Cauliflower Gratin Recipe With Buttery Ritz Topping

CAULIFLOWER GRATIN

Steps:

• Preheat oven to 350F
• Remove the outer leaves from the cauliflower and separate into florets. Separate or slice them into approximately 1 inch pieces. I like to leave the florets intact as much as possible because it looks pretty. Leave short sections of the stem on, they're delicious.
• Put the cauliflower into a large microwave safe bowl and cover with plastic wrap or a microwave cover. (Do not add water.) Microwave on high for 4 minutes and set aside.
• Toss the crumb topping ingredients together with a fork until everything is evenly moistened, and set aside.
• Melt the butter in a large heavy saucepan and add the flour. Stir and cook for a minute, but don't let it brown.
• Before adding the milk and cream, it's best to heat them up, and I do this in the microwave, just heat until hot to the touch. Slowly add the hot milk/cream to the flour mixture, whisking constantly to prevent lumps. Bring this up to a boil over medium heat, stirring and scraping the sides of the pan almost constantly. When the mixture has thickened and you see the first bubbles, take off the heat. Season with salt, pepper, and nutmeg.
• Let the pan sit for a minute or so to cool slightly, then whisk in the cheeses. Stir until completely melted. Add the cauliflower (if there is any water in the bowl leave it behind) and fold in well.
• Turn everything into your casserole dish and top with the crumb topping. Bake for 25 to 30 minutes until the whole casserole is bubbling and the top is starting to turn golden.

CAULIFLOWER GRATIN

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 GRATIN RECIPE WITH BUTTERY RITZ TOPPING

Steps:

• Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil spray.
• Cook the cauliflower florets in boiling water for 3 minutes, and then drain well.
• Whisk together the cream cheese, milk, Frank's RedHot sauce, onion powder, garlic powder, salt, Worcestershire sauce, Dijon mustard, and black pepper in a medium saucepan over medium heat. Once the sauce is smooth, whisk in the shredded cheese a handful at a time until the sauce is smooth.
• Add the Ritz crackers to a zip-top plastic bag and crush. Add the thyme, black pepper, and butter, seal the bag, and shake it around to mix.
• Stir together the cauliflower and cheese sauce. Pour it into the prepared casserole dish. Sprinkle the cracker topping evenly on top.
• Bake until the casserole is bubbling outside and the topping is golden, about 15 minutes.

CAULIFLOWER GRATIN

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.

CLASSIC CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
• Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

EASY CAULIFLOWER GRATIN

Steps:

• Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
• In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
• Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
• Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.

CAULIFLOWER GRATIN

Steps:

• Preheat over to 425.
• Trim the cauliflower, separate the florets, and cook in the milk and salt until tender, about 10 to 15 minutes. Drain, reserving 1/3 cup of the milk.
• Arrange the cooked florets in a lightly buttered baking dish. Beat together the egg and reserved milk. Add the cheese and spread the mixture over the florets. Dot with butter.
• Bake for about 10 minutes or til liquid is set then broil until browned.