CUT cauliflower into 8 to 12 large pieces, discarding core; place in microwaveable casserole dish. Add water; cover. Microwave on HIGH 10 min.; drain. Return cauliflower to casserole dish.
MIX mayo and mustard. Spread over cauliflower; sprinkle with cheese.
MICROWAVE on HIGH 1 to 2 minute or until cheese is melted.
Place cauliflower in a deep microwave safe
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until melted
large bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon
Soup:
Steam the cut cauliflower until tender. Drain and add
ubes.
Meanwhile, cook the cauliflower in salted, boiling water for
In large microwave-safe bowl, combine cauliflower and 1/2 cup of the water.
Microwave on high for 8 minutes, stirring once.
Remove from microwave.
Do not drain.
In separate large bowl, combine cream cheese, cheese spread, beef, potato flakes, and remaining water.
Cook, uncovered, on medium until cheeses are melted and mixture is blended and smooth.
Stir in the undrained cauliflower.
Cook 2-3 minutes more.
Place trimmed head of cauliflower in microwave dish with 1
aking dish.
Cook the cauliflower in a saucepan of lightly
ith parchment paper.
Place cauliflower florets in a food processor
Potato and Cauliflower Layer -- In a large pot
Preheat your oven's broiler.
Crumble salted crackers into a small bowl and mash them with butter until soft. Place steamed cauliflower into a 9x13 inch casserole dish.
In small saucepan, combine milk and mayonnaise with wire whisk. Bring the mixture to a boil; boil for 1 minute. Remove the pan from the heat and stir in cheese until melted. Pour this sauce over the cauliflower. Crumble the butter and cracker mixture over the cheese and cauliflower.
Place the casserole into the preheated oven and broil until golden brown.
ith parchment paper.
Place cauliflower in a large pot and
Preheat your oven's broiler.
Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
Place steamed cauliflower into a 9 x 13 inch casserole dish.
In a small saucepan, combine milk and mayonnaise with whisk.
Bring mixture to a boil; boil for 1 minute.
Remove the pan from heat and stir in cheese until melted.
Pour over cauliflower.
Crumble cracker mixture over cauliflower.
Broil until golden brown.
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
When cauliflower is soft blend in blender with the white sauce to puree.
Making sure to use all the liquid.
Put back into stock pot and add cheeses stirring to melt.
Add seasonings.
Add more water or milk to thin if needed simmer 5 more minutes.
Serve with a green salad.
Wash head of fresh cauliflower and remove stems and just enough of stalk to leave head intact.
Boil cauliflower until done.
(Could be cooked in microwave.)
Mix mustard, mayonnaise, lemon pepper and cheese.
Spread over cauliflower and heat in oven until cheese melts.
Salt and pepper to taste.
Preheat oven to 400 degrees.
Steam cauliflower over boiling water for 8-10 minutes or until fork tender.
Place hot cauliflower into large bowl. Mix in cream cheese, Dijon mustard, and blue cheese. Use potato masher to blend well until mixture is smooth and cheeses are melted. Season to taste with salt and freshly ground black pepper.
Spoon mixture into shallow baking dish. Sprinkle with Cheddar cheese. Bake until heated through and bubbly, about 10-12 minutes.
Rinse cauliflower.
Separate into flowerets.
Cook cauliflower until tender-crisp and drain.
Place in ungreased 1 1/2-quart casserole.
Heat oven to 400\u00b0.
Beat soup and milk with hand beater until smooth.
Pour over cauliflower.
Sprinkle with cheese.
rowned, about 5 minutes. Add cauliflower rice and chicken stock and