MASHED CAULIFLOWER AU GRATIN
Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. -Sandie Parker, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until very tender, 10-12 minutes. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13x9-in. baking dish., In a small bowl, mix bread crumbs with melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, until heated through and topping is golden brown, 40-50 minutes. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 238 calories, Fat 17g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.
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.
BAREFOOT CONTESSA'S CAULIFLOWER GRATIN
Make and share this Barefoot Contessa's Cauliflower Gratin recipe from Food.com.
Provided by Juenessa
Categories Cauliflower
Time 50m
Yield 4-6 serving(s)
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.
Nutrition Facts : Calories 451.1, Fat 27.5, SaturatedFat 16.4, Cholesterol 80.9, Sodium 472.2, Carbohydrate 32.6, Fiber 7.4, Sugar 7.2, Protein 23
CAULIFLOWER AU GRATIN
Cheesy cauliflower.
Provided by Amy Woessner
Categories Side Dish Vegetables Cauliflower
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
- Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
- Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is melted and browned, about 25 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g
MASHED POTATO AND CAULIFLOWER GRATIN
Recipe for mashed potato and cauliflower gratin.
Provided by Gina Marie Miraglia Eriquez
Categories Potato Side Bake Thanksgiving Vegetarian Casserole/Gratin Cauliflower Fontina Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Put potatoes and 2 teaspoons salt in a large heavy saucepan and generously cover with cold water (about 2 1/2 quarts). Bring to a boil, then reduce heat, and simmer, partially covered, until potatoes are tender, 15 to 20 minutes.
- While potatoes are boiling, heat 3/4 cup milk and 3 tablespoons butter in a small saucepan until butter is melted and milk is hot but not boiling. Keep warm off heat, covered.
- Drain potatoes well in a sieve or colander and return to hot saucepan. Add milk mixture, Fontina, and pepper, and mash with a potato masher or fork to desired consistency. Season with salt and keep warm, covered.
- Bring a pot of well-salted water to a boil, then add cauliflower and garlic and simmer until cauliflower is very tender, 13 to 15 minutes.
- Drain cauliflower in a colander and pulse with remaining 1/2 cup milk, 1/2 cup Parmigiano-Reggiano, and 3 tablespoons butter in a food processor until it's a chunky purée.
- Stir together mashed potatoes and cauliflower mixture in a large bowl and season with salt and pepper. Transfer to a buttered 3-quart flameproof shallow baking dish (not glass).
- Heat oven to 425°F with rack in middle. Melt remaining 2 tablespoons butter and gently brush over potato-cauliflower mixture, then sprinkle evenly with remaining 1/4 to 1/2 cup Parmigiano-Reggiano (to taste). Bake until potato mixture bubbles around edges, about 20 minutes.
- Turn on broiler and broil 6 to 8 inches from heat until topping is browned in spots, 1 to 2 minutes.
PARMESAN MASHED CAULIFLOWER GRATIN
Who needs mashed potatoes when you can make this light and fluffy parmesan mashed cauliflower gratin? Made from simple clean ingredients, this mashed cauliflower recipe is the perfect side dish with any meal.
Provided by Sarah Thomas-Drawbaugh
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven top 400 degrees.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 16 g, Protein 18 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 55 mg, Sodium 891 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 6 g
CHEDDAR MASHED CAULIFLOWER
Want an alternative to mashed potatoes? Try cauliflower jazzed up with cheddar cheese and rosemary. -Chrystal Baker, Studio City, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a Dutch oven, bring 1 in. of water to a boil. Add cauliflower; cover and cook until tender, 5-10 minutes. Drain. Mash cauliflower with the milk, rosemary and salt. Stir in cheese until melted. If desired, top with additional fresh rosemary and coarsely ground black pepper.
Nutrition Facts : Calories 122 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 374mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 5g fiber), Protein 8g protein.
CAULIFLOWER AU GRATIN
Make and share this Cauliflower au Gratin recipe from Food.com.
Provided by Gretchen Lauro
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Lightly butter 6-cup (1. 5L) dish.
- In pot of boiling water, cook cauliflower for 3 to 5 min or until tender-crisp.
- Drain and transfer to baking dish, sprinkle with red pepper.
- In non stick saucepan, melt butter.
- Add flour and garlic, cook stirring over low heat for a minute or so.
- Add milk bring to simmer and stir constantly until thickened.
- Add Cheddar and Parmesan, dill, salt and pepper, stir until cheese melts.
- Pour over califlower.
- Toppig: Mix Parmesan and bread crumbs and sprinkle on top.
- Bake, uncovered for 25 to 30 minutes.
Nutrition Facts : Calories 311.2, Fat 16.7, SaturatedFat 10.1, Cholesterol 48.5, Sodium 878.8, Carbohydrate 27.3, Fiber 4.8, Sugar 5.1, Protein 15
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