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cauliflower in parmesan cheese sauce

post #1 of 22
Thread Starter 
Someone I don't see anymore made this every Thanksgiving and pretty sure it was parmesan cheese. I need a recipe since Best Yet market has it 2 heads for $3 this week.

Thanks, P.S. hope this doesn't rub anyone the wrong way.
post #2 of 22
Could it have been a bechamel?

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 22
Cauliflower Alfredo perhaps?
post #4 of 22
Thread Starter 
All I know it in a cheese sauce and I picked up 2 big heads today at best and 2 4 cup packs of mixed Italian shredded cheese. Sorrento which makes do you have a brand of cheesd you like more than others?
Edited by Dagger - 3/18/16 at 12:28pm
post #5 of 22

How about a gratin.  Hot and bubbly, browned on top.

If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #6 of 22

You could always peruse the internet till you find a picture that jogs your memory.  

post #7 of 22

 

 

Or, you could roast it, and serve it with the sauce.

 

http://karacarrero.com/how-to-eat-make-roasted-cauliflower-recipe/

post #8 of 22
Quote:
Originally Posted by Dagger View Post

Thanks, P.S. hope this doesn't rub anyone the wrong way.

Why would this rub anybody the wrong way??

 

Quote:
Originally Posted by Dagger View Post

All I know it in a cheese sauce and I picked up 2 big heads today at best and 2 4 cup packs of mixed Italian shredded cheese. Sorrento which makes do you have a brand of cheesd you like more than others?

Uh, ok. Sorrento cheese tastes like rubber. And has the same texture too, IMO. I advise you to get fresh cheeses at your local cheesemonger. 

 

But if you bought a bag full and want to use it up, definitely make a bechamel. Think of it like a very loose mac and cheese poured over roasted cauliflower. You can dress the bechamel in any one of a number of ways. Including Parmesan. 

post #9 of 22
Thread Starter 
Quote:
Originally Posted by Cerise View Post
 

 

 

Or, you could roast it, and serve it with the sauce.

 

http://karacarrero.com/how-to-eat-make-roasted-cauliflower-recipe/

 

That looks good and easy. i'll give it a try but i'll use half/half instead of milk


Edited by Dagger - 3/19/16 at 2:02pm
post #10 of 22

Gosh, what timing. For this coming Sunday, Easter, I'll be doing a side dish for the park, and just decided on cauliflower gratin in the crock pot. And I'll probably top with mozz and parm, though one doesn't get that crispy, browned crust.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #11 of 22
Quote:
Originally Posted by teamfat View Post

Gosh, what timing. For this coming Sunday, Easter, I'll be doing a side dish for the park, and just decided on cauliflower gratin in the crock pot. And I'll probably top with mozz and parm, though one doesn't get that crispy, browned crust.

mjb.
You could omit the mozzarella but if you're really set on the mozzarella you could top it with breadcrumbs for texture.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #12 of 22
How about cok the cauliflower in heavy cream on low heat, strain and process in a robocoup until a purée, add finally grated aged cheese, i.e a 24 month pecorino romano or parmigiana at the end to taste.
post #13 of 22
Thread Starter 

I saw a recipe on you tube that uses truffle pecorino cheese. I have 2 bottles of tartufo bianco white and black truffle oil I keep in the fridge. These are years old, you think they are still good? also saw truffle butter around $30 1 lbs.

post #14 of 22

Cauliflower Cheese is a traditional English side dish.  Steam the cauliflower as usual.  Make bechamel sauce and add whatever cheese you like (I use Parmesan, cheddar and Mozzarella mixed together).  Put cooked cauliflower in an oven baked dish, pour the cheese sauce mixture over the top, sprinkle more cheese over the top and brown in the oven -- DELICIOUS!!!!! :)

post #15 of 22

Did cauliflower and cheddar in the crockpot, of course the pot came back empty, I did not find out how many the church served at the park this Easter Sunday.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #16 of 22
Quote:
Originally Posted by teamfat View Post

Did cauliflower and cheddar in the crockpot, of course the pot came back empty, I did not find out how many the church served at the park this Easter Sunday.

mjb.

Sounds good. Do you cut the cauliflower into florets, or put the whole head in? Liquid/sauce? Recipe please? smile.gif
post #17 of 22

It was fairly easy.  I broke 2 heads into florets. Put a layer of them in the cooker, covered with shredded cheddar cheese, than another layer of cauliflower followed by cheese.  Meanwhile I had a diced onion sweating in some oil, when soft I added 2 cans of cheddar cheese soup and 2 cans of condensed milk.  Heated it up, salt and pepper to taste, poured it over the cauliflower. Cooked for about 6 hours on low. This was for a 6 quart cooker, a 3 quart would be one of each.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #18 of 22
Quote:
Originally Posted by teamfat View Post

It was fairly easy.  I broke 2 heads into florets. Put a layer of them in the cooker, covered with shredded cheddar cheese, than another layer of cauliflower followed by cheese.  Meanwhile I had a diced onion sweating in some oil, when soft I added 2 cans of cheddar cheese soup and 2 cans of condensed milk.  Heated it up, salt and pepper to taste, poured it over the cauliflower. Cooked for about 6 hours on low. This was for a 6 quart cooker, a 3 quart would be one of each.

mjb.
[/quote


Thank you @teamfat. I'm also thinking about steaming (?) the cauliflower in the slow cooker, like a big fat artichoke (w lemon, garlic, and broth or water) for faux mashed taters, etc. Cauliflower for thought.
post #19 of 22
Quote:
Originally Posted by teamfat View Post
 

It was fairly easy.  I broke 2 heads into florets. Put a layer of them in the cooker, covered with shredded cheddar cheese, than another layer of cauliflower followed by cheese.  Meanwhile I had a diced onion sweating in some oil, when soft I added 2 cans of cheddar cheese soup and 2 cans of condensed milk.  Heated it up, salt and pepper to taste, poured it over the cauliflower. Cooked for about 6 hours on low. This was for a 6 quart cooker, a 3 quart would be one of each.

 

mjb.


I think I am going to leave work right now and go make this.  Wow.

post #20 of 22
Thread Starter 
Cheeder cheese soup, Campbells makes lot of these kind of soups but only one ever used was mushroom. I figured they must loaded with salt and taste really bad.

My Pinzani Pecorino Tartufo Italian Cheese came today. I guessing this is ok to freeze.

is broccoli cheese casserole made the same way or are we talking whole different animal
Edited by Dagger - 3/29/16 at 3:34pm
post #21 of 22
Quote:
Originally Posted by Dagger View Post



is broccoli cheese casserole made the same way or are we talking whole different animal

 

I had considered doing half cauliflower, half broccoli, and yes it can be done the same way.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #22 of 22
Thread Starter 

I see lot of recipes for broccoli, rice and cheese casserole

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