Cauliflower And Bacon Gratin Recipes

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CAULIFLOWER AND CANADIAN BACON GRATIN IN MUFFIN CUPS



Cauliflower and Canadian Bacon Gratin in Muffin Cups image

This is a fun way to get your kids involved in cooking and get them excited about eating their own personal vegetable.

Provided by Melanie B.

Categories     Cauliflower

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

3 slices stale bread, any kind
2 tablespoons parmesan cheese, grated
3 tablespoons butter
1/3 cup flour
2 cups milk
2 lbs cauliflower, cored and cut into small pieces
1 cup gruyere cheese, grated
1/2 cup Canadian bacon, chopped

Steps:

  • In a food processor, shred the bread and Parmesan Cheese together until it becomes crumb like.
  • In a large saucepan, melt butter over medium low heat and add flour. Cook whisking vigorously for 2 minutes, being very careful not to burn. Add milk. Cook for another 2 minutes.
  • Increase heat to medium-high and add cauliflower. Bring to a boil, then reduce to a simmer. Cover pot and cook for abut 5 minutes until the cauliflower begins to soften. Add ham and remaining cheese. Remove from heat. Season with salt and pepper to your liking.
  • Cool mixture and scoop spoonfuls of the mixture into a muffin tin with each cup coated with non stick cooking spray. Cover the top of each "muffin" with the bread and Parmesan mixture.
  • Bake in a 350 degree oven for about 20 minutes, covered with foil. Remove foil and bake for about another 15 minutes, until bubbly and golden brown on top.
  • Enjoy!

Nutrition Facts : Calories 210.6, Fat 11.8, SaturatedFat 7, Cholesterol 35.9, Sodium 223, Carbohydrate 17.7, Fiber 3.2, Sugar 3.2, Protein 10.1

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

CHEESY CAULIFLOWER & BACON GRATIN



Cheesy cauliflower & bacon gratin image

This very indulgent version of cauliflower cheese is inspired by the après-ski classic, tartiflette

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 7

1 tsp vegetable oil
200g smoked bacon lardons or cubetti di pancetta
2 large onions , sliced
800g potatoes , thickly sliced
1kg cauliflower , cut into bite-size florets
100g medium-mature cheddar or gruyère , coarsely grated
250ml double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
  • Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
  • In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.

Nutrition Facts : Calories 817 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2.12 milligram of sodium

CAULIFLOWER, LEEK AND BACON GRATIN RECIPE - (4/5)



Cauliflower, Leek and Bacon Gratin Recipe - (4/5) image

Provided by bakeaholic

Number Of Ingredients 13

Topping:
1 head of cauliflower cut into bite-size florets
6 slices bacon, cut into thin strips
3 leeks, chopped into half moons
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
1/2 cup grated Gruyere
1/2 cup grated Parmesan
1 tsp. salt
1/2 cup fresh breadcrumbs
1/4 cup grated Gruyere
2 tbsp. melted butter

Steps:

  • 1. Preheat oven to 350 degrees F. Butter an 8 inch square or oval dish. 2. In a large pot of boiling, salted water, cook cauliflower for 5 minutes. Drain. Set aside in a bowl. 3. Meanwhile, cook bacon in a large skillet over medium heat for 5 minutes or until crispy. Set aside on paper towels. Discard all but 2 tsp. of fat. Add leeks to the skillet; cook, stirring occasionally, for 5 to 7 minutes or until very soft and just starting to turn golden. Transfer to the bowl with the cauliflower. Add bacon. 4. Wipe skillet clean. Melt butter in the skillet over medium heat. Sprinkle with flour; cook, whisking, for 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. Whisk in the Gruyere, Parmesan and salt until cheese is melted. 5. Pour over cauliflower mixture, stirring until well coated. 6. Transfer to buttered dish. Topping: In a bowl, stir together the breadcrumbs, cheese and butter. Sprinkle over the dish. Bake for about 30 minutes or until golden on top and heated throughout. Variation: Use broccoli and cheddar in place of cauliflower and Gruyere and Parmesan.

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