Cauliflower Gratin With Queso Cotija Recipes

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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 GRATIN WITH COUSCOUS AND PARMESAN



Cauliflower Gratin with Couscous and Parmesan image

The rich, creamy Parmesan cheese sauce is a nice match for subtle cauliflower, and crisp bread crumbs add texture over the couscous.

Provided by Laka kuharica - Easy Cook

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 4

Number Of Ingredients 14

½ head green cabbage, torn into small pieces
4 thin slices pancetta
1 large head cauliflower, cut into florets
¼ cup couscous
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
½ tablespoon finely chopped fresh oregano
¼ teaspoon sea salt
¼ cup coarsely grated Swiss cheese
1 pinch ground black pepper
1 pinch cayenne pepper
4 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
  • Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
  • Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
  • Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 37.2 g, Cholesterol 37.1 mg, Fat 13.3 g, Fiber 9.8 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 473.3 mg, Sugar 13 g

CAULIFLOWER GRATIN WITH QUESO COTIJA



Cauliflower Gratin With Queso Cotija image

I made this for our Tex Mex day after Thanksgiving menu. It would make a great side to any Mexican dinner and I won't wait until next Thanksgiving to make this one again. It received many compliments. You can assemble this gratin (through step 2) a day ahead; cover and chill. From Sunset Magazine.

Provided by cookiedog

Categories     Cauliflower

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

2 heads cauliflower, rinsed (3 lb. total)
3/4 cup whipping cream
1/4 teaspoon cayenne
salt & freshly ground black pepper
1 lb fresh poblano chile, roasted, peeled, seeded, and cut into strips
12 ounces Cotija cheese, shredded (or use a combination of cotija and monterey jack)

Steps:

  • In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
  • In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
  • Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups/750 ml milk
1 bay leaf
1 clove garlic, split
3 tablespoons butter
3 tablespoons flour
1/2 cup/50 g grated Gruyere cheese
Kosher salt and freshly ground black pepper
Kosher salt
1 pound/500 g cauliflower florets
Freshly ground black pepper
1/4 cup/20 g breadcrumbs
2 to 3 tablespoons grated Parmesan cheese

Steps:

  • Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
  • Heat the oven to 425 degrees F/210 degrees C.
  • Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

CAULIFLOWER WITH COTIJA CHEESE



Cauliflower with Cotija Cheese image

Number Of Ingredients 6

1 1/2 pounds cauliflower (1 medium), cut into florets
1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/3 cup , crumbled cotija cheese or queso, añejo
2 teaspoons finely choppd fresh parsley or cilantro

Steps:

  • Cook the cauliflower in a large pan of boiling water until barely tender, about 4 minutes. Drain and return to the pan while hot. Add the butter, olive oil, and salt. Stir very gently to melt the butter and coat the cauliflower. Transfer to a shallow serving bowl or platter. Sprinkle with the cheese and parsley. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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

JACQUES'S CAULIFLOWER AU GRATIN



Jacques's Cauliflower Au Gratin image

Make and share this Jacques's Cauliflower Au Gratin recipe from Food.com.

Provided by IngridH

Categories     Cheese

Time 50m

Yield 1 large gratin dish, 6-8 serving(s)

Number Of Ingredients 10

1 head cauliflower, 2 1/2 - 3 pounds
1/4 teaspoon salt
2 cups milk, plus more if needed
1/2 cup cream
4 tablespoons butter (plus butter for the baking dish)
1/3 cup flour
salt
fresh ground black pepper
1 pinch nutmeg, freshly ground
3/4 cup gruyere, grated (or other swiss cheese)

Steps:

  • Preheat the oven to 400°F.
  • Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
  • Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
  • Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish. Reserve the cooking water for the sauce.
  • Pour 2 cups of milk, and 1/2 cup cooking water, and 1/2 cup cream into a saucepan and heat slowly. Do not boil!
  • Melt the butter in a large saucepan, and whisk in the flour to make a loose paste. Cook over medium heat for about 2 minutes while stirring constantly. Don't let it color more than a light beige.
  • Remove the roux from the heat. Pour the milk mixture into the roux and whisk vigorously to blend. Return to the heat and bring to a gentle boil, stirring constantly. Whisk in 1/2 teaspoon of salt, 1/8 teaspoon white pepper, and a pinch or two of nutmeg. Taste, adjust seasoning as needed to suit your taste. Simmer for 2 to 3 minutes, stirring constantly with a wooden spoon. The sauce should be thick, but pourable. If necessary, thin with a bit of milk or cooking liquid, stirring to blend well, and adjust the seasonings if needed.
  • Season the florets with 1/8 teaspoon each salt and pepper, and scatter 1/4 cup of the grated cheese over the top. Set the gratin on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese.
  • Place the sheet on the middle rack of the oven and bake until the sauce is bubbling and the cheese is browned, about 25 minutes.
  • DO AHEAD NOTE: The assembled gratin can be made several hours ahead, and store, well wrapped in the refrigerator. Preheat the oven to 375F and allow 30 to 40 minutes for heating the gratin and browning the cheese.

Nutrition Facts : Calories 283.7, Fat 21.5, SaturatedFat 13.2, Cholesterol 68.7, Sodium 286, Carbohydrate 14.6, Fiber 2.1, Sugar 2, Protein 9.8

FOUR-CHEESE CAULIFLOWER GRATIN



Four-cheese cauliflower gratin image

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

2 cauliflowers
125g ball mozzarella , torn into pieces
200g gruyère or cheddar, grated
30g crispy onions
25g butter
25g plain flour
300ml whole milk
30g English mustard
100g cream cheese
1 tsp truffle oil (optional)
100g parmesan or vegetarian alternative, finely grated

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

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.

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From fooddiez.com


MAKING QUESO WITH COTIJA CHEESE - THERESCIPES.INFO
Place cheese and cornflour in a bowl, toss to coat. Melt butter over medium heat in a large saucepan or small pot. Add garlic and onion, cook slowly for 3 minutes or until onion is translucent but not browned. Add tomato (including juices) and …
From therecipes.info


CAULIFLOWER GRATIN WITH QUESO COTIJA | CAULIFLOWER GRATIN ...
Mar 25, 2015 - We had bought Cotija Cheese last week and were looking for recipes to use it up. I found this recipe, which since it is Cauliflower and Che...
From pinterest.com


CAULIFLOWER AU GRATIN | THAT LOW CARB LIFE
2021-10-14 Preheat oven to 400 degrees. Toss the cauliflower, oil, garlic powder, and salt and pepper together to coat. Arrange the cauliflower on a rimmed sheet pan and bake for 20 minutes or until lightly browned and slightly tender. Grease a 9x9 baking dish with nonstick spray.
From thatlowcarblife.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


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Top Asked Questions

How to cook cauliflower gratin with gratin?
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.
How to cook cauliflower with cheese sauce?
Directions. 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.
How to make grilled cauliflower Parmesan with gruyere?
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.
How to cook gratin gratin with gruyere cheese?
Directions. 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.

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