Cauliflower Green Bean And Tomato Gratin Recipes

GREEN BEAN AND CAULIFLOWER GRATIN

Steps:

• Steam the green beans and vegetables for 5-10 minutes or until they are soft but not mushy.
• Preheat the oven to 400 degrees. Spray a 9 x 13 inch pan with cooking spray.
• Place 2 tablespoons of butter in a medium microwave safe dish and heat for 30 seconds. Add the breadcrumbs and mix. Stir in the mozzarella cheese and black pepper and set aside.
• Add the remaining butter to a large saute pan and melt over medium heat.
• Add the garlic and cook for one minute, stirring frequently.
• Sprinkle the pan with the flour and cook, stirring, for one minute.
• Slowly add the half and half while whisking the mixture. Bring to a boil, then reduce heat and simme, whisking occasionally, about 5 minutes.
• Stir in the Parmesan, mustard powder, and 2 teaspoons of salt. Remove from heat.
• Spread a third of the cream mixture to the bottom of the baking dish. Place the vegetables in the dish on top of the mixture. Pour the remaining sauce on top of the vegetables.
• Sprinkle with the breadcrumb mix.
• Bake for 25-30 minutes or until the sauce is bubbling.

CAULIFLOWER, GREEN BEAN, AND TOMATO GRATIN

Steps:

• Bake until crumbs are golden brown, about 20 minutes

RAINBOW CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Cook the cauliflower and green beans according to the package directions. Transfer to a colander to drain.
• Meanwhile, melt 3 tablespoons of the butter in a large saucepan over medium heat. Add the flour and whisk until bubbling all over, about 1 minute. While whisking continuously, slowly add the milk and continue to cook until the mixture is thick enough to coat the back of a spoon, about 3 minutes more. Whisk in 1 cup of the Cheddar, 1/3 cup of the Parmesan, the nutmeg, 1 teaspoon salt and several grinds of pepper until smooth.
• Place half of the cauliflower and green beans in the bottom of a 7-by-11-inch or other 2-quart baking dish, then pour over half of the cheese sauce. Top with the remaining cauliflower and green beans, then the remaining cheese sauce, making sure the vegetables are evenly coated.
• Melt the remaining 2 tablespoons of butter in a small microwave-safe bowl, then mix in the breadcrumbs, remaining 1/4 cup shredded Cheddar and remaining 2 tablespoons Parmesan. Sprinkle the breadcrumb mixture over the gratin. Bake until the top is golden brown and the cheese sauce is bubbling at the edges, about 20 minutes. Let cool for 5 minutes before serving.

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.