Cauliflower Gratin With Gruyere And Hazelnuts Recipes

CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS RECIPE:

Steps:

• Preheat oven to 375 degrees F. Butter a 2-quart oven-to-table baking dish or gratin pan; set aside.
• Cut off and discard base of cauliflower, then cut the head into small, individual florets.
• Bring a large pot of water to a boil and salt generously. Add cauliflower florets to pot and cook until tender (but not mushy) when pierced with a sharp knife, about 5 minutes. Drain florets and thoroughly pat dry with a clean kitchen towel.
• Place the drained and dried cauliflower in the prepared baking dish and toss with creme fraiche and half of the grated cheese. Season to taste with salt and pepper. Sprinkle remaining cheese over cauliflower, then top with bread crumbs and hazelnuts.
• Bake on center rack of oven until cheese has melted and bread crumbs and nuts are golden, approximately 20 to 25 minutes.
• Garnish with chives or parsley before serving.
• Serves 5 to 6.
• Creme fraiche is available in many supermarkets. If you can't find it, the following recipe works well. It needs to be made at least 6 hours in advance.
• Whisk cream and sour cream together in a medium non-reactive bowl. Let stand at room temperature until thickened, 6 hours or longer. Cover and refrigerate. NOTE: Creme fraiche can be stored up to 1 week, covered, in refrigerator.
• Makes about 1 1/3 cups.

GRATIN OF CAULIFLOWER WITH GRUYERE

Steps:

• Preheat oven to 400°.
• Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray.
• Sprinkle with 1/4 teaspoon salt; toss.
• Bake at 400° for 30 minutes or until almost tender.
• Cool 5 minutes.
• Preheat broiler.
• Melt butter in a saucepan over medium heat.
• Remove from heat & stir in panko & 1/4 cup cheese and chives.
• Heat a medium saucepan over medium-high heat & coat with cooking spray.
• Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently.
• Add garlic; sauté 1 minute, stirring constantly.
• Add flour; cook 1 minute, stirring constantly.
• Gradually add milk, stirring with a whisk; bring to a boil.
• Cook 3 minutes or until thick, stirring constantly.
• Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper.
• Pour milk mixture over cauliflower mixture; toss.
• Top evenly with cheese mixture & broil 3 minutes or until golden brown and thoroughly heated.

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.