Cauliflower Gratin With Goat Cheese Topping Food

CAULIFLOWER-GOAT CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

CAULIFLOWER GRATIN WITH GOAT CHEESE TOPPING

Steps:

• Preheat the oven to 450 degrees. Oil a two-quart gratin dish with olive oil.
• Place the cauliflower in a steaming basket above one inch of boiling water. Cover and steam for one minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for six to eight minutes, until the cauliflower is tender. Remove from the heat and refresh with cold water. Drain on paper towels, then transfer to the gratin dish.
• Season the cauliflower generously with salt and pepper, then toss with 2 tablespoons of the olive oil and half of the thyme. Spread in an even layer.
• Place the garlic in a mortar and pestle with a quarter-teaspoon salt, and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth. Add the remaining thyme and freshly ground pepper to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.
• Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Serve at once.

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, PROSCIUTTO, AND GOAT-CHEESE GRATIN

Steps:

• Preheat oven to 375 degrees. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower; cook until just tender, 4 to 5 minutes. Drain.
• Whisk together 8 ounces goat cheese, the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining 4 ounces goat cheese.
• Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

CAULIFLOWER GRATIN WITH GOAT CHEESE TOPPING

Steps:

• Preheat the oven to 450ºF. Oil a 2-quart gratin dish with olive oil.
• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 6 to 8 minutes, until the cauliflower is tender. Remove from the heat and refresh with cold water. Drain on paper towels, then transfer to the gratin dish.
• Season the cauliflower generously with salt and pepper, then toss with 2 tablespoons of the olive oil and half the thyme. Spread in an even layer.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade and blend until smooth. Add the remaining thyme and freshly ground pepper to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.
• Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Serve at once.

CAULIFLOWER AND GOAT CHEESE GRATIN

Steps:

• Preheat the oven to 350°F and butter a 10-inch baking dish.
• Pour the milk into a small saucepan and bring to a simmer over medium-low heat.
• Melt the butter over medium heat in a medium heavy saucepan. Whisk in the flour and cook for 1 minute; do not let the mixture brown. Slowly whisk in the milk, raise the heat to high, and cook, whisking constantly, until the mixture thickens, 3 to 4 minutes. Remove from the heat and whisk in the Monterey Jack, half of the goat cheese, and half of the Parmesan cheese. Season with salt and pepper. If the mixture seems too thick, thin with a little extra milk.
• Transfer the sauce to a large bowl, add the cauliflower, and stir well to combine. Scrape the mixture into the prepared baking dish and top with the remaining goat cheese and Parmesan. Slip a rimmed baking sheet underneath and bake until the cauliflower is tender and the top is bubbly and golden brown, 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped parsley.

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 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 WITH CHEESE TOPPING

Steps:

• Cook cauliflower but leave a little crunchy.
• Break up into flowerettes and put in a 8x8 dish.
• Stir together the mayo and the mustard.
• Spread on top of cauliflower.
• Sprinkle on top of cauliflower the grated cheddar cheese.
• Bake at 350 oven about 5 minutes or til the cheese melts.
• Very good and very easy to make.