Cauliflower And Squash Gratin Food

CAULIFLOWER GRATIN

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, SQUASH & ORZO GRATIN

Steps:

• For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oven to 180C/160C fan/gas 4. Cook the orzo following pack instructions and drain. Tip back into the pan and stir in the mascarpone and nearly all the parmesan.
• Roughly chop the roasted cauliflower and squash and stir it into the orzo. Tip into a dish and sprinkle over the almonds and breadcrumbs, and the rest of the parmesan. Bake for 20 mins, or until the top browns and toasts a little.

CAULIFLOWER AND SQUASH GRATIN

Steps:

• Preheat oven to 350 degrees. Peel, deseed and cube butternut squash into one inch cubes. Coat shallow baking dish with nonstick spray. Sprinkle one half of bread crumbs in bottom of dish. Add half of the squash and half of the cauliflower then sprinkle with half of the seasonings and half of the sauce. Repeat layers omitting bread crumbs. Cover with foil or lid and bake for 60 minutes till veggies are tender but not mushy. Sprinkle with cheese and remaining bread crumbs and broil for 3-5 minutes till browned lightly.

SQUASH GRATIN

Steps:

• Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
• Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
• Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
• How to break down butternut squash:
• Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds.
• Hold the squash against your body and remove the skin with a vegetable peeler; chop.
• How to break down kabocha squash:
• Quarter the squash with a chef's knife, then scoop out the seeds.
• Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.

ROAST CAULIFLOWER & SQUASH

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. You can serve straight away as a side dish, or leave it to cool then divide into three batches and freeze each in an airtight container for up to a month. Defrost fully before using in other recipes, listed below.
• A single batch (or a third) of this recipe can be used to make one of the following dishes... Cauliflower, squash, coconut & lentil curry Cauliflower, squash & orzo gratin Cauliflower & squash fritters with mint & feta dip