Cheesy Cauliflower and Broccoli Casserole
Cheesy goodness makes the vegetables go down—especially the sharp cheddar in this cheesy cauliflower and broccoli casserole!
Ingredients:
2 heads of cauliflower, broken into florets
1 head broccoli, broken into florets
3 Tbsp butter, divided
¼ cup einkorn bread crumbs or panko
½ yellow onion, diced
1 clove garlic, minced
2 Tbsp all-purpose flour
½ tsp red pepper flakes (optional)
2 cups milk
2 cups sharp cheddar cheese, shredded
½ cup Parmesan, grated
1 tsp salt
½ tsp pepper
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Cauliflower Casserole
Healthy Casserole.
Baked Cauliflower in White Sauce | Baked Cheese Cauliflower You Would Love ~ The Terrace Kitchen
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[INGREDIENTS]
2 Cups Cauliflower (approx)
1 Tbsp Butter
1 Tbsp Chopped Garlic
1/2 Tbsp All Purpose Flour (Maida)
1/2 Cup Milk
1 Cheese Slice
1/4 Tsp Crushed Black Pepper
1/4 Tsp Chilli Flakes
1/4 Cup to 1/2 Cup Mozzarella Cheese
Extra Virgin Olive Oil (Optional)
Salt as per Taste
[BAKING INSTRUCTIONS]
???? Kadhai/Cooker(No whistle & gasket): Preheat at medium flame for 10 min. Bake at medium flame for 5-7 min.
???? OTG/Convection: Preheat at 180°C for 10 min. Then bake for 5-7 min.
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Creamy Cauliflower Casserole with Cheese ????
Whenever I see a cauliflower, creamy cauliflower casserole with cheese pops in my mind! Of course, with lots of cheese! ????
Here at Valentina's Simply Good Food, you will find family-friendly homemade everyday recipes and delicacies. Check my channel:
For this so simple and amazing dish you will need:
One medium-sized cauliflower or two smaller,
Breadcrumbs,
Vegetable seasoning,
Red paprika,
Pepper to taste,
1-2 eggs (depending on the size of the cauliflower)
About one cup of sour cream (or less if you have smaller cauliflower - however, I'm all about lots of dressing!)
At least 5oz of hard cheese ????
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Preparation:
Remove all the leaves from the plant and divide it in flowers (sure, don't forget to wash them), then put them, head down in boiling, seasoned water and cook for about 10 min. They are done once you can pierce through the stem with a fork.
Sprinkle breadcrumbs, in a thin layer on the bottom of a casserole dish.
Take out the cauliflowers and put them on the bread crumbs. The breadcrumbs will soak up the excess liquid.
For the dressing combine the sour cream, vegetable seasoning, pepper (if you like it) and egg(s). Mix well.
Evenly spread the dressing on top of cauliflowers. Be sure to coat everything.
Shred the cheese on top, cover it well, this is the exciting part of the dish.
Sprinkle some breadcrumbs on the top for crusty texture and finally sprinkle some red paprika for beautiful color.
Bake at 392F for about 25 min, until golden.
Try my Breaded Roasted Peppers Stuffed with Cheese:
Quick Stuffed Meat Pie:
Red Lentils with Chicken Breast:
A shoutout to channel Fleischlos & Lecker!
Check out this channel and how they made this recipe - similar to my:
A similar recipe that I warmly recommend, from Ellen's Homemade Delights:
Southern Broccoli and Cheese Casserole:
*New video every week! *
#ValentinasSimplyMeals
Recipe of the Day: Loaded Cauliflower Casserole | Food Network
Get all the flavors of a stuffed spud in this casserole with less carbs.
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Loaded Cauliflower Casserole
Recipe courtesy of Food Network Kitchen
Total: 45 min
Active: 15 min
Yield: 6 to 8 servings
Level: Easy
Ingredients
6 slices bacon, cut 1/2-inch thick
2 medium heads cauliflower, cut into bite-size florets (3 to 4 pounds total)
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
4 scallions, white and light green parts only, thinly sliced
2/3 cup sour cream
Directions
Preheat oven to 425 degrees F.
Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
Put the cauliflower florets in a 3-quart casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 3/4 teaspoon salt and 1/2 teaspoon pepper. Roast until the florets are soft and begin to brown, about 30 minutes.
Meanwhile, mix together the cream cheese and 1 cup of the Cheddar in a medium bowl until well combined. Dollop over the cauliflower, then sprinkle with the remaining 1 cup Cheddar and bake until the cauliflower is tender when poked with a knife and the Cheddar is melted and bubbly, 5 to 7 minutes more.
Dollop the sour cream evenly over the casserole and sprinkle with the scallions and reserved bacon pieces.
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Recipe of the Day: Loaded Cauliflower Casserole | Food Network
Ina's Make-Ahead Cauliflower Gratin How-To | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cauliflower Gratin
Recipe courtesy of Ina Garten
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
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
Directions
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.
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Ina's Make-Ahead Cauliflower Gratin How-To | Barefoot Contessa | Food Network