Green Bean And Cauliflower Gratin Food

GREEN BEAN AND CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.

CLASSIC GREEN BEANS AU GRATIN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

RAINBOW CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Cook the cauliflower and green beans according to the package directions. Transfer to a colander to drain.
• Meanwhile, melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and whisk until bubbling all over, about 1 minute. While whisking continuously, slowly add the milk and continue to cook until the mixture is thick enough to coat the back of a spoon, about 3 minutes more. Whisk in 1 cup of the Cheddar, 1/3 cup of the Parmesan, the nutmeg, 1 teaspoon salt and several grinds of pepper until smooth.
• Place half of the cauliflower and green beans in the bottom of a 7-by-11-inch or other 2-quart baking dish, then pour over half of the cheese sauce. Top with the remaining cauliflower and green beans, then the remaining cheese sauce, making sure the vegetables are evenly coated.
• Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl, then mix in the breadcrumbs, remaining 1/4 cup shredded Cheddar and remaining 2 tablespoons Parmesan. Sprinkle the breadcrumb mixture over the gratin. Bake until the top is golden brown and the cheese sauce is bubbling at the edges, about 20 minutes. Let cool for 5 minutes before serving.

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.

CAULIFLOWER GRATIN

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.

CHEESY GREEN VEG GRATIN

Steps:

• Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
• Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
• Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
• Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

CAULIFLOWER GRATIN

Steps:

• Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
• Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
• In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
• Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
• Bake for 45 minutes, then serve.

CAULIFLOWER & GREEN BEAN CURRY

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.