CHOU CHOU RECIPES

Name: Christmas Cauliflower Casserole
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 servings (3/4 cup each).
Ingredients: 3 packages (16 ounces each) frozen cauliflower; 2 cups sour cream; 2 cups shredded cheddar cheese; 3 teaspoons chicken bouillon granules; 1-1/2 teaspoons ground mustard; 1/4 cup butter, cubed; 1 cup stuffing mix; 3/4 cup chopped walnuts

CHRISTMAS CAULIFLOWER CASSEROLE RECIPE: HOW TO MAK…

Christmas Cauliflower Casserole Recipe: How to Mak… image

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It's become one of our favorite Christmas casseroles that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 12 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

3 packages (16 ounces each) frozen cauliflower
2 cups sour cream
2 cups shredded cheddar cheese
3 teaspoons chicken bouillon granules
1-1/2 teaspoons ground mustard
1/4 cup butter, cubed
1 cup stuffing mix
3/4 cup chopped walnuts

Steps:

Preheat oven to 375°. Cook cauliflower according to package directions; drain., In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish., In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, until heated through and topping is browned, 17-20 minutes.

Nutrition Facts : Calories 276 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 476mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 10g protein.

BEST BARBECUE COLESLAW RECIPE | MYRECIPES

Best Barbecue Coleslaw Recipe | MyRecipes image

The name says it all! This is our best coleslaw recipe that pairs perfectly with your favorite style of barbecue.

Provided by Dylan Peacock, Birmingham, Alabama

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 (10-ounce) packages finely shredded cabbage
1 carrot, shredded
½ cup sugar
½ teaspoon salt
⅛ teaspoon pepper
½ cup mayonnaise
¼ cup milk
¼ cup buttermilk
2 ½ tablespoons lemon juice
1 ½ tablespoons white vinegar

Steps:

Combine cabbage and carrot in a large bowl.
Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

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Piccata sauce — that buttery, briny combination of lemon, butter and capers, silky in texture and tart in flavor — is not just for chicken or swordfish. It’s also a zesty anchor for roasted vegetables. Here, cauliflower is roasted at high heat, which concentrates the flavor, adds nuttiness and encourages caramelization, before being doused with the sauce. Chickpeas make this a fuller vegetarian meal, but leave them out if you’d rather. Piccata dishes are often served with long pasta, which tangle with the tangy sauce, but this one is also great alongside rice or tender-crisp vegetables like blistered green beans. While you are at it, try this sauce with sweet butternut squash, charred broccoli, earthy roasted carrots, golden wedges of cabbage or crispy slices of tofu. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
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CHRISTMAS CAULIFLOWER CASSEROLE RECIPE: HOW TO MAKE IT

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It's become one of our favorite Christmas casseroles that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Side Dishes
Calories 276 calories per serving

Preheat oven to 375°. Cook cauliflower according to package directions; drain., In a large bowl, mix sour cream, cheese, bouillon and mustard until blended. Stir in cauliflower; transfer to a greased 13x9-in. baking dish., In a large skillet, heat butter over medium heat. Add stuffing mix and walnuts; cook and stir until lightly toasted. Sprinkle over casserole. Bake, uncovered, until heated through and topping is browned, 17-20 minutes.

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To serve, place the cauliflower and chickpeas, if using, on serving plates. Top with the lemon caper sauce. Top with parsley and serve with lemon slices.

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This is a technique that elevates basic sauteed greens into something even more savory and tender.
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