Cauliflower Mascarpone Gratin Recipe 435 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 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 MASCARPONE GRATIN RECIPE - (4.3/5)

Steps:

• Blanch the cauliflower in a pot of boiling salted water 5 minutes; drain. Heat oven to 375 degrees. Coat a 7 x 11 gratin dish with butter; arrange cauliflower in dish. Stir together Mascarpone, cream, ¼ cup Parmesan,sage, garlic, salt and black pepper to taste until smooth; pour over cauliflower. Sprinkle top with remaining Parmesan. Bake 30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes, loosely covered, before serving.

CAULIFLOWER GRATIN

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.

CAULIFLOWER GRATIN

Steps:

• Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
• Heat the oven to 425 degrees F/210 degrees C.
• Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

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.

FOUR-CHEESE CAULIFLOWER GRATIN

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.

GRATIN OF CAULIFLOWER, TOMATO, PINE NUTS & SAFFRON

Steps:

• In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
• Tear the bread into pieces and put them into a food processor.
• Process until you have coarse crumbs, about 30 seconds.
• Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
• Heat the oven to 375ºF.
• In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat.
• Add the cauliflower and saute until it begins to soften, about 5 minutes.
• Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
• Transfer the cauliflower to a bowl.
• Add the remaining tablespoon of olive oil to the pan and add the onion.
• Saute until soft and golden, about 5 minutes.
• Add the saffron and stir to combine.
• Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
• Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
• If the skillet isn't ovenproof, pour the mixture into your prepared dish.
• Sprinkle the breadcrumb mixture over the top.
• Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
• Serve hot.

MACARONI AND CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350°. Cook the macaroni in boiling water 10 minutes. Drain and rinse. Steam the cauliflower just until tender/crisp.
• In a large saucepan melt 3 tablespoons butter. Stir in flour, salt and paprika. Gradually add milk, stirring constantly, until thickened.
• Add cheese and cauliflower. Fold in macaroni.
• Pour into a greased 2-qt casserole dish. Melt remaining 1/2 tablespoon butter and mix with bread crumbs. Sprinkle over casserole.
• Bake for 15-20 minutes at 350 ° until lightly browned.