Time 50m Number Of Ingredients 8 Steps:
Preheat the oven to 400ºF. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl. Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour. Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper. Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted. Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.
Time 30m Yield 5 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Spray a ceramic or glass baking dish with cooking spray. Bring a pot of water to a boil. Add cauliflower florets and boil for one minute. Remove with a slotted spoon. Cook pasta shells in the same water, following instructions on the Horizon package. To the drained pasta, add 1/2 cup milk (instead of 1/4 cup as shown on the package), 2 tablespoons butter, and packet of cheese powder. Stir in cream cheese and Cheddar cheese; mix well until combined and cheese is melted. Add cauliflower and mix. Season with salt and pepper, if desired. Spoon macaroni and cheese into prepared baking dish. Smooth out the top. Melt 2 tablespoons butter. In a small bowl, mix together panko breadcrumbs, melted butter, salt and pepper. Sprinkle over the top of the macaroni and cheese. Bake until the breadcrumbs are golden brown, 15 to 17 minutes.
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 375 degrees F (190 degrees C). Cook cauliflower in boiling water in large saucepan 4 minutes; drain well. Melt 2 Tbsp. margarine in large saucepan on medium heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in flour and mustard; cook and stir 1 minute. Whisk in milk; cook 5 minutes or until thickened, stirring frequently. Remove from heat. Add 1-1/4 cups Cheddar and 3 Tbsp. Parmesan; stir until Cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2.5-L casserole dish sprayed with cooking spray. Microwave remaining margarine in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture. Bake 20 to 25 minutes or until heated through, topping with remaining Cheddar for the last 5 minutes.
Time 50m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter. Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well. In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving.
Time 35m Yield 6 servings Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Bring a large pot of water to a boil. Season the water with salt. Spray the baking dish with vegetable oil spray. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside. Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 cup of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.
Time 1h35m Yield 8 to 10 servings Number Of Ingredients 17 Steps:
Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish. Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside. Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more. Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top. Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.
Time 50m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Spray a 13-by-9-inch baking pan with cooking spray. Cook the pasta in boiling salted water according to the package directions. Drain and reserve. Meanwhile, grate the cauliflower on the large holes of a box grater, or chop it into chunks and pulse to rice-size pieces in a food processor. Melt the butter in a large pot over medium heat. Add the onions and cook, stirring often, until softened, about 5 minutes. Add the grated cauliflower and 1/2 teaspoon salt and cook, stirring occasionally, until crisp-tender, another 5 minutes. Add the flour; cook for 1 minute, stirring. Gradually add the milk while stirring constantly, then increase the heat and bring to a boil. Reduce the heat to medium and simmer, whisking occasionally, until slightly thickened, about 3 minutes. Take off the heat and stir in the French onion dip, Cheddar, Colby Jack, cayenne and 1 teaspoon salt until melted. Add the cooked pasta and stir to coat. Transfer to the prepared baking dish. Top the pasta with the crushed potato chips. Bake until lightly browned, 8 to 10 minutes (be careful, the potato chips can burn easily).
Time 30m Yield Serves 4 Number Of Ingredients 7 Steps:
Cook the macaroni following pack instructions, adding the cauliflower for the final 4 mins. Melt the butter in a pan, then stir in the flour and mustard powder and cook for 2 mins. Gradually add the milk, stirring all the time to get a smooth sauce. Add three-quarters of the cheese and some seasoning to the sauce. Drain the macaroni and cauliflower and stir into the cheese sauce. Transfer to an ovenproof dish, then sprinkle over the remaining cheese and flash under a hot grill until golden and bubbling. Serve with a green salad, if you like.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
TO PREPARE YOUR PASTA:. Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk. Cut the head into small florets. Halve the thick stalk lengthways then slice thinly. Grate the cheddar cheese and parmesan into a large bowl. Finely chop the parsley stalks and leaves. TO COOK YOUR PASTA:. Bring a large pan of salted water to the boil. Add the macaroni and all of your cauliflower and cook according to the macaroni packet instructions. Place the bowl of cheese over the saucepan and add the creme fraiche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up underneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper. Carefully remove the bowl of cheese using a towel or oven gloves and set aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese and stir. It should have a lovely silky consistency, but if it’s too thick, add a splas of your cooking water to thin it out a bit. At this point you can either serve the macaroni as it is, or finish it under the grill to make it crispy and golden on top. To do this, preheat your grill to medium heat. Add 150ml of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the grill until golden and bubbling. TO SERVE YOUR PASTA:. Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.
Time 40m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F. Cook the cauliflower in simmering water until tender. Use a slotted spoon to remove. Cut the cauliflower florets into bite size pieces. Return water to the boil and cook the pasta in the same water. Drain. Combine the melted butter, breadcrumbs and parmesan cheese in a bowl and set aside. Melt the butter in medium sauce pan. Add flour mixed with salt, nutmeg and pepper, using a whisk to stir until well blended. Slowly add the milk and cream, stirring continuously until blended. Simmer for 2 minutes or until it thickens, stirring constantly. Remove from heat and add the cheese, stirring until melted. Combine the pasta, cauliflower and cheese sauce and transfer to a buttered casserole dish. Top with the breadcrumb mixture. Bake for 20 minutes, until the breadcrumbs form a crispy crust.
