Best 8 Baked Cheesy Cauliflower Recipes

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

CHEESY BAKED CAULIFLOWER

Steps:

• Steam whole head of cauliflower for 30 minutes. Drain and place on a pie plate.
• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, combine mayonnaise and mustard; spread the mixture over cauliflower and dot with pats of butter. Sprinkle generously with Parmesan cheese.
• Bake at 375 degrees F (190 degrees C) uncovered, for about 30 minutes, or until the cheese is brown.

BAKED SHELLS AND BROCCOLI WITH HAM AND CHEESY-CREAMY CAULIFLOWER SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat. Add cauliflower, garlic, shallots, and 1/2 teaspoon salt; cook until softened but not brown, about 10 minutes, stirring occasionally. Sprinkle with flour; stir to coat well.
• Gradually stir in milk; bring to a boil. Reduce heat; gently simmer until cauliflower is very soft, about 15 minutes. Let cool for 5 minutes. Transfer all to a blender, and puree with nutmeg and half the pecorino until smooth, about 2 minutes.
• Preheat oven to 400 degrees. Meanwhile, bring a large pot of water to a boil. Cook pasta until slightly tender but not fully cooked, about 5 minutes. Drain well; return to pot. Add ham, broccoli, and cauliflower sauce; toss to combine. Transfer to a ovenproof 3 1/2-quart baking dish. Sprinkle with remaining pecorino, and bake until bubbling in center, about 30 minutes. Heat broiler, and broil until golden brown on top, 1 to 2 minutes. Let cool for 5 minutes. Divide among dishes, top with breadcrumbs, and serve immediately.

CHEESY BAKED PENNE WITH CAULIFLOWER AND CRèME FRAîCHE

Steps:

• Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.
• Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche and mustard. Season with salt and pepper. Remove from heat.
• Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.
• Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.
• *Sold at some supermarkets and at specialty foods stores.

CHEESY BAKED CAULIFLOWER GNOCCHI

Steps:

• Preheat oven to 450 degrees F.
• Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
• Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

CHEESY BAKED CAULIFLOWER II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on High for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle cauliflower and tomatoes evenly with melted butter, and top with cheese.
• Bake 40 minutes in the preheated oven, until cheese is bubbly.

CHEESY BAKED CAULIFLOWER TOTS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F/200°C. Spray a Mini Muffin Pan with non-stick spray. Cut away the leaves of the cauliflower, but use most of the inner core part. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (Microwaves can vary so you may need to experiment with the time, but the cauliflower should be just slightly soft.) Quickly take off the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off. Put the steel blade in the food processor, add the cauliflower, and pulse until the cauliflower is finely chopped but still slightly chunky. (Be careful not to over process so you don't end up with cauliflower puree!) If there is any water in the food processor bowl, drain the cauliflower again in the colander. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, Vege-Sal or salt, Spike Seasoning (if using), and fresh-ground black pepper. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg. (You might be tempted to add another egg, but don't. You'll be surprised how well this sticks together.) Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan. Bake 15 minutes. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides. Serve hot; these are best served right out of the oven.

CHEESY BAKED CAULIFLOWER

Steps:

• 1. Steam whole head of cauliflower and then cut into chunky pieces....it is easier to cut once cooked. Place into a casserole sprayed with cooking spray.
• 2. Mix Dijon mustard and mayonnaise together and pour over the cauliflower. Toss to give a good coating.
• 3. Sprinkle the cheese over the top and bake at 350degrees for about 20 minutes. The top should be slightly toasted looking. This is super easy and quick. I am not a cauliflower fan but love this version.