Best 5 Carols Cauliflower Bake Scd Recipes

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If you're looking for a delicious and satisfying side dish that's also good for you, look no further than Carol's Cauliflower Bake SCD. This simple yet flavorful recipe is a great way to enjoy the health benefits of cauliflower, and it's sure to be a hit with the whole family.

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CAROL'S CAULIFLOWER BAKE (SCD)



Carol's Cauliflower Bake (Scd) image

I called this dish "I Can't Believe It's Not Potato!" Carol Frilegh - Canada Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/

Provided by susan 9

Categories     Cauliflower

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 9

1/3-1/2 lb fresh cauliflower (steamed or boiled)
1 egg, extra-large (or 2 small)
1/4-1/2 cup butter, melted
2 tablespoons almond flour
salt and pepper
herbs, of your choice
4 fresh mushrooms, sliced
1/2 cup dry curd cottage cheese
1/2 large sweet onion, sliced

Steps:

  • Preheat oven to 375.
  • Saute onions and mushrooms in a skillet until onions are well browned, almost crisp.
  • Place cauliflower, DCCC, eggs, seasonings, 1/3 of the melted butter and almond flour in bowl of food processor or mixer or use stick blender. Blend until creamy.
  • Remove from stand, remove blade and fold in onions and mushrooms.
  • Allow the remaining melted butter to get hot in a Pyrex pie plate.
  • Pour in cauliflower mixture and bake 25 minutes or until bottom and sides are well browned.
  • Cool a few minutes before serving.
  • Serves: 2-3.
  • I called this dish "I Can't Believe It's Not Potato!".
  • Carol Frilegh.
  • - Canada.
  • Posted on SCDRecipe.com, a collection of recipes intended to help people with IBD/IBS, Crohn's, colitis, diverticulitis, SIBO, autism and/or ADHD. All recipes adhere to the Specific Carbohydrte Diet as described by Elaine Gottschall's book, Breaking the Vicious Cycle. source: www.scdrecipe.com/recipes/print/509/.

Nutrition Facts : Calories 313.6, Fat 25.9, SaturatedFat 15.5, Cholesterol 169.3, Sodium 228.8, Carbohydrate 9.9, Fiber 2.8, Sugar 4.9, Protein 12.6

CAULIFLOWER AND CARROT CASSEROLE



Cauliflower and Carrot Casserole image

This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!

Provided by FRENO

Categories     Side Dish     Casseroles     Cauliflower

Time 40m

Yield 6

Number Of Ingredients 9

1 head cauliflower, broken into small florets
4 medium carrots, peeled and diagonally sliced
3 egg yolks
¼ teaspoon salt
2 tablespoons lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter, melted
¾ cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
  • While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
  • Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 26.2 g, Cholesterol 148.2 mg, Fat 27.5 g, Fiber 4.1 g, Protein 5.5 g, SaturatedFat 13.3 g, Sodium 537.9 mg, Sugar 6.1 g

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

To dress up cauliflower, Mom used a delightful mixture of a cheesy sauce, bright red and green pepper pieces, and crushed cornflakes. We enjoyed this casserole so much that leftovers were rare. -Linda McGinty, Parma, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 medium head cauliflower, broken into florets
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed cornflakes
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese
Paprika

Steps:

  • Preheat oven to 325°. Place 1 in. of water in a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 5-10 minutes. Drain. , In a large bowl, combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt; transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese and paprika. , Bake, uncovered, until heated through, 30-35 minutes.

Nutrition Facts : Calories 162 calories, Fat 10g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 503mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

CARROT AND CAULIFLOWER CASSEROLE



Carrot and Cauliflower Casserole image

This recipe came from the Holladay 7th Ward Cookbook, and was posted by Jeanne Forsberg. I found this when I had half a head of cauliflower and some carrots, and needed a vegetable side that I thought I could get kids to eat. As usual, cheese comes into play!

Provided by breezermom

Categories     Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 9

4 carrots, scraped and cut into 2-inch pieces
1/2 cauliflower head, broken into flowerets
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup whipping cream (I have substituted fat-free half and half successfully)
3/4 cup swiss cheese, shredded and divided
2 green onions, chopped
1/8 teaspoon dry mustard

Steps:

  • Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
  • Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
  • Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
  • Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

Nutrition Facts : Calories 211.5, Fat 14.6, SaturatedFat 9, Cholesterol 46.6, Sodium 228.6, Carbohydrate 13.1, Fiber 3.4, Sugar 4.8, Protein 8.7

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

A quick, delightful dish that is easy to make and sure to please! Those who say they hate cauliflower always enjoy this dish.

Provided by JEH30

Categories     Side Dish     Casseroles     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 7

1 large head cauliflower, broken into small florets
½ cup butter, melted
¼ cup grated Parmesan cheese
⅔ cup Italian seasoned bread crumbs
1 pinch salt
1 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
  • In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
  • Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 14.5 g, Cholesterol 64.1 mg, Fat 24.1 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 14.5 g, Sodium 498.7 mg, Sugar 3 g

Tips:

  • For a crispier crust, roast the cauliflower florets at a higher temperature (425°F) for a shorter amount of time (20-25 minutes).
  • If you like your cauliflower bake more saucy, add an extra 1/2 cup of SCD-legal tomato sauce.
  • Feel free to add other SCD-legal vegetables to this bake, such as zucchini, bell peppers, or spinach.
  • To make this dish ahead of time, cook the cauliflower and sauce according to the recipe instructions. Then, assemble the casserole and refrigerate for up to 24 hours. When ready to serve, bake the casserole at 350°F for 30-35 minutes, or until heated through.

Conclusion:

Carol's Cauliflower Bake is a delicious and easy-to-make SCD-legal dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you are looking for a healthy and satisfying SCD-legal meal, give this recipe a try!

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