CAULIFLOWER AU GRATIN
A very simple recipe for cauliflower that everyone always loves (even those who say they 'hate' cauliflower change their minds after trying this).
Provided by evelynathens
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
- Season lightly with white pepper and sprinkle all the cheeses over.
- Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
- Bake in a 375F oven until lightly golden-brown.
- Allow to cool slightly before serving.
- This is also super good at room temperature or cold.
- (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.
LORI'S CAULIFLOWER AU GRATIN
I love cauliflower and this is one of my favorite recipes. I have been making it for years. The horseradish makes it special. I always add the full 2 tablespoons.
Provided by Lori
Categories Side Dish Vegetables Cauliflower
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
- Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
- Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 278 calories, Carbohydrate 10.9 g, Cholesterol 82.7 mg, Fat 24 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 14.7 g, Sodium 260.6 mg, Sugar 4.4 g
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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:
- 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.
CAULIFLOWER AU GRATIN
This is a different way to prepare cauliflower that is very tasty. I had this dish at a neighbor's barbecue and had to have the recipe.
Provided by Chris from Kansas
Categories Cauliflower
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Steam cauliflower for 10 minutes.
- Simmer next 4 ingredients for 5 minutes and then add seasonings.
- Combine cauliflower and sauce in baking dish.
- Sprinkle with cheese and breadcrumbs.
- Bake 15 minutes at 375°.
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
LOW CARB BAKED CAULIFLOWER CASSEROLE
This easy, healthy and keto friendly Low Carb Baked Cauliflower Casserole is a gluten free, delicious side dish that even the pickiest of eaters will love!
Provided by Taylor
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Turn your oven to 375 degrees and bring a large pot of salted water a boil. Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes. Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.
- While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
- Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
- Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
- Spread 1/3 of the sauce on the bottom of an 8x8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
- Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
- Let stand for 5 minutes and DEVOUR!
Nutrition Facts : Calories 174 kcal, Carbohydrate 8.6 g, Protein 9.1 g, Fat 12.2 g, SaturatedFat 7.2 g, Cholesterol 35 mg, Sodium 467 mg, Fiber 2.5 g, Sugar 4.6 g, UnsaturatedFat 3.4 g, ServingSize 1 serving
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- Add flour to saucepan and cook while stirring constantly until mixture just starts to brown, about 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Stir in salt and lots of pepper. Cook until just simmering. Remove sauce from heat and stir in half the shredded Gruyere or cheddar cheese until it melts.
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- Cook the cauliflower: Cook the cauliflower in a large pot of salted boiling water for about 5 minutes, or until tender but still firm. Drain.
- Make the cheese sauce: In a saucepan, melt the 4 tbsp of butter. Add the flour and whisk, cook for 2 minutes. Pour the hot milk into the roux and stir until smooth. Let it come to a boil, whisking continuously until thickened, another minute after it comes to a boil. Remove from heat. Stir in the salt, pepper, nutmeg, 1 cup of the gruyere cheese and ½ cup of the Parmesan cheese.
- Assemble the gratin: In a 9x13-inch casserole dish, pour about ⅓ of the cheese sauce, then place all the cauliflower on top. Pour the remaining cheese sauce over the cauliflower. Sprinkle the remaining gruyere cheese and parmesan cheese over the casserole.
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- In a medium saucepan, bring cream and nutmeg to the boil and simmer until reduced by half. Season with salt and pepper to taste.
- Trim cauliflower and separate the florets. Place florets into a casserole dish and pour over cream mix. Sprinkle with cheeses and bake in oven for 20-30 minutes until golden.
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- In a large dutch oven or sauce pan, boil 4-5 cups of water. Cut cauliflower into florets and steam for about 6-8 minutes, or until tender on the outside but still crisp in the middle.
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