Best Cheddar Cauliflower Recipes

CAULIFLOWER CHEDDAR SOUP

Steps:

• In a large saucepan, combine cauliflower, onion, broth and bouillon. Cover and cook over medium heat until vegetables are tender., Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Reduce heat; stir in cheese until melted. Add seasonings. Pour into cauliflower mixture. Simmer slowly for 30 minutes (do not boil). If desired, sprinkle with parsley.

ROASTED CAULIFLOWER WITH CHEDDAR CHEESE SAUCE

Steps:

• Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
• Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk-try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
• In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.

ROASTED CAULIFLOWER WITH CHEDDAR

Steps:

• Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.

POTATO, CAULIFLOWER, AND CHEDDAR BAKE

Steps:

• Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
• Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

CAULIFLOWER-CHEDDAR SOUP

Steps:

• Melt the butter in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring, until they start softening, about 4 minutes. Add the cauliflower, bay leaf, rosemary, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the cauliflower starts browning, 5 minutes. Stir in the flour until absorbed, about 1 minute. Add the chicken broth and milk; bring to a boil. Reduce the heat; simmer until the cauliflower is tender, 30 minutes. Remove the bay leaf.
• Working in batches, transfer the soup to a blender and puree until smooth (or puree in the pot with an immersion blender). Return the soup to the pot over medium heat. Stir in the cheese until melted; add up to 1 cup water if the soup is too thick.
• Add the sherry; season with salt and pepper. Sprinkle with nutmeg and serve with cheese straws.

CAULIFLOWER-AND-CHEDDAR SOUP

Steps:

• In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower and cook until just beginning to brown, 12 minutes. Add broth and 1 cup water; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Transfer mixture to a large bowl.
• In batches, fill a blender halfway with mixture and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot and add more broth or water for a thinner consistency, if desired. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with cayenne.

CHEDDAR CHEESE-STUFFED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
• In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
• Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR

Steps:

• Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
• Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
• Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

CREAM OF CAULIFLOWER AND CHEDDAR SOUP

Steps:

• Melt butter in large saucepan, saute onion until tender.
• Stir in cauliflower and chicken broth.
• Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
• Combine flour and milk (shake together in a jar).
• Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.
• Remove from heat. Add cheese and stir until melted.
• Add pepper and parsley to taste.
• Serve with croutons.

CAULIFLOWER AND WHITE CHEDDAR CHEESE SOUP

Steps:

• Cut cauliflower heads into florets.
• Fill a large saucepan 3/4 full with water, salt the water lightly and bring water to a boil. Add 1/2 of the cauliflower florets to the boiling water; boil until tender. Drain well.
• Melt butter in a 4 quart soup pot over a medium-low heat. Saute the onion and garlic in the butter until the onion is tender. Pour in the vegetable stock and unboiled cauliflower florets. Mix in nutmeg and bring the mixture to a boil; boil until cauliflower is tender. Remove pot from heat to cool.
• Use an electric blender to blend the soup-onion-cauliflower mixture until smooth (blend the mixture 2 cups at a time). Place the blended soup back in the 4 quart soup pot and heat over a medium-low heat. Pour milk into the pot and stir well. When the mixture is simmering, mix in the cooked florets and 1 1/2 cup of cheese. Stir until cheese melts and the soup has thickened. Serve hot, season with sprinkles of cheese and black pepper to taste. .

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER

Steps:

• In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
• Add garlic and continue cooking.
• Add potatoes, carrots, and chicken stock.
• Bring to boiling; reduce heat.
• Cover and simmer for 1 hour.
• Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
• Coarsely chop tender stems.
• Core and separate cauliflower into small flowerets.
• Add broccoli stems and cauliflower to potato mixture.
• Cover; simmer 45 minutes.
• Add broccoli flowerets and cook, covered, for 15 minutes more.
• Add milk, cream, cheese, salt, and pepper to vegetable mixture.
• Lightly puree with a potato masher until coarsely blended to desired texture.
• Add water, if needed, to desired consistency.
• Note: I use an immersible blender.

LOW CARB CHEDDAR AND GARLIC CAULIFLOWER MASH

Steps:

• Place cauliflower, garlic, and bay leaf in a pot; pour in enough water to cover. Bring mixture to a boil and cook until cauliflower is tender, about 20 minutes. Drain and discard bay leaf.
• Transfer cauliflower and garlic to a blender; add Cheddar cheese, butter, and sour cream. Blend mixture until desired consistency is reached; season with salt and pepper.

CAULIFLOWER WITH WHITE CHEDDAR SAUCE

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place cauliflower in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 10-12 minutes., Meanwhile, in a small saucepan, mix cornstarch, salt and white pepper. Stir in milk and butter until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-4 minutes., Stir in cheese until melted. Drain cauliflower. Transfer to a serving bowl; top with sauce. If desired, sprinkle with paprika.

CAULIFLOWER CHEDDAR BAKE

Steps:

• In a large saucepan, place 1 in. of salted water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain. , Stir in the cheese, sour cream, onion, 2 tablespoons butter and salt. Transfer to a greased 1-1/2-qt. baking dish. , Combine the bread crumbs and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

CHEDDAR CAULIFLOWER SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add leeks; cook and stir 3-5 minutes or until tender. Stir in cauliflower, thyme, garlic and Worcestershire sauce. Add broth; bring to a boil. Reduce heat; simmer, covered, 30-35 minutes or until vegetables are very tender., Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Add evaporated milk and cheese; cook and stir 3-5 minutes or until cheese is melted. If desired, sprinkle each serving with additional cheese and thyme.

CHEDDAR CAULIFLOWER QUICHE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk until mixture forms a ball. Wrap in plastic; refrigerate for 30 minutes. , Unwrap dough. On a floured surface; roll out to fit a 9-in. pie plate. Place in pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer., Spoon cauliflower into crust; top with almonds. In a blender, combine eggs, milk, mayonnaise, 1-1/4 cups cheese, nutmeg and pepper; cover and process until smooth. Pour over almonds; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CREAMY CAULIFLOWER CASSEROLE WITH BACON AND CHEDDAR

Steps:

• Mix bacon, 1/2 cup cheese, and parsley in small bowl. Set aside for topping.
• Heat oven to 350 degrees. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and cauliflower, cook until tender. Drain and rinse with cold water. Transfer half to cutting board and roughly chop.
• Melt cream cheese on low heat. Stir in heavy cream and remaining 2 1/2 cups of cheddar, cook until starts to melt.
• Off heat stir in sour cream, cauliflower, 1/2 tsp salt and pepper. Transfer to a 2 quart baking dish, sprinkle with topping, and bake until brown and bubbly, about 15 minutes.

CAULIFLOWER CHEDDAR FRITTERS RECIPE BY TASTY

Steps:

• In a saucepan over medium high heat add cauliflower and water. Let steam for 5 minutes or until slightly tender.
• Drain the cauliflower and let cool in a medium mixing bowl.
• Once cool add cheddar cheese, egg, flour, green onion and salt to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

CHEDDAR MASHED CAULIFLOWER

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.