Cauliflower Puree with Truffle Oil from La Cocina No Muerde

Filed in Pastas 28 comments

Doreen will convince you that The Kitchen Doesn’t Bite….try this delicious, easy, fun and low calorie recipe. For more recipes and videos visit her www.LaCocinaNoMuerde.com
Video Rating: 5 / 5

In this video, Betty demonstrates how to make another casserole in her series of casseroles. She has already demostrated a tuna casserole, a ham casserole, and a roast beef casserole. This is a wonderful and easy chicken noodle casserole! Ingredients: 6 oz. rotini pasta (or elbow macaroni or shell or bow-tie pasta, etc.) 1/2 medium to large pot of rapidly boiling water that has been salted with 1 tablespoon salt 1 tablespoon butter or margarine (for sauteing carrot and celery) 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 tablespoons butter or margarine (for making Velveeta/Parmesan cheese sauce) 1/4 cup flour 2 cups milk 3/4 cup (3 oz.) shredded Velveeta cheese 3/4 cup (3 oz. shredded Parmesan cheese 1/2 teaspoon salt (for the cheese sauce, if desired) (2) 5 oz. cans tender-chunk chicken in broth cooking oil spray Place 6 oz. rotini pasta in rapidly boiling water that has been salted with 1 tablespoon salt. Cook over low heat for about 5 to 6 minutes, until al dente (chewy, not mushy). While your pasta is cooking, prepare your sauted carrots and celery, and your Velveeta/Parmesan cheese sauce. Melt 1 tablespoon butter in a small skillet and add 1/4 cup chopped carrot and 1/4 cup chopped celery. Saute until the celery is clear and the carrots are softened. While this is cooking, make your cheese sauce: Melt 2 tablespoons butter in a saucepan. Remove from heat and stir in 1/4 cup flour. When completely combined, stir in 2 cups milk, 3/4 cup shredded …
Video Rating: 4 / 5

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28 Comments

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Jun 21, 2011
10:23 am

#1 cfcreative1 :

music is annoying

Jun 21, 2011
10:32 am

#2 palomadianera :

uysss… en inglés no entiendo ná! jejejeje pero he de decir que hace poco probé la coliflor y me gustó!!!! el olor al cocerla es bastante malo pero cuando la pruebas con un poco de sal y ajito troceado es una delicia para el paladar!!!!! y seguro que buenísima para el cuerpo!

Jun 21, 2011
10:37 am

#3 yellowbird500 :

Why not steam caulifower instead of boiling in milk? Good idea with the truffle oil. Thanks

Jun 21, 2011
11:18 am

#4 bettyskitchen :

@pearsonlawrence1 Thanks! I am delighted that you are finding some recipes that you can use!
–Betty

Jun 21, 2011
11:39 am

#5 pearsonlawrence1 :

WOW — this looks great, but then again, your work is always fantastic and you are so good to share it with the rest of us that are truly non-cooks and need your help.

Jun 21, 2011
12:32 pm

#6 bettyskitchen :

@YolandaAdamsfan This recipe makes a medium to large size casserole dish. I don’t know the size of your roasting pan, but if you think it would fit 4 casseroles in it, multiply each ingredient by 4 and mix them in the roasting pan and bake.
–Betty

Jun 21, 2011
1:20 pm

#7 YolandaAdamsfan :

Hi Betty, I love your recipes, but I have one question. I need to make at least a roast pan full of this, so how much will I need of ALL the ingredients, especially the flour and cheese mix?

Thanks,
Christine

Jun 21, 2011
1:40 pm

#8 bettyskitchen :

@LinenRose Thanks for your lovely comment!
–Betty

Jun 21, 2011
2:26 pm

#9 LinenRose :

this looks soo good, you are such a wonderfull cook!(: im definitely going to make this soon.(:

Jun 21, 2011
2:37 pm

#10 bettyskitchen :

@TheAlohaRobert Thanks for the great feedback! I really appreciate it!
–Betty

Jun 21, 2011
3:35 pm

#11 TheAlohaRobert :

@bettyskitchen Thanks. I made my first Chicken and Noodle Casserole.and it was really great. Aloha

Jun 21, 2011
4:19 pm

#12 bettyskitchen :

@TheAlohaRobert It is Kraft brand; I buy it in a 2-pound box.
–Betty

Jun 21, 2011
5:18 pm

#13 TheAlohaRobert :

What kind of Velveeta chess did you buy?

Jun 21, 2011
6:12 pm

#14 bettyskitchen :

@shimmerpole This recipe should serve 4 to 6 people, depending on the size and appetite.
–Betty

Jun 21, 2011
6:28 pm

#15 shimmerpole :

what is the serving size for this recipe?

Jun 21, 2011
6:46 pm

#16 bettyskitchen :

@mak3myda3 I make Alfredo sauce from Parmesan or Romano cheese. You can use either cheese in the place of cheddar, if you don’t like cheddar cheese.
–Betty

Jun 21, 2011
6:55 pm

#17 mak3myda3 :

Parmesan and Alfredo anyone? Or would that taste absolutely gross? I kinda really hate cheddar cheese

Jun 21, 2011
7:51 pm

#18 ccaa6732 :

Gotta love that sizzle

Jun 21, 2011
8:32 pm

#19 xcutegirlx25 :

you are a great cook! i like you

Jun 21, 2011
8:35 pm

#20 bettyskitchen :

@Bountybeard Finely crushed Ritz crackers would be great on the top. I would add them about 10 minutes before the end of baking.
–Betty

Jun 21, 2011
9:10 pm

#21 Bountybeard :

Betty, do you think I could sprinkle crumbled Ritz crackers over the top for a little crust, and if so, at what point of the baking, and for how long? Thanks, you’re awesome!!

Jun 21, 2011
9:45 pm

#22 bettyskitchen :

@kelvinblackwood Thanks so much! I appreciate your comment!
–Betty

Jun 21, 2011
10:32 pm

#23 kelvinblackwood :

Hi Betty, I’m in London and I enjoy your presenting style – good home-cooking that isn’t too fussy. I’d like to say that you look particularly nice in this video – love the different hair and the top

Jun 21, 2011
10:46 pm

#24 Faminesangel :

I am so glad I found your videos. I’m currently living in Norway so these recipes will be very helpful in giving me a taste of home (I’m from NC). So I wanted to say thanks!