Stovetop Cauliflower Gratin Food

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CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

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.

SKILLET CAULIFLOWER GRATIN



Skillet Cauliflower Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Grate 1 head cauliflower on the large holes of a box grater. Cook in butter in an ovenproof skillet over medium-high heat, stirring, until golden, 8 minutes. Add 1 cup heavy cream; season with nutmeg, salt and pepper. Cook until thickened, 3 to 5 minutes. Top with 1 cup shredded gouda. Broil until browned, about 3 minutes.

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

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

STOVETOP CAULIFLOWER GRATIN



Stovetop Cauliflower Gratin image

Cauliflower in a creamy Parmesan sauce with a lemony breadcrumb topping--no baking required.

Provided by College Inn® Broths and Stocks

Categories     College Inn® Broths and Stocks

Time 35m

Yield 4

Number Of Ingredients 10

⅓ cup panko bread crumbs
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
½ cup diced onion
2 tablespoons all-purpose flour
2 cups College Inn® 40% Less Sodium Garden Vegetable Broth
1 (2.5 pound) head cauliflower, trimmed and cut into 1-inch florets
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Steps:

  • Toast panko in a 4- to 5-qt. saucepan or Dutch oven over medium heat about 3 minutes, stirring occasionally. Transfer quickly to a small bowl; stir in parsley and lemon zest and set aside.
  • Heat oil in same pan over medium heat. Add onion and cook, stirring occasionally, about 4 minutes or until tender. Whisk in flour and cook 1 minute, stirring constantly. Whisk in broth and bring to a boil, stirring occasionally.
  • Stir in cauliflower; cover and simmer 7 to 8 minutes or until tender, stirring halfway through. Stir in Parmesan and season to taste with salt and pepper. Sprinkle with panko mixture and serve.

Nutrition Facts : Calories 227.8 calories, Carbohydrate 34 g, Cholesterol 4.4 mg, Fat 8.8 g, Fiber 7.6 g, Protein 9.1 g, SaturatedFat 1.9 g, Sodium 455.9 mg, Sugar 7.7 g

CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional

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.

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