Cauli Cheese

Cauli Cheese

 CAULI CHEESE

INGREDIENTS:

    • 1 large head cauliflower, florets cut into bite-size pieces
    • 1 tablespoon olive oil
    • 1 small yellow onion, finely chopped
    • 1 teaspoon minced garlic
    • 2 tablespoons flour
    • 1 1/2 cups 1% milk
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon salt
    • 2 cups shredded extra sharp cheddar cheese
    • 1/4 cup shredded fresh parmesan cheese
    • 2 tablespoons panko bread crumbs

          INSTRUCTIONS:

          Step1

            Preheat oven to 375° F.

          Step 2

          Bring a large pot of water to a boil, seasoned with salt, to taste. Cook cauliflower in the boiling water about 5 minutes or until crisp-tender. Drain well. Transfer to a baking dish.

          Step 3

          Heat the olive oil in a medium saucepan over medium-high heat. Add onion and cook for about 5 minutes or until lightly golden-brown, stirring frequently. Add the garlic and cook for one more minute. Stir in the flour, milk, mustard, and salt using a whisk and bring to a boil, continuing to stir constantly with a whisk.

          Step4

            Whisk in the cheddar cheese, just until it melts and then remove from heat and pour over cauliflower in the baking dish. Top with parmesan cheese and bread crumbs. Bake until lightly browned and bubbling hot, about 15 minutes. Enjoy!

          CREAMY CAULIFLOWER SOUP

            ●       1 large head cauliflower, cut into florets

            ●       2 medium potatoes, peeled and chopped

            ●       1/2 cup chopped onion

            ●       1/2 cup chopped leek

            ●       6 garlic cloves, roughly chopped

            ●       1 cup vegetable broth

            ●       1 cup heavy cream

            ●       1 cup nonfat evaporated milk

            ●       2 cups milk

            ●       Salt and white pepper, to taste

            ●       Shredded cheddar cheese for garnish

                  INSTRUCTIONS:

                  Step1

                    bine the cauliflower, potatoes, onion, leek, and garlic in a large saucepan. Add the broth, cream, and evaporated milk and simmer 20 minutes or until vegetables are tender. Season to taste with salt and pepper.

                  Step 2

                    Remove from heat and using an immersion blender, process until smooth. Place back over heat and bring to simmer until heated through. Serve warm. Enjoy!

                  PARMESAN GARLIC MASHED CAULIFLOWER

                    ●       1 large head cauliflower, cut into florets

                    ●       2 teaspoons olive oil, dived

                    ●       1 bulb garlic

                    ●       1/2 cup milk

                    ●       1 tablespoon butter, softened

                    ●       1/2 cup shredded fresh parmesan cheese

                    ●       Salt and freshly ground black pepper, to taste

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