Cauliflower Triple Cheese Gratin Food

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CAULIFLOWER TRIPLE CHEESE GRATIN



Cauliflower Triple Cheese Gratin image

The three cheeses will give this recipe a wonderful taste your cheese lovers, and those who are not, will love it too.

Provided by Regina's Kitchen

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 6

Number Of Ingredients 6

2 cups heavy whipping cream
2 cups shredded mozzarella cheese
2 cups freshly grated Parmesan cheese
1 cup freshly grated Asiago cheese
salt and ground black pepper to taste
1 head cauliflower, broken into florets

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.

Nutrition Facts : Calories 572.6 calories, Carbohydrate 9.4 g, Cholesterol 172.3 mg, Fat 48.2 g, Fiber 2.4 g, Protein 27.4 g, SaturatedFat 29.9 g, Sodium 944.2 mg, Sugar 3.1 g

CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

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-GOAT CHEESE GRATIN



Cauliflower-Goat Cheese Gratin image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 6

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

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.

FOUR-CHEESE CAULIFLOWER GRATIN



Four-cheese cauliflower gratin image

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

2 cauliflowers
125g ball mozzarella , torn into pieces
200g gruyère or cheddar, grated
30g crispy onions
25g butter
25g plain flour
300ml whole milk
30g English mustard
100g cream cheese
1 tsp truffle oil (optional)
100g parmesan or vegetarian alternative, finely grated

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

CAULIFLOWER PASTA AND CHEESE GRATIN



Cauliflower Pasta and Cheese Gratin image

To save time this may be prepared earlier in the day to be baked later, careful not to overcook the cauliflower and the pasta as it will become too soft when cooked in the oven --- this is also great using broccoli

Provided by Kittencalrecipezazz

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

6 -7 cups fresh cauliflower florets, cooked until firm-tender, and drained very well
8 ounces medium pasta shells or 8 ounces similar small shell pasta
1/4 cup all-purpose flour
1/4 cup butter
3 cups half-and-half cream
1 teaspoon dried thyme
1/8 teaspoon dried nutmeg
1/8 teaspoon cayenne pepper, to taste
1 tablespoon fresh minced garlic, to taste
black pepper, to taste
1 cup grated cheddar cheese
1/2 cup grated parmesan cheese
1/2 cup finely chopped green onion, to taste
2 tablespoons Dijon mustard (optional)
1 1/2 cups fresh breadcrumbs
1 -2 tablespoon grated parmesan cheese
2 -3 tablespoons melted butter

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.

THREE CHEESE CAULIFLOWER GRATIN



Three Cheese Cauliflower Gratin image

This recipe comes from The Vegetarian Low-Carb Diet by Rose Elliott. This is good for Phases 1, 2 and 3. This could be a side dish with a grilled vegeburger or a main dish accompanied by a green salad and some low carb bread.

Provided by pgaines439

Categories     Cauliflower

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

10 1/2 ounces cauliflower
1 teaspoon Dijon mustard
1/2 ounce butter or 1/2 tablespoon olive oil
2 tablespoons low carb mayonnaise
2 tablespoons cream or 2 tablespoons soya cream
2 ounces brie cheese, grated
2 ounces gruyere cheese, grated
1 pinch salt and pepper
1 ounce almonds, finely ground
1 ounce cheddar cheese, grated

Steps:

  • Cook the cauliflower in a little boiling water until tender - about 5 minutes. Drain and chop roughly.
  • Preheat the grill. Mix the cauliflower with the mustard, butter or olive oil, mayonaise, cream brie and guyere cheese and season.
  • Put the mixture into a shallow casserole dish and sprinkle the top with ground almonds and the grated cheddar cheese.
  • Grill for about 5-10 minutes and serve at once.

Nutrition Facts : Calories 549.8, Fat 45.4, SaturatedFat 21.3, Cholesterol 110.3, Sodium 646.5, Carbohydrate 15.1, Fiber 4.7, Sugar 4.9, Protein 24.6

CHEESY CAULIFLOWER & BACON GRATIN



Cheesy cauliflower & bacon gratin image

This very indulgent version of cauliflower cheese is inspired by the après-ski classic, tartiflette

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 7

1 tsp vegetable oil
200g smoked bacon lardons or cubetti di pancetta
2 large onions , sliced
800g potatoes , thickly sliced
1kg cauliflower , cut into bite-size florets
100g medium-mature cheddar or gruyère , coarsely grated
250ml double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
  • Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
  • In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

Nutrition Facts : Calories 817 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2.12 milligram of sodium

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