Four Cheese Cauliflower Gratin Food

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:

• 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.

FOUR-CHEESE CAULIFLOWER GRATIN

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.

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.

CAULIFLOWER TRIPLE CHEESE GRATIN

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.

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.

MOROCCAN CAULIFLOWER WITH PRESERVED LEMON

Steps:

• Gather the ingredients.
• Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices-cumin, ginger, salt, paprika, turmeric, black or cayenne pepper (whichever you choose)-and set aside.
• In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives, and water, and bring to a simmer.
• Cover and cook for about 10 minutes, stirring gently once or twice until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
• Sprinkle the fresh cilantro over the cauliflower and serve.

CAULIFLOWER CHEESE GRATIN RECIPE

Steps:

• Add the cauliflower to a large pan of boiling water and cook for 10 mins until just tender. Leave to drain in a colander.
• To make the sauce: Melt the butter in a pan, add the flour and stir to make a paste. Take off the heat. add a little milk and beat well until smooth. Put back on the heat and gradually add the rest of the milk. Bring to the boil, add the bay leaf and cook for 5 minutes, stirring.
• Add the spring onions to the sauce and cook for a couple of mins. Remove the bay leaf. Stir in the mustard, some nutmeg and the Cheddar.
• Put a gratin dish under the grill to warm up for a few mins. Arrange cauliflower in the dish. Pour sauce over. Scatter with the tomatoes, breadcrumbs and Parmesan. Grill for about 5 mins. Finally, season your cauliflower cheese with pepper.