Two Simple Cauliflower Recipes
Hearty Ginger Cauliflower and Cauliflower Cheese Casseroles
Sep 13, 2009
These two simple cauliflower casseroles make hearty meals. Both start out the same and end up quite different. Of the two, Ginger Cauliflower is lighter, and not overwhelming in summer when cauliflower is in season. However, since the vegetable is typically available year-round, Cauliflower Cheese is a perfect choice for a cold winter's night.
Both recipes serve two to four people depending on their robustness of appetite and whether it is served with other foods.
Ginger Cauliflower
Ingredients:
- 1 cauliflower
- Salt
- Pepper
- Ground ginger
- Paprika
- 1 can condensed cream of mushroom soup
Instructions:
- Coarsely chop up the cauliflower, separating out the florets.
- Place cauliflower in pan and cover with water, leaving at least one inch between top of water and top of pan. Salt the water.
- Turn on heat to bring cauliflower to boil. Set a timer for 10 minutes.
- After 10 minutes, turn the oven to 350°F (180°C or gas mark 4). Set a timer for 10 more minutes.
- Drain the cauliflower.
- Place cauliflower in a 9" oven-proof glass loaf dish.
- Add salt, pepper, ground ginger and paprika to taste.
- Cover in condensed soup.
- Add 1/2 can water; stir. (For a thicker dish, use 1/3 can or no water at all.)
- Cover and bake for 30 minutes.
- Serve with crusty bread.
Notes:
Ginger Cauliflower is a concept recipe that can be modified with any quantity of warm spices. For example, the cook can choose chili powder instead of paprika, and could use nutmeg or ground cloves. In the recipe, between 1/2 teaspoon and 1 tablespoon of spices should be used, based on personal preference. Cream of chicken soup can be substituted for cream of mushroom.
Cauliflower Cheese
Ingredients:
- 1 cauliflower
- Salt
- 1 cup (250ml) milk
- 1/4 cup (50g) butter
- 1/2 teaspoon dried mustard
- 2 cups (200g) mild cheddar cheese, shredded (grated)
Instructions:
- Coarsely chop up the cauliflower, separating out the florets.
- Place cauliflower in pan and cover with water, leaving at least one inch between top of water and top of pan. Salt.
- Turn on heat to bring cauliflower to boil. Set a timer for 10 minutes.
- After 10 minutes, turn the oven to 350°F (180°C or gas mark 4). Set a timer for 10 more minutes.
- In a bowl, mix together milk, butter, nutmet and 3/4 of the cheese into a smooth sauce.
- Drain the cauliflower.
- Place cauliflower in 9" ovenproof glass loaf pan.
- Pour sauce over top
- Bake for 20 minutes.
- Top with the remaining cheese; bake until extra cheese has melted (5-10 minutes).
- Serve with salad and fresh, crusty bread.
Notes:
Many cauliflower cheese recipes call for sharp cheddar. The mild cheese allows the flavor of the vegetable to be tasted without being overwhelmed.
 |
