Cauliflower And Carrot Gratin Recipes

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CAULIFLOWER AND PARSNIP GRATIN



Cauliflower and Parsnip Gratin image

Provided by Patrick and Gina Neely : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 14

1 large head cauliflower (about 2 1/4 pounds), trimmed into small bite-size florets
1 large parsnip, sliced into 1-inch chunks
Kosher salt
4 tablespoons butter, plus more for greasing the pan
1 shallot, finely chopped
Freshly ground black pepper
1/4 cup all-purpose flour
2 to 2 1/2 cups whole milk, warmed
1 cup grated extra-sharp aged Cheddar (4 ounces)
Dash of hot sauce, such as Tabasco
1/4 cup panko breadcrumbs
2 tablespoons grated Parmesan
1 tablespoon olive oil
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
  • Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
  • Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.

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.

CAULIFLOWER AND CARROT CASSEROLE



Cauliflower and Carrot Casserole image

This is a great side-dish. Carrots and cauliflower are baked in a zesty hollandaise sauce. It may seem complicated but its very easy, as long as you have a blender. Very creamy and zippy!! Not to mention DELICIOUS!

Provided by FRENO

Categories     Side Dish     Casseroles     Cauliflower

Time 40m

Yield 6

Number Of Ingredients 9

1 head cauliflower, broken into small florets
4 medium carrots, peeled and diagonally sliced
3 egg yolks
¼ teaspoon salt
2 tablespoons lemon juice
1 dash hot pepper sauce (e.g. Tabasco™)
½ cup butter, melted
¾ cup coarsely crushed buttery round crackers
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring about 2 inches of water to a boil in a large pot. Add cauliflower and carrots, and boil for about 7 minutes, until fork tender. Drain well, and transfer to a 9x13 inch baking dish.
  • While the vegetables are cooking, combine the egg yolks, salt, lemon juice and hot pepper sauce in a blender or food processor. Blend for a few seconds to mix, then continue to blend while slowly pouring in 1/2 cup of hot melted butter. Continue blending until thickened. Pour this sauce over the vegetables in the baking dish. Stir together the cracker crumbs and remaining butter; sprinkle over the top of the casserole.
  • Bake for 20 minutes in the preheated oven, or until the casserole is bubbling, and the top is toasted. Let cool slightly before serving.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 26.2 g, Cholesterol 148.2 mg, Fat 27.5 g, Fiber 4.1 g, Protein 5.5 g, SaturatedFat 13.3 g, Sodium 537.9 mg, Sugar 6.1 g

CAULIFLOWER AND CARROT GRATIN



Cauliflower and Carrot Gratin image

An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.

Provided by Jan in Lanark

Categories     Cauliflower

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cauliflower (2 lb.)
3 large carrots (1/2 lb.)
1/4 cup butter
3 tablespoons flour
1 1/4 cups milk
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2 cup shredded old cheddar cheese
1/2 cup shredded old cheddar cheese
1/2 cup whole wheat bread crumbs
1/4 cup melted butter

Steps:

  • Divide cauliflower into florets.
  • Cut carrots diagonally into 1/4 inch slices.
  • In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
  • Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
  • Measure and remove 1/2 cup cooking liquid.
  • For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
  • Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
  • Stir in salt, pepper and nutmeg.
  • Blend in cheese.
  • Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
  • Recipe can be prepared ahead to this point; bring to room temp before baking.
  • For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
  • Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
  • Broil for 2-3 minutes to crisp and brown topping and serve immediately.
  • You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11

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.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

Provided by Trine Hahnemann

Categories     Winter     Thanksgiving     Christmas     Soufflé/Meringue     Casserole/Gratin     Cauliflower     Cabbage     Egg     Milk/Cream     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 10

1 cauliflower, about 600g (1lb 5oz)
½ Savoy cabbage, about 300g (10½oz)
1 litre (1 quart) water
50g (3½ tbsp) salted butter, plus 1 tsp, and more for the top
75g (generous ½ cup) plain flour (all-purpose flour)
100ml (scant ½ cup) whole milk
½ tsp freshly grated nutmeg
4 eggs, separated
2-3 tbsp breadcrumbs
Sea salt flakes and freshly ground black pepper

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.

