Best Cauliflower And Shells With White Cheddar Dill Sauce Recipes

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CRUSTY BAKED SHELLS & CAULIFLOWER



Crusty Baked Shells & Cauliflower image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
3/4 pound medium shells
Good olive oil
2 1/2 pounds cauliflower, cut into small florets (1 large head)
3 tablespoons roughly chopped fresh sage leaves
2 tablespoons capers, drained
1 tablespoon minced garlic (3 cloves)
1/2 teaspoon grated lemon zest
1/4 teaspoon crushed red pepper flakes
2 cups freshly grated Italian Fontina Val d'Aosta cheese, lightly packed (10 ounces with rind)
1 cup (8 ounces) fresh ricotta
1/2 cup panko (Japanese bread flakes)
6 tablespoons freshly grated Italian Pecorino cheese
2 tablespoons minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees.
  • Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
  • Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
  • Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.

CAULIFLOWER AND SHELLS WITH WHITE CHEDDAR DILL SAUCE



Cauliflower and Shells With White Cheddar Dill Sauce image

There is an amazing website here in Richmond, VA called Black Sheep (MUST GO IF YOU'RE LOCAL!). They currently have seasonal side dish that inspired this copy-cat recipe for my family's Christmas dinner - with no baking necessary. I have pretty exotic taste buds, but my two brothers and father have a diet that consist of tacos, hot wings, pizza, burgers and steak - NO VEGGIES. This is a gourmet and delicious way to sneak them into a meal that usually consists only of meat and potatoes ...

Provided by likethebird

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 sweet white onion, diced
1 tablespoon olive oil (or vegetable oil)
1/4 cup butter (cut into smaller pieces)
3 tablespoons flour
1/4 tablespoon salt
1/8 tablespoon pepper
2 tablespoons fresh dill, chopped
2 cups 1% low-fat milk (can use other types of milk, this is just what I used)
2 tablespoons half-and-half
16 ounces sharp white cheddar cheese, shredded (or grated)
6 slices white American cheese, chopped into small pieces
2 tablespoons parmesan cheese, grated
1 head cauliflower, broken into florets
12 ounces pasta (medium sized pasta shells recommended - 3/4 of the box)

Steps:

  • Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside.
  • Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl.
  • In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes).
  • Add pieces of butter and stir until melted.
  • Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky").
  • Add milk and half and half to the sauce pan; bring sauce to a boil.
  • Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes).
  • Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine.
  • Pour cheese sauce over pasta and cauliflower and toss to coat.
  • Enjoy :).

TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN



Traditional English Cheddar Cauliflower Cheese - Gratin image

When I was growing up, we NEVER called this dish a "Gratin" - it was always Cauliflower cheese and was invariably our main meal and NOT an accompaniment! My mother had to be very clever and thrifty in what she bought & cooked, and in the absence of meat on the table, she used cheese as the protein! This dish has become very "fashionable" again is served in many guises, Cauliflower Noisette, Cauliflower Gratin, Cheese and Cauliflower Bake...but to me, it will always be just Cauliflower Cheese, and it remains one of my favourite meals! I do serve it as an accompaniment now, but you have to be very careful what you serve it with, as it is very cheesy and rich. Alternatively, just have it as a main meal and serve some homemade bread and butter with it and maybe some salad or steamed spring greens! By the way, if you make a large batch, it freezes very well - either in small plastic containers or in zip lock bags; defrost and microwave to re-heat OR reheat over a Bain Marie. Try wherever possible to use English Mustard AND a good mature Cheddar cheese in the sauce, it DOES make a huge difference to the taste, and other types of mustards & cheeses do not work as well.

Provided by French Tart

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 large cauliflower
300 ml milk
220 g Mature cheddar cheese, finely grated
3 tablespoons plain flour
50 g butter
25 g fresh breadcrumbs (optional)
1/2 teaspoon dried English mustard (Colman's)
nutmeg
salt and black pepper

Steps:

  • *If oven baking, pre-heat oven to 225C or 450°F.
  • Trim the cauliflower & break into small florets.
  • Boil in salted water for 10-15 minutes or until just tender.
  • Drain in a colander and then place in a buttered ovenproof baking dish.
  • Add the milk, flour and butter to a saucepan.
  • Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
  • Allow to simmer for a further 2 minutes.
  • Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
  • Cook for further minute stirring well.
  • Pour the sauce over the cauliflower.
  • Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
  • Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
  • Serve immediately.

Nutrition Facts : Calories 210.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 37, Sodium 187.7, Carbohydrate 18.2, Fiber 4.4, Sugar 4, Protein 7.2

CAULIFLOWER AND WHITE CHEDDAR SOUP WITH DILL



Cauliflower and White Cheddar Soup With Dill image

Make and share this Cauliflower and White Cheddar Soup With Dill recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
2 1/2 cups chicken stock (or vegetable)
1/2 cup milk
1 small potato (cubed)
1 head cauliflower (separated into florets)
4 ounces white cheddar cheese (grated)
2 tablespoons dill (chopped)
salt and pepper

Steps:

  • Heat the oil in a large sauce pan.
  • Add the onions and saute until tender, about 5 minutes.
  • Add the garlic and saute until fragrant, about 1 minute.
  • Add the chicken stock, milk, potato and cauliflower and bring to a boil.
  • Cover and simmer until the cauliflower is tender, about 30 minutes.
  • Remove from the heat and use an immersion blender to puree the soup.
  • Add the cheddar cheese and stir until melted.
  • Add the dill and stir.

Nutrition Facts : Calories 322.7, Fat 13.8, SaturatedFat 7.4, Cholesterol 38.5, Sodium 457.3, Carbohydrate 34.8, Fiber 5.5, Sugar 7.8, Protein 17.7

LEMON ROASTED CAULIFLOWER WITH DILL



Lemon Roasted Cauliflower With Dill image

This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!

Provided by Whats Cooking

Categories     Cauliflower

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large head cauliflower, cut into florets
2 teaspoons Dijon mustard (or more to taste)
4 garlic cloves, crushed
2 lemons, juice of
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 -2 tablespoon fresh dill, chopped
fresh ground black pepper

Steps:

  • Preheat oven to 400°F Place cauliflower florets in a large bowl. In a smaller bowl, combine all other ingredients to make a sauce, whisking until blended. Include generous amounts of fresh ground black pepper.
  • Pour marinade over the cauliflower and toss until coated. Spread on baking sheet. Drizzle any remaining marinade over the cauliflower.
  • Bake for 30-45 minutes or until tender but not mushy. Toss once, if desired, halfway through cooking. The cauliflower should have some browning around the edges.

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