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 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
EASY CAULIFLOWER GRATIN
Creamy side dish.
Provided by Sue Cantrell
Time 40m
Yield 4
Number Of Ingredients 3
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
CAULIFLOWER GRATIN
Provided by Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
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 AU GRATIN
A very simple recipe for cauliflower that everyone always loves (even those who say they 'hate' cauliflower change their minds after trying this).
Provided by evelynathens
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
- Season lightly with white pepper and sprinkle all the cheeses over.
- Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
- Bake in a 375F oven until lightly golden-brown.
- Allow to cool slightly before serving.
- This is also super good at room temperature or cold.
- (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.
CAULIFLOWER AU GRATIN
Add something crusty to your family's Italian cuisine night. Serve cauliflower flavored with spices herbs and three types of cheese - a side dish that's ready in 40 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Separate cauliflower into florets. In 3-quart saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add cauliflower, onion and lemon juice; cover and heat to boiling. Reduce heat; simmer about 6 minutes or until cauliflower is just tender. Drain.
- Heat oven to 425°F. In ungreased 9-inch square pan, mix oil, garlic and parsley. Heat uncovered in oven 5 minutes. Spread cauliflower and onion in pan; sprinkle with pepper and cheeses.
- Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.
Nutrition Facts : Calories 140, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g
GRATINEE OF CAULIFLOWER
Creamy, cheesy but not too thick or heavy, this is a good side for a pork loin.
Provided by Emily Weinstein
Categories brunch, dinner, easy, lunch, weekday, casseroles, main course
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large skillet over medium heat. Add the garlic and sauté 2 minutes. Stir in the prosciutto and sauté 2 minutes more.
- Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes.
- Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from the heat.
- Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 30 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 480 milligrams, Sugar 4 grams, TransFat 0 grams
CAULIFLOWER GRATIN
This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 287 g, Fat 21 g, Fiber 3 g, Protein 10 g
CLASSIC CAULIFLOWER AU GRATIN
Yummy, cheesy cauliflower. Very easy to make with a little kick.
Provided by janette
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 21.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.5 g, Protein 11.6 g, SaturatedFat 7.8 g, Sodium 408.2 mg, Sugar 8.1 g
CAULIFLOWER GRATIN
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
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.
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.
CAULIFLOWER AU GRATIN
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I'll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! -Jacki Ricci, Ely, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 351 calories, Fat 32g fat (20g saturated fat), Cholesterol 100mg cholesterol, Sodium 362mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
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
CAULIFLOWER GRATIN
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Provided by Trine Hahnemann
Categories Winter Thanksgiving Christmas Soufflé/Meringue Casserole/Gratin Cauliflower Cabbage Egg Milk/Cream Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
- Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
- In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
- Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
- Bake for 45 minutes, then serve.
CAULIFLOWER GRATINATE
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 450°F. Lightly butter a large baking dish, preferably one nice enough to present at the table.
- Trim and discard the cauliflower leaves, cut the florets off the core, discard the core, and cut the florets into 1 1/2-inch pieces.
- Warm the butter, olive oil, onion, garlic, and 1 teaspoon of the salt in a heavy-bottomed saucepan over medium heat and cook until the onion begins to soften, 3 to 4 minutes, stirring often to prevent the garlic from browning. Add the cauliflower, cream, and the remaining teaspoon of salt, increase the heat to high, and bring the cream to a boil. Reduce the heat to low and simmer the cauliflower until it is tender, 10 to 12 minutes. Pour the cauliflower through a fine-mesh strainer, reserving the cream. Return the cream to the saucepan and simmer it over medium heat until it reduces by one-third and becomes the consistency of thin gravy, taking care that the cream doesn't brown. Return the cauliflower to the saucepan and stir gently to combine with the cream. Transfer the cauliflower and cream to the prepared baking dish and bake for 30 minutes, or until the top is golden brown. Remove the cauliflower from the oven and set aside for a few minutes to cool slightly before serving. Serve warm.
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