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
CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS
Categories Milk/Cream Side Bake Vegetarian Quick & Easy Casserole/Gratin Horseradish Cheddar Cauliflower Fall Winter Gourmet
Yield Makes 8 servings
Number Of Ingredients 10
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.
CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS
Categories Cheese Vegetable Side Bake Vegetarian Casserole/Gratin Cauliflower Fall Gourmet
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- 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 a buttered 2-quart baking dish.
- While cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, 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 in middle of oven until topping is golden brown, about 10 minutes.
CAULIFLOWER GRATIN WITH GARLIC BREADCRUMBS
I think of this as a sort of green vegetable side dish at Thanksgiving. It has a great taste and the apples make the flavor a little more unusual.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes.
- Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to "rest" on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed.
- Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend.
- Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately.
CAULIFLOWER AND HORSERADISH GRATIN
Make and share this Cauliflower and Horseradish Gratin recipe from Food.com.
Provided by lazyme
Categories Cauliflower
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Steam cauliflower until crisp-tender, about 9 minutes.
- Transfer to 13x9x2"-inch glass baking dish.
- Melt 3 tablespoons butter in heavy large saucepan over medium heat.
- Add flour and stir 2 minutes (do not brown).
- Gradually whisk in half and half.
- Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
- Mix in 5 tablespoons horseradish and vinegar.
- Season to taste with nutmeg, salt and pepper.
- Pour sauce over cauliflower and mix to coat.
- Sprinkle cheese over.
- (Can be made 1 day ahead. Cover and chill).
- Melt 3 tablespoons butter in heavy medium skillet over medium heat.
- Mix in mustard and remaining 2 tablespoons horseradish.
- Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
- Sprinkle over cauliflower.
- Bake until cauliflower is heated through, about 25 minutes.
CAULIFLOWER AND BROCCOLI CHEDDAR GRATIN
This is a new recipe that I recently tried out for Thanksgiving. It piqued another cook's interest so I said if it was good, I would post it. It is very good and tastes better reheated the next day!
Provided by Irmgard
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Butter a 9" x 13" baking dish.
- Cut enough cauliflower and broccoli into bite-size pieces to nearly fill the dish.
- Peel and thinly slice the carrot.
- Bring a large pot of water to a boil.
- Add the vegetables; cook 2 minutes or until cooked but still very crisp.
- Drain in a colander; cool under cold running water.
- Drain again; turn into baking dish.
- Combine the bread crumbs, cheese, basil, horseradish, salt and pepper in a small bowl.
- Stir in the butter; set aside.
- To make the sauce, melt butter in a medium saucepan over medium heat.
- Add the chopped onion; saute 3 to 5 minutes or until softened.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually mix in the milk and mustard while stirring constantly.
- Cook for 10 minutes, stirring frequently, until the mixture thickens and just boils.
- Remove from heat; stir in the salt and cheese; pour evenly over the vegetables.
- Arrange the rack over the oven centre; preheat the oven to 400 degrees F.
- Scatter the crumb mixture evenly over the vegetables in cheese sauce.
- Bake 20 to 25 minutes or until bubbly around the edges and the topping is crisp and brown.
Nutrition Facts : Calories 374.7, Fat 19.8, SaturatedFat 11.7, Cholesterol 55.6, Sodium 731.7, Carbohydrate 34.6, Fiber 4.7, Sugar 5, Protein 16.6
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