CAULIFLOWER IN WHITE SAUCE RECIPES

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BUFFALO CAULIFLOWER WITH BLUE CHEESE SAUCE RECIPE | FOOD N…



Buffalo Cauliflower with Blue Cheese Sauce Recipe | Food N… image

Enjoy one of your favorite bar and party snacks in a new form. With our spicy buffalo sauce and cool, creamy blue cheese sauce, cauliflower is as satisfying as wings but with a fraction of the calories and fat.

Provided by Food Network Kitchen

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

1/3 cup nonfat sour cream
2 tablespoons crumbled blue cheese
1 tablespoon skim milk
2 teaspoons mayonnaise
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
2 tablespoons olive oil
Kosher salt
8 cups cauliflower florets (from about 1 medium head)

Steps:

  • Preheat the oven to 400 degrees F.
  • For the cheese sauce: Whisk together the sour cream, blue cheese, milk, mayonnaise, 1/8 teaspoon salt and a few grinds of pepper in a small bowl. Cover and refrigerate until chilled, about 30 minutes
  • For the Buffalo cauliflower: Meanwhile, microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
  • Mix olive oil, 1/4 teaspoon salt and 1/2 cup water in a large bowl. Add the cauliflower and toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender, 20 to 25 minutes. Whisk the hot sauce mixture again, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with the cheese sauce.

Nutrition Facts : Calories 220 calorie, FatContent 16 grams, SaturatedFatContent 6 grams, CholesterolContent 25 milligrams, SodiumContent 830 milligrams, CarbohydrateContent 15 grams, FiberContent 5 grams, ProteinContent 7 grams, SugarContent 7 grams

CAULIFLOWER ALFREDO SAUCE RECIPE | KATIE LEE BIEGEL | FOO…



Cauliflower Alfredo Sauce Recipe | Katie Lee Biegel | Foo… image

Provided by Katie Lee Biegel

Categories     condiment

Total Time 45 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Sea salt and coarsely ground black pepper
2 cups cauliflower florets 
1 pound fettuccine noodles 
1 cup 2 percent milk 
3 tablespoons unsalted butter 
1 clove garlic, lightly smashed 
1 1/2 cups grated Parmesan
Olive oil, for searing the shrimp
15 to 20 peeled medium shrimp
Chopped fresh parsley, for garnish 

Steps:

  • Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  • Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  • Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  • In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  • Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  • Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

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