EASY CAULIFLOWER GRATIN
With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
- In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
- Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
- Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
CLASSIC CAULIFLOWER AU GRATIN
Yummy, cheesy cauliflower. Very easy to make with a little kick.
Provided by janette
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 21.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 7.8 g, Sodium 408.2 mg, Sugar 8.1 g
GRATINEE OF CAULIFLOWER
Creamy, cheesy but not too thick or heavy, this is a good side for a pork loin.
Provided by Emily Weinstein
Categories brunch, dinner, easy, lunch, weekday, casseroles, main course
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté 2 minutes. Stir in the prosciutto and sauté 2 minutes more.
- Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.
- Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from the heat.
- Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 30 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
CAULIFLOWER GRATIN
This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 287 g, Fat 21 g, Fiber 3 g, Protein 10 g
CAULIFLOWER GRATIN
Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. - Mary Zinchiak, Boardman, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining ½ teaspoon salt and 1/2 teaspoon pepper until smooth. , Pour ¾ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 196 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CAULIFLOWER AU GRATIN
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I'll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! -Jacki Ricci, Ely, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 351 calories, Fat 32g fat (20g saturated fat), Cholesterol 100mg cholesterol, Sodium 362mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
CAULIFLOWER GRATIN
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
- Heat the oven to 425 degrees F/210 degrees C.
- Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.
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
EASY CAULIFLOWER GRATIN
Creamy side dish.
Provided by Sue Cantrell
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
- Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 22.1 g, Cholesterol 42.9 mg, Fat 31.5 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 1139.8 mg, Sugar 6.9 g
GRATIN OF CAULIFLOWER WITH GRUYERE
I love anything with gruyere and can't wait to try this dish!! From Cooking Light 11/08...."Gruyère's nutty, earthy flavor is a nice match for subtle cauliflower, and crisp breadcrumbs add texture. Substitute broccoli for the cauliflower, if you prefer. You can prepare all the elements for the dish a day ahead, if necessary. Refrigerate the sauce, the cauliflower, and the breadcrumb mixture separately, and simply assemble before baking."
Provided by Meredith .F
Categories Low Cholesterol
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- 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.
- Preheat broiler.
- Melt butter in a saucepan over medium heat.
- Remove from heat & stir in panko & 1/4 cup cheese and chives.
- Heat a medium saucepan over medium-high heat & coat with cooking spray.
- Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently.
- Add garlic; sauté 1 minute, stirring constantly.
- Add flour; cook 1 minute, stirring constantly.
- Gradually add milk, stirring with a whisk; bring to a boil.
- Cook 3 minutes or until thick, stirring constantly.
- Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper.
- Pour milk mixture over cauliflower mixture; toss.
- Top evenly with cheese mixture & broil 3 minutes or until golden brown and thoroughly heated.
Nutrition Facts : Calories 157.8, Fat 6.3, SaturatedFat 3.6, Cholesterol 19.8, Sodium 292.2, Carbohydrate 17.8, Fiber 3.1, Sugar 7.4, Protein 8.7
GRATIN OF CAULIFLOWER, TOMATO, PINE NUTS & SAFFRON
This is a fantastic, different way to serve cauliflower. It's a modification of a recipe from Fine Cooking. I love it. Great with lamb or any braised meat.
Provided by P48422
Categories Cauliflower
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a small, dry skillet over medium low heat, toast the pine nuts, shaking constantly, until they are lightly toasted, about 2 minutes. Set aside.
- Tear the bread into pieces and put them into a food processor.
- Process until you have coarse crumbs, about 30 seconds.
- Transfer to a small bowl, drizzle with 3 tablespoons of the olive oil, mix well, and toss with 1 tablespoon of the parsley. Set aside.
- Heat the oven to 375ºF.
- In an ovenproof, large skillet (or a regular skillet, but you'll have to transfer the mixture to an ovenproof dish, so prepare a 9x9 shallow baking dish), heat 2 tablespoons of olive oil over medium heat.
- Add the cauliflower and saute until it begins to soften, about 5 minutes.
- Season to taste with salt and pepper and continue to cook until the cauliflower is deep golden brown, but still firm, about 7-10 minutes.
- Transfer the cauliflower to a bowl.
- Add the remaining tablespoon of olive oil to the pan and add the onion.
- Saute until soft and golden, about 5 minutes.
- Add the saffron and stir to combine.
- Add the tomatoes and olives and simmer over medium-low heat until the sauce thickens, about 5 minutes.
- Remove from the heat, fold in the cauliflower, the pine nuts, the remaining parsley.
- If the skillet isn't ovenproof, pour the mixture into your prepared dish.
- Sprinkle the breadcrumb mixture over the top.
- Bake until heated through and the flavors have had a chance to combine, about 15-20 minutes.
- Serve hot.
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