
- In a separate bowl, melt the butter, then stir together with buffalo hot sauce.
- Remove cauliflower from oven and coat all pieces in buffalo hot sauce.
- Place cauliflower back in the oven and roast for an additional 20-25 minutes.
- Serve with a side of bleu cheese or ranch dressing.
Parmesan Cauliflower Tots
- 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
- Preheat oven to 425 °F.
- Combine all ingredients in a bowl, and mix well.
- Using a tablespoon, measure out little tots from the mixture. Arrange them on a cookie sheet.
- Refrigerate tots tor 10 minutes to allow to firm up.
- Bake in oven for 18 minutes, or until golden and crispy.
- 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.