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Cauliflower recipes

Posted by on Jun. 30, 2013 at 1:43 PM
  • 15 Replies
Anyone have any healthy cauliflower recipes? I just bought a fresh bag and I can't decide what to do with it.
by on Jun. 30, 2013 at 1:43 PM
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Replies (1-10):
michiganmom116
by Rhonda on Jun. 30, 2013 at 2:09 PM

I like to sub cauliflower for broccoli in this recipe:


Creamy Broccoli Soup:

  • 1 1/2 lbs fresh broccoli OR 16 oz. bag frozen broccoli;
  • 2 cups water;
  • 1 large stalk celery, chopped;
  • 1 medium onion (about 1/2 cup) chopped;
  • 2 Tbsp. margarine or butter;
  • 2 Tbsp. all purpose flour;
  • 2 1/2 c. water;
  • 1 Tbsp OR 3 cubes instant chicken boullion;
  • 3/4 tsp. salt;
  • 1/8 tsp. pepper;
  • 1/2 c. whipping cream, evaporated milk or milk.

Cut up fresh broccoli into flowerets and bits of stalk. Heat 2 cups water to boiling in saucepan. Add broccoli, celery and onion. Cover and boil until tender about 10 minutes, do not drain. If you prefer, put vegetables and some liquid in blender and blend until desired consistency (I don't do this step). Heat margarine in large saucepan over medium heat until melted. Add flour, salt and pepper. Cook, stirring constantly, for about 45 seconds. Gradually stir in 2 1/2 c. water, whisking or stirring constantly to prevent lumps. Add boullion and stir to dissolve. Add vegetables and cooking water, heat back to boiling, then remove from heat and stir in cream or milk. Serve.


michiganmom116
by Rhonda on Jun. 30, 2013 at 2:10 PM


Roasted Vegetables

  • your choice of veggies, cut into bite sized pieces
  • olive oil
  • garlic powder
  • salt
  • pepper

Place veggies in a resealable plastic bag or in a bowl with a tight-sealing lid.  Drizzle with 1 to 2 Tbsp. olive oil, seal bag or bowl, and gently shake until veggies are coated with olive oil.  Pour onto an oiled cookie sheet in a single layer, sprinkle with desired seasonings, and bake at 375° - 400° until veggies are fork-tender.  The time will vary with the kind of veggie and the size of the pieces, but generally this takes 25 to 40 minutes.

michiganmom116
by Rhonda on Jun. 30, 2013 at 2:10 PM


Mockaroni & cheese

  • 1 head cauliflower or 16 oz. frozen cauliflower
  • 4 oz. cream cheese
  • 2 Tbsp. heavy cream (milk will work)
  • 8 oz. shredded cheddar (divided)
  • 2 green onions, finely chopped
  • 1/4 to 1/2 tsp. salt
  • 1/2 tsp. pepper

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole, mix cream cheese, 4 oz. cheddar, and cream.  Stir well until cream cheese is creamy and smooth. Stir in the green onions, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 4 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Makes 4-6 servings
Can be frozen

michiganmom116
by Rhonda on Jun. 30, 2013 at 2:11 PM


VEGGIE PIZZA

  • 1 baked pizza crust (you can use prebaked, Jiffy, Pillsbury, or homemade!)
  • 1 pkg. dry Ranch dressing mix
  • 2 8 oz. pkg. cream cheese
  • 1 cup mayonnaise or Miracle Whip
  • Chopped veggies: broccoli, cauliflower, carrots, black olives, tomatoes, mushrooms, green onion)
  • Shredded Cheddar cheese

Combine the dry Ranch dressing mix, cream cheese and mayonnaise or Miracle Whip. Spread on the baked pizza crust. Sprinkle with chopped veggies and cheese. Cut into serving size pieces. Store in the refrigerator.

AspensMama1537
by Member on Jun. 30, 2013 at 2:26 PM
Thay sounds yummy! We are really trying to avoid dairy though.


Quoting michiganmom116:


Mockaroni & cheese

  • 1 head cauliflower or 16 oz. frozen cauliflower
  • 4 oz. cream cheese
  • 2 Tbsp. heavy cream (milk will work)
  • 8 oz. shredded cheddar (divided)
  • 2 green onions, finely chopped
  • 1/4 to 1/2 tsp. salt
  • 1/2 tsp. pepper


Cook the cauliflower until tender; drain well. In a 1 1/2 quart
casserole, mix cream cheese, 4 oz. cheddar, and cream.  Stir well until cream cheese is creamy and smooth. Stir in the green onions, salt and pepper. Add the
cauliflower and gently fold into the cheese sauce to coat well. Adjust
the seasonings if needed. Top with the remaining 4 ounces cheese and
bake at 350º for 35 minutes, until bubbly and brown on top.


Makes 4-6 servings


Can be frozen


sweetheart4171
by Peggy on Jun. 30, 2013 at 5:21 PM
1 mom liked this

this is one I'd try if I was looking

photo credit eatingwell.com


Cauliflower with Lemon & Olives

sweetheart4171
by Peggy on Jun. 30, 2013 at 5:23 PM

this one looks good too....now I'm probably going to go out and buy some califlower

photo credit eatingwell.com


Sautéed Cauliflower & Grape Tomatoes


megandwade
by Silver Member on Jun. 30, 2013 at 6:05 PM


I love veggie pizza! We make ours with baked crescent roll dough formed into a crust.. and i use sour cream instead of miracle whip!

Quoting michiganmom116:


VEGGIE PIZZA

  • 1 baked pizza crust (you can use prebaked, Jiffy, Pillsbury, or homemade!)
  • 1 pkg. dry Ranch dressing mix
  • 2 8 oz. pkg. cream cheese
  • 1 cup mayonnaise or Miracle Whip
  • Chopped veggies: broccoli, cauliflower, carrots, black olives, tomatoes, mushrooms, green onion)
  • Shredded Cheddar cheese

Combine the dry Ranch dressing mix, cream cheese and mayonnaise or Miracle Whip. Spread on the baked pizza crust. Sprinkle with chopped veggies and cheese. Cut into serving size pieces. Store in the refrigerator.



AlleyCat08
by Bronze Member on Jun. 30, 2013 at 7:21 PM

I love it roasted or steamed with a little butter and sea salt. We also use Old Bay seasoning for a salt sub.

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