Best Crispy Cheese Cauliflower Recipes
CRISPY CAULIFLOWER & CHEESE BITES RECIPE - (3.3/5)
Provided by Lsweetnell
Number Of Ingredients 4
Steps:
- Preheat the oven to 200°C / 400°Fahrenheit Roughly chop the cauliflower and add into a food processor to chop it into a finer crumb. If you don't have a food processor, don't worry - you can chop it by hand, it just takes a little longer. Grate the cheese and add it to a large mixing bowl with the cauliflower, egg and black pepper. Mix everything well until it starts to feel a little more like a mixture. Lightly grease a muffin tray with some vegetable oil and spoon in around 1 and a half tablespoons of the mixture into each hole. Add the tray into the oven and cook for 15 minutes.
CRISPY CHEESE CAULIFLOWER
The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.
Provided by Sydney Mike
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Spray cookie sheet with olive oil.
- In a shallow dish, combine cheese, cumin, cayenne, salt & pepper.
- Dredge cauliflower pieces in egg, then in cheese mix.
- Put on cookie sheet, & spray with oil.
- Bake 15 minutes.
- Remove to serving plate, & sprinkle with parsley.
- Serve with lemon wedges.
Nutrition Facts : Calories 114.6, Fat 7.3, SaturatedFat 2.8, Cholesterol 71.8, Sodium 314.9, Carbohydrate 5.4, Fiber 1.9, Sugar 1.8, Protein 8
CAULIFLOWER CHEESE SOUP WITH CRISPY SAGE & HAZELNUTS
Indulge in this silky smooth cauliflower cheese soup with crispy sage and crunchy hazelnuts. This easy wintry recipe is perfect for entertaining
Provided by Cassie Best
Categories Soup, Starter
Time 40m
Yield Serves 4-6
Number Of Ingredients 13
Steps:
- Heat the rapeseed oil in a large pan and cook the onion until starting to caramelise. Add the vegetable stock cube, cauliflower and drained butter beans. Stir, then pour in the milk and water. Season and add a grating fresh nutmeg. Cover and simmer for 20 mins. Blend the soup with a hand blender until smooth, adding more liquid if necessary. Add the Dijon mustard, extra mature cheddar and double cream. In another pan, sizzle a handful sage leaves in 50ml oil until crisp. Ladle the soup into bowls. Top with the sage, oil and some chopped toasted hazelnuts.
Nutrition Facts : Calories 370 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
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