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 SNOW (CHOU-FLEUR A LA NEIGE)
While spring cleaning I came across an old cookbook, Cordon Bleu Minibooks Vegetable Cooking published in 1971. This recipe was a favourite. I haven't made this recipe in many years so the cooking time is a guess. This can be a side dish for 8 or a vegetarian main dish for 4.
Provided by Dreamer in Ontario
Categories Cauliflower
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cauliflower into fleurettes and cook in boiling salted water, stems down, for 5 to 10 minutes.
- Saute onion in 2 tbsp of butter until soft, then add tomatoes and cook for another 2 to 3 minutes.
- In another pan, add remaining butter.
- When butter has melted add the flour and make a roux.
- Add milk and stir until thickened, season with salt and pepper.
- Add 1 cup of the grated cheese to the milk mixture.
- Arrange cauliflower in gratin dish or shallow casserole, spoon the onion and tomato mixture over top.
- Add cheese sauce being sure to coat all the veggies.
- Beat the egg whites until stiff and arrange on top of cauliflower.
- Make four pockets for the egg yolks and drop a yolk into each pocket.
- Sprinkle with remaining cheese and broil until crisp and golden brown.
Nutrition Facts : Calories 490, Fat 33.4, SaturatedFat 19.4, Cholesterol 269.5, Sodium 533.1, Carbohydrate 26, Fiber 5.8, Sugar 7.7, Protein 24.8
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