Creamed cauliflower

[email hidden] (Bill Green) wrote in
:"]news:[email hidden]:

Quoted message said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

One simple way: Sauté onion, add cauliflower, broth to cover, cook for ten-twelve minutes until
cauliflower is soft. Run through blender until creamy. Season. Add milk (or cream) if you want until
it reaches the desired colour. Eat hot.

--
"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003

177.bay.webtv.net:

Quoted message said:

Quoted message said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

One simple way: Sauté onion, add cauliflower, broth to cover, cook for ten-twelve minutes until
cauliflower is soft. Run through blender until creamy.

That's pureed, not creamed. Idiot.

HOT CAULIFLOWER WITH SHRIMP

1 large cauliflower 2 cups milk
1/2 medium onion, minced 2 sprigs dill 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt
2/4 teaspoon white pepper 2 cups cooked and shelled shrimp, chopped
3/4 cup heavy cream, whipped 12 cooked and shelled shrimp, whole 2 tablespoons minced dill

Trim cauliflower, wash thoroughly and cook whole in boiling salted water. Meanwhile make sauce.
Combine milk, onion and dill. Bring to a boil. Strain milk and keep hot. melt butter, stir in flour
and cook 3 minutes, stirring constantly. Do not brown. Stir hot milk into mixture and cook, stirring
constantly, until thickened and smooth. Cook 2 minutes longer. Season with salt and pepper. Add
chopped shrimp and cook over low heat until heated through. Fold whipped cream into sauce. Place hot
cauliflower on hot serving dish and pour sauce over it. Decorate with whole shrimp and dill.

House & Garden February 1964
---

CAULIFLOWER AND HORSERADISH GRATIN

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.
3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups) 6 tablespoons unsalted butter 3
tablespoons all purpose flour 2 cups half and half 7 tablespoons prepared white horseradish 1
teaspoon white wine vinegar Ground nutmeg 1 cup packed grated Fontina cheese (about 4 ounces)
4/2 tablespoon Dijon mustard 2 cups fresh French breadcrumbs

Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2-
inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add
flour and stir 2 minutes (do not brown). Gradually whisk in half and half. Cook until sauce boils
and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar.
Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle
cheese over. (Can be made 1 day ahead. Cover and chill.)

Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2
tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
Sprinkle over cauliflower.

Bake until cauliflower is heated through, about 25 minutes.

Bon Appétit April 1995
---

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a white sauce - you'll want a
medium one for this. 23Tbs. butter melted, sthen stir in 2 Tbs. flour. Season with salt & pepper.
Add 1 cup of whole milk, half & half or cream. Stir and cook the sauce until thickened. Pour over
steamed califlower. Heat through.

Jill

PENMART01 said:

177.bay.webtv.net:

Quoted message said:

Quoted message said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

One simple way: Sauté onion, add cauliflower, broth to cover, cook for ten-twelve minutes until
cauliflower is soft. Run through blender until creamy.

That's pureed, not creamed. Idiot.

HOT CAULIFLOWER WITH SHRIMP

And did the OP ask about cauliflower and *shrimp*?

Jill

jmcquown said:

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a white sauce - you'll want a
medium one for this. 2 - 3 Tbs. butter... not

23 Tbs! ROFL

And if you add cheese to the sauce, shredded cheddar, you cauliflower cheese.

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com mompeagram.homestead.commompeagram.homestead.comOpen ↗

mompeagram.homestead.comMY WEIGHT WATCHERS.htmlOpen ↗

mompeagram.homestead.comRECIPES.htmlOpen ↗

[email hidden]

225/190/145

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a

white

Quoted message said:

sauce - you'll want a medium one for this. 23Tbs. butter melted, sthen

stir

Quoted message said:

in 2 Tbs. flour. Season with salt & pepper. Add 1 cup of whole milk,

half

Quoted message said:

& half or cream. Stir and cook the sauce until thickened. Pour over steamed califlower. Heat
through.

Jill

Quoted message said:

"jmcquown" wrote:

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a white sauce Stir and cook the
sauce until thickened. Pour over steamed califlower. Heat through.

You can get fancy and top with bread crumbs, and maybe bacon bits, and bake until golden -
au gratin!

And you can get really fancy-schmancy and add shrimp! LOL

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

[email hidden] (Bill Green) wrote in message news:<[email hidden]>...

Quoted message said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

My great grandmother on down always did it simply:

Make a roux over med heat, add some whole milk, a little salt and pepper and a little sugar. Cook
until thickened and creamy. Then they added steamed peas and poured the mixture over a whole head of
steamed cauliflower. Looks weird but tastes nice.

-L.

jmcquown said:

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a white sauce - you'll want a
medium one for this. 23Tbs. butter melted, sthen stir in 2 Tbs. flour. Season with salt & pepper.
Add 1 cup of whole milk, half & half or cream. Stir and cook the sauce until thickened. Pour over
steamed califlower. Heat through.

Jill

We like to add a can of cream of celery soup to , cooked just until tender, cauliflower , add a
splash of worcestersauce , and a clove of minced garlic. Heat through and serve.

"jmcquown" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a white sauce - you'll want a
medium one for this. 23Tbs. butter melted, sthen stir in 2 Tbs. flour. Season with salt & pepper.
Add 1 cup of whole milk, half & half or cream. Stir and cook the sauce until thickened. Pour over
steamed califlower. Heat through.

Jill

23 tablespoons of butter?? Hmmm...that's nearly 3/4 of a pound! (snicker)

[email hidden] (PENMART01) wrote in
:"]news:[email hidden]:

Quoted message said:

Quoted message said:

"jmcquown" wrote:

Bill Green said:

I love creamed cauliflower , but don't know how to make it ; Any help please ;

It's pretty simple. Steam the cauliflower until tender. Then make a white sauce Stir and cook the
sauce until thickened. Pour over steamed califlower. Heat through.

You can get fancy and top with bread crumbs, and maybe bacon bits, and bake until golden -
au gratin!

And you can get really fancy-schmancy and add shrimp! LOL

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Or crab

Michel Boucher said:

One simple way: Sauté onion, add cauliflower, broth to cover, cook for ten-twelve minutes until
cauliflower is soft. Run through blender until creamy. Season. Add milk (or cream) if you want
until it reaches the desired colour. Eat hot.

This sounds like a similar approach to one I picked up at a cooking weekend. Mine augments with a
blue cheese custard, which really turns a simple soup into something quite impressive. The entire
thing is easy to make. I put the recipe here:

chris.shenton.orgLAdC cauliflower roquefort soup.htmlOpen ↗