Creamy Cauliflower Au Gratin Food

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.

BAKED CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 375 degrees.
• Separate cauliflower into florets and either steam for 5 minutes or boil in large pot of water for 5 minutes, until just barely tender. Drain and set aside.
• In sauce pan, melt 4 tablespoons of butter. Add 1/3 cup of flour and whisk until smooth and mixture is bubbling.
• Add milk and continue to stir until thick. Add one cup of gruyere cheese, salt, pepper and nutmeg. Stir until melted. Sauce should cover the back of a spoon.
• Pour 1/3 of the sauce into an au gratin baking dish or baking dish about that same size. 10 x 10 approximately. A 9 x 13 can be used as well but the casserole will be a bit thinner.
• Place par cooked cauliflower on top. Sprinkle with salt.
• Pour remaining sauce onto of cauliflower.
• For Topping - combine melted butter, gruyere and bread crumbs in small bowl. Sprinkle on top of cauliflower.
• Bake for 30 minutes or until top is crispy and cauliflower is tender.

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.

CREAMY CAULIFLOWER AU GRATIN

Steps:

• Over medium-high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside.
• Melt 2 tablespoons of butter in a large pot over medium-low heat.
• Add flour and whisk constantly for 2 minutes to make a roux.
• Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes.
• Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese.
• Pour 1/3 of the sauce into a 1 1/2 quart baking dish. Top with the cauliflower and pour the rest of the sauce over it.
• Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower.
• Melt 2 tablespoons butter and drizzle over the casserole.
• Bake at 375°F for 25-30 minutes or until the top has browned.
• Allow it to cool slightly before serving.
• Enjoy!

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.