CURRIED GRUYERE CAULIFLOWER GRATIN
When you add a tasty cheese like Gruyere to cauliflower and spice it up with some curry powder, something magical happens. It makes you WANT to eat all your vegetables.
Provided by lutzflcat
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray the inside of a medium baking dish with cooking spray.
- Bring a pot of water to a boil. Add cauliflower florets and cook until tender but still firm, 4 to 5 minutes. Drain and set aside.
- Heat milk in the microwave or in a small saucepan until hot.
- Melt 2 tablespoons butter in a medium saucepan over medium heat, blend in the flour, and cook, stirring constantly, for 2 to 3 minutes. Pour in hot milk and whisk constantly until thickened, 4 to 5 minutes. Remove from heat. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, minced onion, curry powder, salt, and pepper.
- Pour 1/3 of the sauce on the bottom of the prepared baking dish. Distribute cauliflower evenly on top. Pour remaining cheese sauce over the florets.
- Combine remaining 1/4 cup of Gruyere with bread crumbs in a bowl. Sprinkle over the sauce and drizzle with remaining 2 tablespoons butter.
- Bake in the preheated oven until the top is browned, 25 to 30 minutes.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 14.2 g, Cholesterol 55.6 mg, Fat 18.7 g, Fiber 3 g, Protein 13.2 g, SaturatedFat 11.2 g, Sodium 394.7 mg, Sugar 6.5 g
CAULIFLOWER GRATIN
Steps:
- Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.
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
FOUR-CHEESE CAULIFLOWER GRATIN
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
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
RUSTIC GRUYERE CROUTONS
These croutons need only thin shavings of assertively flavored cheese to satisfy. This recipe uses Gruyere, but Emmental and Beaufort are excellent too.
Provided by Martha Stewart
Categories Bread Recipes
Yield Makes 4 large croutons
Number Of Ingredients 3
Steps:
- Toast the bread on both sides. Top each piece with a slice of Gruyere and slide under the broiler until the cheese bubbles. Season with salt and pepper and serve.
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- 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.
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5/5 (2)Total Time 35 minsCategory Side DishCalories 426 per serving
- In a large pot of boiling water, cook the cauliflower flowerets until tender but still firm. About 5 minutes. Drain and transfer the cauliflower to a 2 qt casserole dish.
- In a medium sized sauce pan over medium heat, melt the butter. Once melted whisk in the flour. Cook for 1 minute or until you can smell a slightly nutty aroma. Slowly pour in the milk, whisking constantly. Bring to a boil, once boiling, reduce heat and continue stirring until thickened about 1 minute. Stir in the gruyere cheese, salt, pepper, and nutmeg. Remove from heat.
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