Time 50m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish lightly with cooking spray. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook until crisp-tender, about 5 minutes. Drain well and pat dry with paper towels. Transfer to the prepared baking dish. Bring cream to a simmer in a small saucepan over medium heat. Whisk in cream cheese and mustard until smooth. Add 1 cup Cheddar cheese, salt, pepper, garlic powder, and coriander. Whisk just until the cheese melts, 1 to 2 minutes. Remove from the heat and pour over cauliflower, stirring gently to combine. Sprinkle with remaining 1/2 cup Cheddar. Bake in the preheated oven until light brown and bubbly, about 15 minutes.
Time 55m Yield 4 Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet. Roast in the preheated oven for 30 minutes. Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted. Butter an 8x10-inch baking dish. Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish. Bake in the preheated oven until bubbly, about 15 minutes.
Time 35m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes. Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar. Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes before serving.
Time 45m Yield 6 servings, 1 cup each Number Of Ingredients 9 Steps:
Heat oven to 350ºF. Cook cauliflower in boiling water in large saucepan 4 min.; drain well. Melt 2 Tbsp. butter in large saucepan on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in flour and mustard; cook and stir 1 min. Whisk in milk; cook 5 min. or until thickened, stirring frequently. Remove from heat. Add 1-1/2 cups cheddar and 3 Tbsp. Parmesan; stir until cheddar is melted. Add cauliflower; stir to evenly coat. Spoon into 2-1/2-qt.casserole sprayed with cooking spray. Microwave remaining butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in bread crumbs and remaining Parmesan; sprinkle over cauliflower mixture. Bake 20 to 25 min. or until heated through, topping with remaining cheddar for the last 5 min.
Yield Serves 4 Number Of Ingredients 11 Steps:
Toss cauliflower and 1/4 tsp. salt in a large microwave-safe bowl. Cover with plastic wrap, pierce plastic with a knife a few times to vent, and microwave on high 10 minutes. Carefully remove plastic and transfer cauliflower to a colander. Let cool to room temperature, then transfer to a large bowl. Meanwhile, cook milk, cream cheese, curry powder, mustard, and remaining 1 tsp. salt in a medium saucepan over medium heat, stirring constantly, until smooth, about 4 minutes. Let cool to room temperature, about 30 minutes. Add cauliflower and toss to combine. Add mozzarella and 6 oz. cheddar and toss to combine-mixture should be cool enough so cheese doesn’t melt. Transfer cauliflower mixture to freezer-to-oven-safe baking dish or dishes. If baking immediately, preheat oven to 350°F. Cover dish with foil and bake casserole until heated through and just beginning to bubble, about 45 minutes for large dish, or about 30 minutes for small dishes. Remove foil and sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes. If freezing to bake later, cover dish with an airtight lid or double layer of plastic wrap and freeze up to 3 months. To cook, preheat oven to 350°F. Cover dish with foil and bake casserole 45 minutes for large dish, or 30 minutes for small dishes. Remove foil and stir well with a rubber spatula. Continue to bake, uncovered, until just bubbling and heated through, 10-15 minutes more. Sprinkle cheddar over. Heat broiler and broil until top is browned and bubbling, 2-5 minutes. To cook individually portioned frozen casseroles in the microwave, partially cover and microwave on high 4 minutes. Uncover, stir, and microwave at 1-minute intervals until heated through, 4-5 minutes more. Top with chives, if using, before serving. Do Ahead Casserole(s) can be assembled 1 day ahead; cover and chill, or freeze up to 3 months.
Time 1h10m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Drizzle cauliflower with olive oil and wrap in aluminum foil. Roast in the preheated oven for 30 minutes. Remove and dice into 1/2-inch pieces. Reduce oven temperature to 400 degrees F (200 degrees C). Meanwhile, melt butter and 2 teaspoons olive oil in a large saucepan over medium-high heat. Add onion and cook and stir for 3 minutes. Stir in flour, reduce heat to medium-low, and cook for 3 to 4 minutes, stirring constantly. Slowly whisk in milk, raising heat until mixture comes to a boil and becomes smooth and thick. Season with salt and pepper. Remove from heat and stir in Cheddar cheese, 1/4 cup at a time, until completely meted. Stir in cauliflower. Pour into an 8-inch square (or 11x17-inch) baking dish. Top with panko bread crumbs. Bake in the preheated oven until bubbly, 15 to 20 minutes. Turn on the oven’s broiler and broil until slightly browned, about 2 minutes more. Remove and let sit for 10 minutes before serving.
