Cauliflower And Parsnip Gratin Food
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
CAULIFLOWER GRATIN
Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. - Mary Zinchiak, Boardman, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining ½ teaspoon salt and 1/2 teaspoon pepper until smooth. , Pour ¾ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 196 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CAULIFLOWER GRATIN WITH COUSCOUS AND PARMESAN
The rich, creamy Parmesan cheese sauce is a nice match for subtle cauliflower, and crisp bread crumbs add texture over the couscous.
Provided by Laka kuharica - Easy Cook
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
- Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
- Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
- Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 37.2 g, Cholesterol 37.1 mg, Fat 13.3 g, Fiber 9.8 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 473.3 mg, Sugar 13 g
EASY CAULIFLOWER GRATIN
Creamy side dish.
Provided by Sue Cantrell
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
- Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 22.1 g, Cholesterol 42.9 mg, Fat 31.5 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 1139.8 mg, Sugar 6.9 g
CAULIFLOWER AND CARROT GRATIN
An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.
Provided by Jan in Lanark
Categories Cauliflower
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Divide cauliflower into florets.
- Cut carrots diagonally into 1/4 inch slices.
- In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
- Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
- Measure and remove 1/2 cup cooking liquid.
- For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
- Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
- Stir in salt, pepper and nutmeg.
- Blend in cheese.
- Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
- Recipe can be prepared ahead to this point; bring to room temp before baking.
- For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
- Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
- Broil for 2-3 minutes to crisp and brown topping and serve immediately.
- You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.
Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11
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