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

(Bill Green) wrote in
:

> 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

> Michel stay-the-****-outta-da-kitchen Bluster:

177.bay.webtv.net:
>
>> 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
1/4 teaspoon white pepper
2 cups cooked and shelled shrimp, chopped
1/4 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)
1/2 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 wrote:
> 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 wrote:
>> Michel stay-the-****-outta-da-kitchen Bluster:
>
> 177.bay.webtv.net:
>>
>>> 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 wrote:
> Bill Green wrote:
>> 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

<>< ><>
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"jmcquown" > wrote in message
.. .
> Bill Green wrote:
> > 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
>
>

> "jmcquown" wrote:
>
>Bill Green wrote:
>> 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."

(Bill Green) wrote in message >...
> 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 wrote:

> Bill Green wrote:
> > 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" > wrote in message > ...
> Bill Green wrote:
> > 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)

(PENMART01) wrote in
:

>> "jmcquown" wrote:
>>
>>Bill Green wrote:
>>> 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 > writes:

> 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 he

http://chris.shenton.org/recipes/Fre...fort_soup.html