CAULIFLOWER GRATIN
Steps:
- Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.
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
Try making this Cauliflower Gratin recipe for Thanksgiving, Christmas, or even Sunday dinner with your family.
Categories Christmas Thanksgiving comfort food side dish
Time 1h25m
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚. Generously butter a 3-quart baking dish. Spread the cauliflower on a rimmed baking sheet in an even layer and roast until just starting to brown around the edges but still a bit firm, about 20 minutes. Remove from the oven and set aside until no longer steaming, about 5 minutes. Reduce the oven temperature to 375˚.
- Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium-low heat. Add the flour and stir to combine. Let cook until bubbling, about 1 minute. Slowly whisk in the milk and heavy cream. Cook, stirring, until the mixture is thick enough to coat the back of a spoon and comes to a gentle simmer, 6 to 8 minutes. Reduce the heat to low; add the salt and three-quarters of the gruyère and stir until the cheese is melted and the sauce is smooth, about 1 minute.
- Melt the remaining 3 tablespoons butter in a small skillet over low heat. Add the rosemary and thyme and cook until bubbling, about 30 seconds. Add the panko and stir to coat completely in the butter. Remove from the heat and stir in the parmesan and remaining gruyère.
- Transfer the cauliflower to the baking dish. Pour the sauce over the cauliflower and sprinkle the panko mixture on top. Bake until the panko is golden brown and the cauliflower is tender, about 25 minutes. Let rest for 15 minutes before serving.
CREAMY CAULIFLOWER AND GRUYERE GRATIN
I got this from a local farmer up in MI years ago, Bills Fruit Stand. Really, just a road side summer stand. She, the wife had some recipes written on small index cards they handed out. She didn't add the parmesan, she added cheddar and I thought it didn't work well for my taste, so I tried a few others and came up with gruyere which I love with this. Swiss will work just fine too. My addition is fresh bread crumbs as well. She had a different recipe every week and they were always very fresh and good. I wish I kept more of them. Well this is a great side dish served with some grilled pork chops, or a roasted chicken is perfect for me. Add some baked or roasted sweet potatoes and it makes for a very comforting dinner.
Provided by SarasotaCook
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cauliflower -- Prepare your cauliflower, cut off the steams and rough chop the heads. Add the chopped cauliflower to a large bowl and set to the side.
- Vegetables -- To a medium pot, add the butter and melt on medium heat. Add the shallots and cauliflower stems chopped and cook just 4-5 minutes until slightly soft. Then to that, add the cream, grey poupon, horseradish sauce, salt, pepper, rosemary and nutmeg and bring to medium heat and cook until the cauliflower is soft. Should take about 5-8 minutes on a slow boil or simmer.
- Transfer to a blender or if you want you can use an immersion blender for this. Blend until smooth and well combined and the cauliflower stems are pureed.
- Add the cream sauce to the cauliflower and combine well.
- Topping -- Add the melted butter to the bread crumbs in a small bowl and mix well with 1 teaspoon dried parsley.
- Baking -- In a 13x9" casserole or baking dish sprayed with pam or lightly greased add the cauliflower mixture and top with the grated cheese, and then top with the bread crumb mixture. Bake 400 for 20-30 minutes on the middle rack uncovered. Enjoy!
Nutrition Facts : Calories 381.8, Fat 30.2, SaturatedFat 18.3, Cholesterol 104, Sodium 458.1, Carbohydrate 20.4, Fiber 4.4, Sugar 4.7, Protein 10.1
GRATIN OF CAULIFLOWER WITH GRUYERE
I love anything with gruyere and can't wait to try this dish!! From Cooking Light 11/08...."Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking."
Provided by Meredith .F
Categories Low Cholesterol
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray.
- Sprinkle with 1/4 teaspoon salt; toss.
- Bake at 400° for 30 minutes or until almost tender.
- Cool 5 minutes.
- Preheat broiler.
- Melt butter in a saucepan over medium heat.
- Remove from heat & stir in panko & 1/4 cup cheese and chives.
- Heat a medium saucepan over medium-high heat & coat with cooking spray.
- Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently.
- Add garlic; sauté 1 minute, stirring constantly.
- Add flour; cook 1 minute, stirring constantly.
- Gradually add milk, stirring with a whisk; bring to a boil.
- Cook 3 minutes or until thick, stirring constantly.
- Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper.
- Pour milk mixture over cauliflower mixture; toss.
- Top evenly with cheese mixture & broil 3 minutes or until golden brown and thoroughly heated.
Nutrition Facts : Calories 157.8, Fat 6.3, SaturatedFat 3.6, Cholesterol 19.8, Sodium 292.2, Carbohydrate 17.8, Fiber 3.1, Sugar 7.4, Protein 8.7
CAULIFLOWER GRATIN
From "French Women Don't Get Fat" by Mireille Guiliano. The original recipe suggest any of these cheeses - gruyere, swiss, jarlsberg, comte, parmesan or pecorino. Also, the original recipe did not call for baking, just broiling. I found that the liquid didn't set enough with just broiling so I've added the short bake. Everyone in my family likes this, even the kids.
Provided by Cookie16
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 425.
- Trim the cauliflower, separate the florets, and cook in the milk and salt until tender, about 10 to 15 minutes. Drain, reserving 1/3 cup of the milk.
- Arrange the cooked florets in a lightly buttered baking dish. Beat together the egg and reserved milk. Add the cheese and spread the mixture over the florets. Dot with butter.
- Bake for about 10 minutes or til liquid is set then broil until browned.
Nutrition Facts : Calories 209.5, Fat 12.7, SaturatedFat 7.5, Cholesterol 83.6, Sodium 463.6, Carbohydrate 13.8, Fiber 2.9, Sugar 3, Protein 12.1
FOUR-CHEESE CAULIFLOWER GRATIN
Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury
Provided by Tom Kerridge
Categories Side dish
Time 2h10m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
- Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
EASY CAULIFLOWER GRATIN
With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
- In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
- Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
- Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
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