CARROT AND CAULIFLOWER CASSEROLE



Carrot and Cauliflower Casserole image

This recipe came from the Holladay 7th Ward Cookbook, and was posted by Jeanne Forsberg. I found this when I had half a head of cauliflower and some carrots, and needed a vegetable side that I thought I could get kids to eat. As usual, cheese comes into play!

Provided by breezermom

Categories     Cheese

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 9

4 carrots, scraped and cut into 2-inch pieces
1/2 cauliflower head, broken into flowerets
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup whipping cream (I have substituted fat-free half and half successfully)
3/4 cup swiss cheese, shredded and divided
2 green onions, chopped
1/8 teaspoon dry mustard

Steps:

  • Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole.
  • Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside.
  • Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts.
  • Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.

Nutrition Facts : Calories 211.5, Fat 14.6, SaturatedFat 9, Cholesterol 46.6, Sodium 228.6, Carbohydrate 13.1, Fiber 3.4, Sugar 4.8, Protein 8.7

EASY CAULIFLOWER GRATIN



Easy Cauliflower Gratin image

Creamy side dish.

Provided by Sue Cantrell

Time 40m

Yield 4

Number Of Ingredients 3

1 head cauliflower, cut into 2-inch chunks
1 (15 ounce) jar Alfredo sauce
½ cup panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
  • Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 22.1 g, Cholesterol 42.9 mg, Fat 31.5 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 1139.8 mg, Sugar 6.9 g

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS



Cauliflower Cheddar Gratin with Horseradish Crumbs image

Categories     Milk/Cream     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Horseradish     Cheddar     Cauliflower     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets
1/2 stick (1/4 cup) unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
6 oz sharp Cheddar, coarsely grated (2 cups)
1/2 cup finely chopped scallion greens
1/2 teaspoon salt
1/2 teaspoon black pepper
20 (2-inch) square saltine crackers
2 tablespoons drained bottled horseradish

Steps:

  • Preheat oven to 450°F. Butter a 2-quart shallow baking dish.
  • Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to baking dish.
  • While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
  • Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
  • Sprinkle crumb topping evenly over cauliflower.
  • Bake gratin until topping is golden brown, about 10 minutes.

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2021-11-21 Preheat your oven to 375 degrees F. Spray 2 ½ quart baking dish or 9x9 inch baking pan with nonstick cooking spray, or grease with olive oil or butter. Add broccoli florets, cauliflower florets and sliced carrots to prepared baking dish. Set aside. In a large skillet or pot add butter and place over medium heat.
From ambitiouskitchen.com


CARROT, CAULIFLOWER, BROCCOLI AND MUSTARD GRATIN | RECIPE | RECIPES ...
Jan 14, 2014 - Use up frozen vegies in this crunchy gratin. Jan 14, 2014 - Use up frozen vegies in this crunchy gratin. Jan 14, 2014 - Use up frozen vegies in this crunchy gratin. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. …
From pinterest.com.au


CAULIFLOWER-CARROT CASSEROLE RECIPE | MYRECIPES
Fill a bowl with ice cubes and water. Cook carrots in boiling salted water for 6 minutes. Add cauliflower; cook 5 minutes. Drain; pour into ice bath. Drain again. Mist a 9-by-13-inch dish with cooking spray. Mix onion, garlic, horseradish, mayo, sour cream, salt and pepper. Stir in …
From myrecipes.com


CAULIFLOWER AU GRATIN - DELICIOUS MEETS HEALTHY
2021-10-15 Preheat the oven to 375 F. Bring water to a boil in a large pot. Carefully, add cauliflower florets and boil them until just tender but still firm for about 5 minutes. Drain well using a colander and place the florets in a 2 quart casserole dish. In a medium sized saucepan add the butter and melt over medium heat.
From deliciousmeetshealthy.com


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