Cheesy Cauliflower Au Gratin Food

CHEESY CAULIFLOWER AU GRATIN

Steps:

• Heat oven to 375°F.
• Microwave cauliflower in 1-1/2-qt. microwaveable ovenproof dish on HIGH 3 to 4 min. or until crisp-tender.
• Add 2% Milk VELVEETA, cheddar and nutmeg; mix well.
• Top with remaining ingredients.
• Bake 12 to 14 min. or until heated through.

CHEESY CAULIFLOWER & BACON GRATIN

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.

CLASSIC CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
• Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

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 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.

CHEESY CAULIFLOWER AU GRATIN

Steps:

• Break cauliflower into sections. Cook for 10 minutes in boiling, salted water. Drain well. Combine cauliflower with 2 tablespoons butter and onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole.
• Melt remaining butter and add garlic and horseradish. Pour over the cauliflower mixture. Bake, uncovered at 350 degrees for 30 minutes or until heated through.

VEGAN CAULIFLOWER GRATIN

Steps:

• Preheat your oven to 375 °F.
• Cut cauliflower into bite-sized pieces.
• Add cauliflower pieces to a small-medium sized baking dish (any dish that fits the cauliflower). A dish with a lid is best.
• Add vegan butter to a microwave-safe dish along with minced garlic. Microwave in 30-45 second intervals until the butter melts completely.
• Add soy milk and corn starch to the butter (use larger bowl if needed). Whisk until there are no clumps of starch left (use a small whisk or fork).
• Add remaining sauce ingredients to the milk mixture: vegan cheese shreds, nutritional yeast, Dijon mustard, apple cider vinegar, onion powder, salt, smoked paprika, dry oregano, dry basil and ground black pepper.
• Stir or whisk until well combined.
• Pour sauce over your cauliflower in the baking dish. Stir to coat cauliflower in sauce.
• Place a lid on the baking dish (or tin foil if there isn't a lid) and bake for 50 minutes total. Stir the cauliflower at least once, if not twice, during the cooking process. I recommend setting the timer to 25 minutes, stirring, then set for another 25 minutes.
• Return the lid/ tin foil to the baking dish before putting back into your oven.
• The cauliflower is done when it's fork tender but still has a slight crunch to it (if you prefer it to be softer, cook longer). The sauce should be thick and creamy too.
• Serve hot.

LOW CARB BAKED CAULIFLOWER CASSEROLE

Steps:

• Turn your oven to 375 degrees and bring a large pot of salted water a boil. Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes. Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.
• While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
• Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
• Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
• Spread 1/3 of the sauce on the bottom of an 8x8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
• Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
• Let stand for 5 minutes and DEVOUR!

CAULIFLOWER AU GRATIN

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
• Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
• Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

CHEESY CAULIFLOWER GRATIN

Steps:

• Preheat broiler. In a microwave-safe dish, combine soup, cauliflower, cayenne pepper and salt. Stir in cheese. Cover and microwave on high for 6 minutes.
• In a small bowl, combine parmesan cheese, bread crumbs and olive oil. Spoon crumb mixture over cauliflower.
• Broil 6 inches from heat for 1 to 2 minutes or until top is golden brown. Serve hot.

CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 400 degrees.
• Toss the cauliflower, oil, garlic powder, and salt and pepper together to coat.
• Arrange the cauliflower on a rimmed sheet pan and bake for 20 minutes or until lightly browned and slightly tender.
• Grease a 9x9 baking dish with nonstick spray.
• Add half of the cauliflower to the baking dish and pour half the cream over the top. Arrange half the cubes of butter over the cauliflower. Sprinkle with half of the cheese and bacon.
• Repeat the layers.
• Bake, uncovered, for 20-30 minutes or until the top is golden and the cauliflower is tender.
• Sprinkle with parsley and let set for 5 minutes before serving.