ROASTED CAULIFLOWER IN GRUYERE CHEESE SAUCE - WW
This is great side dish. The cauliflower is topped with Swiss gruyere cheese, and it's oven roasted instead of being steamed or cooked in a saucepan. It's actually a Swiss recipe (not German). But there is no option for Swiss cuisine, so I picked the closest match possible.
Provided by Vickie Parks
Categories Vegetables
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 450°F.
- 2. Spray a large casserole dish with non-fat cooking spray. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper. Put into oven and roast for 25 minutes or until cauliflower is golden brown.
- 3. Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
- 4. Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture, and cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
- 5. Remove saucepan from heat; stir in gruyere, chives, shallots, garlic, salt and pepper. Spoon cheese sauce over the cauliflower, and serve immediately.
CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE
I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.
Provided by thedailygourmet
Categories Side Dish Vegetables Cauliflower
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
- Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
- Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
- Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
- Bake in the preheated oven until top is lightly browned, about 25 minutes.
Nutrition Facts : Calories 576.5 calories, Carbohydrate 19.4 g, Cholesterol 142.8 mg, Fat 48 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 29.3 g, Sodium 428.5 mg, Sugar 3.4 g
CAULIFLOWER & GRUYERE BAKES
A recipe found in an old Australian Good Taste magazine. You can use Jarsburg cheese if gruyere is not available. Frozen cauliflower works well for this recipe too. You can use a white onion in place of the leek if they are not available,Use a blended gluten-free flour and crumbs (or leave off the crumbs all-together) to make this gluten-free suitable.
Provided by Jubes
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C
- Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
- Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
- Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
- Bake 10 minutes or until golden brown.
GRUYERE CHEESE SAUCE
A recipe from the September 2006 Bon Appetit magazine. I spooned this over #19710 Grilled Cauliflower, oooh, it's so good.
Provided by Kay D.
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in small saucepan over medium-low heat.
- Add flour; stir 2 minutes (do not brown).
- Gradually whisk in 1 1/2 cups milk.
- Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
- Remove from heat.
- Add cheese, stir until melted.
- Season with salt and pepper.
- Do Ahead: This cheese sauce can be made 2 hours ahead.
- Let stand at room temperature.
- Rewarm before using, adding more milk if sauce is too thick.
Nutrition Facts : Calories 117.4, Fat 8.8, SaturatedFat 5.3, Cholesterol 26.2, Sodium 90.3, Carbohydrate 4.9, Fiber 0.1, Sugar 3.1, Protein 4.9
OVEN ROASTED CAULIFLOWER IN GRUYERE CHEESE SAUCE-WEIGHT WATCHERS
I found this recipe on www.laaloosh.com website, and I thought it sounded delicious and worth a try. Here, the cauliflower is oven roasted instead of being cooked in a saucepan or steamer.
Provided by Northwestgal
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°.
- Spray a large casserole dish with non-fat cooking spray. Add cauliflower florets to dish and lightly coat them with non-fat cooking spray. Then season with half the salt and pepper. Put into oven and roast for 25 minutes or until cauliflower is golden brown.
- Meanwhile, whisk flour with 2 tablespoons buttermilk until smooth.
- Heat the wine and remaining buttermilk in a saucepan over medium heat until steaming. Add the flour mixture; cook, whisking, until the sauce bubbles and thickens, 2 to 3 minutes.
- Remove from heat; stir in Gruyere, chives, shallots, garlic, salt and pepper. Spoon over the cauliflower and serve.
Nutrition Facts : Calories 129, Fat 5, SaturatedFat 2.7, Cholesterol 14.8, Sodium 690.9, Carbohydrate 13.9, Fiber 4.4, Sugar 4.2, Protein 8.6
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
More about "cauliflower with gruyere sauce food"
GRATIN OF CAULIFLOWER WITH GRUYèRE RECIPE
From myrecipes.com
5/5 (41)Calories 161 per servingServings 6
- 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.
- Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.
CAULIFLOWER GRATIN WITH GRUYERE AND PARMESAN
From bowlofdelicious.com
5/5 (5)Total Time 45 minsCategory Side DishCalories 312 per serving
- Bring a large pot of salted water to a boil. Turn heat to low, and add cauliflower florets to cook for about 5 minutes (they should be a bit tender but still firm). Drain and set aside.
- Meanwhile, add 2 tablespoons of the butter to a medium saucepan and melt over low heat. Add the flour (3 tablespoons) and stir together for about 1 minute to form a roux. Turn heat up to medium-high and gradually pour the milk in, whisking constantly, until no clumps remain. Bring to a gentle boil, turn heat back to low, and whisk constantly for about 1 minute, until it's thickened. Turn off the heat and stir in 1/2 cup of the shredded gruyere cheese and 1/2 cup of the grated parmesan cheese until melted. Season to taste with kosher salt and black pepper.
- In a small bowl or pyrex measuring cup, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1/2 cup) and the remaining 1/4 cup shredded gruyere and 1/4 cup grated parmesan. Stir together so everything is well coated in the butter.
BAREFOOT CONTESSA | CAULIFLOWER GRATIN | RECIPES
From barefootcontessa.com
- Preheat the oven to 375 degrees. 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 Gruyère, and the Parmesan cheese.
- Pour one third of the sauce on the bottom of an 8 x 11 x 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 Gruyère 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.
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