Best Cauliflower Corn Supreme Recipes

ROASTED CAULIFLOWER CORN CHOWDER

Steps:

• Preheat oven to 400 degrees F. Place cauliflower florets on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Roast cauliflower for 30 to 35 minutes until fork tender and golden brown.
• Place a large saucepan or Dutch oven over MEDIUM heat. Add chopped bacon and cook until crispy. Use a slotted spoon to transfer bacon to a plate and set aside.
• Pour off most of the bacon fat from the pan, leaving behind about 1 tablespoon. Add remaining tablespoon of olive oil to the pan and add diced onion, carrot, and celery. Cook for several minutes, stirring often until vegetables have softened. Add minced garlic, ½ teaspoon salt, and thyme and cook just until garlic is fragrant.
• Add roasted cauliflower and broth to the pan. Bring to a boil then reduce heat to LOW, tuck bay leaf into soup and cover and simmer for 15 minutes.
• Remove bay leaf and use an immersion blender to purée slightly, leaving some of the cauliflower chunky to add texture to the soup. Alternately, you can carefully transfer about ¾ of the soup into a blender and purée until smooth, working in batches if necessary. Add puréed soup back into the pot.
• Stir in milk and corn. If using frozen corn, there is no need to thaw it first. Simmer, stirring occasionally, for 3 or 4 minutes or until milk and corn are warmed through. Stir in the Parmesan cheese, remaining 1/2 teaspoon salt, fresh ground black pepper, and half of the cooked bacon.
• Taste and season with additional salt and pepper, if needed. Garnish with reserved bacon, fresh parsley, and additional cheese.

CORN CASSEROLE WITH CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine whole kernel corn plus liquid with cream-style corn in a large bowl; gently mix until combined. Stir in cream cheese and butter. Add cornbread mix, stir until incorporated. Mix in cauliflower until just blended. Transfer mixture to a 9x13-inch casserole and sprinkle with sugar.
• Bake in the preheated oven until lightly browned, about 30 minutes. Let cool for 10 minutes before serving.

GENERAL TSO'S CAULIFLOWER

Steps:

• In an electric skillet or deep fryer, heat oil to 375°. Combine flour, cornstarch, salt and baking powder. Stir in club soda just until blended (batter will be thin). Dip florets, a few at a time, into batter and fry until cauliflower is tender and coating is light brown, 8-10 minutes. Drain on paper towels., For sauce, whisk together the first six ingredients; whisk in cornstarch until smooth., In a large saucepan, heat canola oil over medium-high heat. Add chilies; cook and stir until fragrant, 1-2 minutes. Add white part of onions, garlic, ginger and orange zest; cook until fragrant, about 1 minute. Stir soy sauce mixture; add to saucepan. Bring to a boil; cook and stir until thickened, 2-4 minutes., Add cauliflower to sauce; toss to coat. Serve with rice; sprinkle with thinly sliced green onions.