CAULIFLOWER BREAD RECIPES

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CAULIFLOWER RECIPES | BBC GOOD FOOD



Cauliflower recipes | BBC Good Food image

A head of cauliflower goes a long way. This versatile brassica adds smoothness in sauces and texture in dishes such as cauliflower cheese, roast cauliflower and cauliflower rice.

Provided by Good Food team

Categories     lunch, dinner

Number Of Ingredients 1

CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES



Cauliflower cheese pasta | Jamie Oliver recipes image

Total Time 30 minutes

Yield 4

Number Of Ingredients 8

100 g stale sourdough bread
2 cloves of garlic
½ a head of cauliflower (400g)
olive oil
1 onion
400 ml semi-skimmed milk
300 g dried spaghetti
70 g Cheddar cheese

Steps:

    1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
    2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
    3. Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
    4. Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
    5. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.

Nutrition Facts : Calories 450 calories, FatContent 11.5 g fat, SaturatedFatContent 4.3 g saturated fat, ProteinContent 18.9 g protein, CarbohydrateContent 75.4 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 0.6 g salt, FiberContent 5 g fibre

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I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
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Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
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CAULIFLOWER RECIPES | BBC GOOD FOOD
A head of cauliflower goes a long way. This versatile brassica adds smoothness in sauces and texture in dishes such as cauliflower cheese, roast cauliflower and cauliflower rice.
From bbcgoodfood.com
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CAULIFLOWER CHEESE PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 450 calories per serving
    1. Tear the bread into a food processor. Peel and add the garlic, then tear in any nice leaves from your cauliflower. Add ½ a tablespoon of olive oil, blitz into fairly fine crumbs, then tip into a large non-stick frying pan on a medium heat. Cook for 15 minutes, or until golden and crisp, stirring occasionally.
    2. Meanwhile, peel the onion, then roughly chop with the cauliflower, stalk and all.
    3. Tip the crispy crumbs into a bowl, returning the pan to the heat. Pour in the milk and add the chopped veg, bring just to the boil, then reduce the heat to low, cover and simmer.
    4. Alongside, cook the pasta in a pan of boiling salted water according to the packet instructions. Just before the pasta is ready, carefully pour the cauliflower mixture into the processor (there’s no need to wash it), grate in the cheese, blitz until super smooth, then season to perfection, and return to the pan. Drain the pasta, reserving a mugful of starchy cooking water.
    5. Toss the pasta through the sauce, loosening with a splash of reserved cooking water, if needed, then serve with the crispy crumbs, for sprinkling.
See details


CAULIFLOWER MAC 'N' CHEESE | JAMIE OLIVER RECIPES
I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
See details


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Put cauliflower at the centre with this on-trend meal idea. Preparing it this way gives the veg a tender centre and crisp edges, with plenty of flavour ideas from parmesan-crusted to a buttery caper dressing and even a cauliflower rarebit
From olivemagazine.com
See details


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I’ve written this recipe to serve 6, but it’s easy to double up if you want to get into the batch-cooking vibe and get an extra meal or two in the freezer, or if you want to safely drop a dish on a neighbour’s doorstep (just don't forget to back away once you've rung the bell. Social distancing, people!). You can get this prepped in the morning, ready to bake up for lunch or dinner. Happy days.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Put a large shallow ovenproof casserole pan on a medium heat with the butter.
    3. Trim, halve, wash and slice the leek and add to the pan. Stir regularly while you trim, slice and add the celery, then trim, chop and add the fennel, if using.
    4. Break the cauliflower into florets, then cut into 2cm-thick slices and finely slice the stalk and any nice leaves. Add the stalk and leaves to the pan and cook for 10 minutes, or until soft but not coloured, stirring regularly.
    5. Meanwhile, cook the pasta in a large pan of boiling salted water for 8 minutes (5 if using macaroni). Reserving a mugful of starchy cooking water, drain the pasta and pour into a 25cm x 35cm baking dish (or divide between smaller ones), along with the cauliflower florets.
    6. Stir the flour into the veg pan for 30 seconds, then gradually pour in the milk, stirring all the time, followed by 500ml of water. Simmer for 5 minutes, then stir in the mustard and season with sea salt and black pepper.
    7. Let the sauce blip away until thickened while you coarsely grate the cheese.
    8. Stir the cheese into the sauce, then blitz until smooth with a hand blender, or in batches in a food processor.
    9. Pour over the pasta and cauliflower florets then, if you need to loosen it, add a little reserved pasta water – the sauce will thicken up as it bakes.
    10. Blitz your stale bread into crumbs in the processor (or smash up in a clean tea towel). Peel and grate the garlic. Pick the herb leaves, if using, and mix it all together with 1 tablespoon of olive oil.
    11. Scatter the crumbs over the pasta, grating over more cheese, if you’ve got it, then bake for 30 minutes, or until golden and bubbling.
See details


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See details


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Put cauliflower at the centre with this on-trend meal idea. Preparing it this way gives the veg a tender centre and crisp edges, with plenty of flavour ideas from parmesan-crusted to a buttery caper dressing and even a cauliflower rarebit
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