Cauliflower Cheddar Gratin With Horseradish Crumbs Food

CLASSIC CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
• Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

CAULIFLOWER AND HORSERADISH GRATIN

Steps:

• 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.

CHEDDAR CHEESE-STUFFED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Trim the base of the cauliflower so the stem is flat to the head but without cutting off any florets. Blanch the cauliflower until just beginning to soften, 8 to 10 minutes. Remove to a plate to cool slightly.
• In a small skillet, heat the butter until melted. Add the breadcrumbs and 1/2 teaspoon salt and toast until golden brown, about 3 minutes. Set aside to cool completely. Stir in the Parmesan and basil.
• Gently begin to create space in between the florets and stuff each space with a log of Cheddar. Continue until all the pieces of cheese are used. Press the toasted breadcrumbs on top of the cauliflower. Place in a small baking dish and bake until the cauliflower is tender all the way through and the breadcrumbs are golden, about 20 minutes.

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Steps:

• Preheat oven to 450°F. Butter a 2-quart shallow baking dish.
• Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to baking dish.
• While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
• Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
• Sprinkle crumb topping evenly over cauliflower.
• Bake gratin until topping is golden brown, about 10 minutes.

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS

Steps:

• Preheat oven to 450°F.
• Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a buttered 2-quart baking dish.
• While cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
• Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
• Sprinkle crumb topping evenly over cauliflower.
• Bake gratin in middle of oven until topping is golden brown, about 10 minutes.

CAULIFLOWER AU GRATIN

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
• Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
• Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

CAULIFLOWER AND CHEDDAR GRATIN

Steps:

• 1. Bring a large pot of salted water to a boil. [Test Kitchen Tip: Add milk to the boiling water to help keep the white color vibrant.]
• 2. Add cauliflower florets to boiling water and parboil for 6-7 minutes.
• 3. Once cooked, place florets into an ice bath to stop cooking. Drain.
• 4. Place in a buttered casserole dish. I use a 10 inch round just under 3 inches deep.
• 5. Make a white sauce by melting the butter in a medium saucepan.
• 6. Add flour to the butter and stir with a large spoon to incorporate.
• 7. Add the heated milk and stir constantly with a whisk over medium heat until the sauce comes to a boil.
• 8. Remove white sauce from heat and add all the remaining ingredients, except the bread crumbs. Whisk well until the cheese is thoroughly melted.
• 9. Pour sauce over the cauliflower.
• 10. Sprinkle the bread crumbs on top of the cauliflower and cheese sauce.
• 11. Bake in a 350 degree oven for 1 hour. Let sit 10-15 minutes before serving.

CAULIFLOWER AND BROCCOLI CHEDDAR GRATIN

Steps:

• Butter a 9" x 13" baking dish.
• Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
• Peel and thinly slice the carrot.
• Bring a large pot of water to a boil.
• Add the vegetables; cook 2 minutes or until cooked but still very crisp.
• Drain in a colander; cool under cold running water.
• Drain again; turn into baking dish.
• Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
• Stir in the butter; set aside.
• To make the sauce, melt butter in a medium saucepan over medium heat.
• Add the chopped onion; saute 3 to 5 minutes or until softened.
• Stir in the flour and cook for 1 minute, stirring constantly.
• Gradually mix in the milk and mustard while stirring constantly.
• Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
• Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
• Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
• Scatter the crumb mixture evenly over the vegetables in cheese sauce.
• Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.

TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN

Steps:

• *If oven baking, pre-heat oven to 225C or 450°F.
• Trim the cauliflower & break into small florets.
• Boil in salted water for 10-15 minutes or until just tender.
• Drain in a colander and then place in a buttered ovenproof baking dish.
• Add the milk, flour and butter to a saucepan.
• Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
• Allow to simmer for a further 2 minutes.
• Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
• Cook for further minute stirring well.
• Pour the sauce over the cauliflower.
• Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
• Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
• Serve immediately.

CAULIFLOWER AND HORSERADISH GRATIN

Steps:

• Preheat oven to 375.
• 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.

CAULIFLOWER CHEDDAR BAKE

Steps:

• In a large saucepan, place 1 in. of salted water; add the cauliflower. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain. , Stir in the cheese, sour cream, onion, 2 tablespoons butter and salt. Transfer to a greased 1-1/2-qt. baking dish. , Combine the bread crumbs and remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through.

CAULIFLOWER GRATIN

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.

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR

Steps:

• Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
• Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
• Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.