Roasted Garlic-Parmesan Cauliflower Our Best Bites
3-4 tbs olive oil
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (dried is fine)
3-4 cloves garlic, minced
1 head cauliflower
kosher salt and pepper
2-3 tablespoons crumbled Parmesan cheese (dried is fine)
Preheat oven to 400 degrees. Place olive oil and garlic in a small bowl. Heat in microwave for about 20 seconds and set aside. (I usually skip this step because I buy the minced garlic in a jar - just add oil and garlic to baking sheet.) Remove stem and leaves from cauliflower head, chop into bite sized pieces and place on a foil-lined baking sheet. Drizzle with oil and garlic mixture and sprinkle with kosher salt and black pepper. Use clean hands to toss to coat. Add more olive oil if needed. Bake for 15 minutes and then toss with spatula. Bake 10 more and then toss with Parmesan cheese. Continue baking for 5-10 minutes until slightly golden brown on edges.
Source: Our Best Bites
Cheesy Cauliflower Bake Mel's Kitchen Cafe
Note: this recipe can easily be doubled and put in a 9X13-inch baking dish.
Note: this recipe can easily be doubled and put in a 9X13-inch baking dish.
2 slices hearty white or wheat sandwich bread, torn into pieces
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese (if you only have cheddar, it's great that way too)
2 tablespoons butter, melted
2 garlic cloves, minced
Salt and pepper
1 tablespoon all-purpose flour
1/2 cup heavy cream (I use skim milk - then I feel better when I can't stop eating it)
1/3 cup low-sodium chicken broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1 teaspoon dry mustard
1/2 teaspoon dried thyme
Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground. (Or put in a bowl and mix/mash with fingers) Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese. Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
Source: Mel's Kitchen Cafe
