Cauliflower Pasta And Cheese Gratin Food

CAULIFLOWER PASTA AND CHEESE GRATIN

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed medium-size saucepan, melt the 1/4 cup butter, whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black pepper; whisk/mix for 2 minutes.
• Add/whisk in the flour, mix for 2-3 minutes.
• Slowly add/whisk in the half and half cream; whisk on med-low heat, until a light boil and thick; reduce heat to low, contine to whisk and cook for 3 minutes.
• Remove from heat, add in the grated cheddar, Parmesan cheese, green onion and the Dijon mustard (if using); mix until all the cheese has melted; season with salt and more black pepper to taste.
• Transfer the mixture to a large bowl.
• Mix together the sauce, cooked pasta and the cooked, drained cauliflower; toss to combine.
• Transfer and spread the mixture into a prepared greased baking dish.
• In a small bowl, combine the bread crumbs, 1-2 Tbsp Parmesan cheese and the melted butter.
• Sprinkle over the cauliflower mixture in the baking pan.
• Bake for 20 22 minutes, or until hot and bubbly.

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, PASTA AND CHEESE GRATIN

Steps:

• Preheat oven to 400°F.
• Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper.
• Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13x9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake 400°F for 20 minutes or until lightly browned.

CHEESY CAULIFLOWER GRATIN

Steps:

• Preheat the broiler.
• In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
• In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.

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.

BAKED PASTA WITH CAULIFLOWER AND CHEESE

Steps:

• To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
• Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender.
• Cook the pasta al dente and then drain.
• In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top

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.

TRUFFLED CAULIFLOWER GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
• Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
• Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
• Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
• Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

CAULIFLOWER TRIPLE CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
• Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

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.

CAULIFLOWER "MAC" AND CHEESE

Steps:

• Heat the oven to 450 degrees. Toss the cauliflower with the olive oil on a baking sheet. Season with salt and pepper, spread in an even layer and roast until browned and cooked through but retaining some bite, about 15 minutes.
• Transfer the cauliflower to an 8-inch or other 2-quart baking dish. (You could also bake this in individual ramekins; just mix the cauliflower with the other ingredients in a medium bowl before dividing.) Reserve 1/4 cup Cheddar. Add the remaining 1 1/4 cups Cheddar, heavy cream, garlic and cayenne to the cauliflower and stir to combine. Season with salt and pepper, then top with the reserved 1/4 cup Cheddar.
• Roast until the cream has thickened, the cheese has melted, and some of the cauliflower is browned on top, 15 to 20 minutes. Let sit 5 minutes 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.