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.
CAULIFLOWER GRATIN
Steps:
- Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.
CAULIFLOWER GRATIN
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
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 WITH GRUYERE & HAZELNUTS
The combination of cauliflower and gruyere sounded so yummy I had to add this to my veggie folder. A definite keeper.
Provided by Nana Lee
Categories Cheese
Time 40m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Butter 2-quart oven-to-table baking dish or gratin pan. Set aside.
- Cut off and discard base of cauliflower, then cut head into small, individual florets.
- Bring large pot of water to 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 pat dry with a clean kitchen towel.
- Place cauliflower in prepared dish and toss with crème fraiche and half of the 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 preheated 375º F oven until cheese has melted and bread crumbs and nuts are golden, 20 to 25 minutes or more.
- Garnish with chives or parsley.
- Notes:
- Creme fraiche is available in most supermarkets.
- If you can't find it, this recipe works well; it needs to be made at least 6 hours in advance.
- Whisk 1 cup whipping cream and 1/3 cup sour cream together in medium non-reactive bowl.
- Let stand at room temperature until thickened, 6 hours or longer.
- Cover and refrigerate.
- Store up to 1 wk, covered, in refrigerator.
- Makes 1 1/3 cups.
- To toast hazelnuts:
- Spread on a rimmed baking sheet and bake in a preheated 350º F oven until browned and fragrant, 6 to 8 minutes.
- When cool enough to handle, place nuts in a kitchen towel and rub together to remove as much of the skins as possible.
Nutrition Facts : Calories 225, Fat 17.4, SaturatedFat 8.8, Cholesterol 50.4, Sodium 127.1, Carbohydrate 10.6, Fiber 3.6, Sugar 3.3, Protein 8.9
CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR
A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
- Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
- Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams
FOUR-CHEESE CAULIFLOWER GRATIN
Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury
Provided by Tom Kerridge
Categories Side dish
Time 2h10m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
- Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
EASY CAULIFLOWER GRATIN
With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Number Of Ingredients 8
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.
More about "cauliflower gratin with gruyere and hazelnuts recipes"
CAULIFLOWER GRATIN WITH GRUYERE AND PARMESAN - BOWL OF …
From bowlofdelicious.com
5/5 (4)Total Time 45 minsCategory Side DishCalories 312 per serving
- Bring a large pot of salted water to a boil. Turn heat to low, and add cauliflower florets to cook for about 5 minutes (they should be a bit tender but still firm). Drain and set aside.
- Meanwhile, add 2 tablespoons of the butter to a medium saucepan and melt over low heat. Add the flour (3 tablespoons) and stir together for about 1 minute to form a roux. Turn heat up to medium-high and gradually pour the milk in, whisking constantly, until no clumps remain. Bring to a gentle boil, turn heat back to low, and whisk constantly for about 1 minute, until it's thickened. Turn off the heat and stir in 1/2 cup of the shredded gruyere cheese and 1/2 cup of the grated parmesan cheese until melted. Season to taste with kosher salt and black pepper.
- In a small bowl or pyrex measuring cup, melt the remaining 2 tablespoons of butter. Add the breadcrumbs (1/2 cup) and the remaining 1/4 cup shredded gruyere and 1/4 cup grated parmesan. Stir together so everything is well coated in the butter.
CAULIFLOWER AU GRATIN RECIPE (WITH GRUYERE CHEESE) — SALT …
From saltandbaker.com
5/5 (2)Total Time 35 minsCategory Side DishCalories 426 per serving
- In a large pot of boiling water, cook the cauliflower flowerets until tender but still firm. About 5 minutes. Drain and transfer the cauliflower to a 2 qt casserole dish.
- In a medium sized sauce pan over medium heat, melt the butter. Once melted whisk in the flour. Cook for 1 minute or until you can smell a slightly nutty aroma. Slowly pour in the milk, whisking constantly. Bring to a boil, once boiling, reduce heat and continue stirring until thickened about 1 minute. Stir in the gruyere cheese, salt, pepper, and nutmeg. Remove from heat.
GRATIN OF CAULIFLOWER WITH GRUYèRE RECIPE | MYRECIPES
From myrecipes.com
5/5 (41)Calories 161 per servingServings 6
CAULIFLOWER GRATIN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MUSTARDY MEATBALL AND CAULIFLOWER GRATIN WITH GRUYèRE …
From latimes.com
EASY CAULIFLOWER GRATIN - LEMON BLOSSOMS
From lemonblossoms.com
KETO CAULIFLOWER AU GRATIN - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
BAREFOOT CONTESSA | CAULIFLOWER GRATIN | RECIPES
From barefootcontessa.com
TOP 40 CAULIFLOWER RECIPES WITH GRUYERE CHEESE
From hibiki.dixiesewing.com
CAULIFLOWER GRUYERE GRATIN | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
CAULIFLOWER AND GRUYERE GRATIN | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
RECIPE(TRIED): CAULIFLOWER GRATIN WITH GRUYERE AND HAZELNUTS ...
From recipelink.com
FRENCH STYLE MACARONI GRATIN - PARDON YOUR FRENCH
From pardonyourfrench.com
CAULIFLOWER & GRUYERE GRATIN | SWANSON RECIPES
From campbells.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love