Cauliflower With Gruyere Sauce Recipes

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
• Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
• Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
• Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
• Bake in the preheated oven until top is lightly browned, about 25 minutes.

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.

CURRIED GRUYERE CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the inside of a medium baking dish with cooking spray.
• Bring a pot of water to a boil. Add cauliflower florets and cook until tender but still firm, 4 to 5 minutes. Drain and set aside.
• Heat milk in the microwave or in a small saucepan until hot.
• Melt 2 tablespoons butter in a medium saucepan over medium heat, blend in the flour, and cook, stirring constantly, for 2 to 3 minutes. Pour in hot milk and whisk constantly until thickened, 4 to 5 minutes. Remove from heat. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, minced onion, curry powder, salt, and pepper.
• Pour 1/3 of the sauce on the bottom of the prepared baking dish. Distribute cauliflower evenly on top. Pour remaining cheese sauce over the florets.
• Combine remaining 1/4 cup of Gruyere with bread crumbs in a bowl. Sprinkle over the sauce and drizzle with remaining 2 tablespoons butter.
• Bake in the preheated oven until the top is browned, 25 to 30 minutes.

CAULIFLOWER & GRUYERE BAKES

Steps:

• Preheat oven to 200°C
• Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
• Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
• Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
• Bake 10 minutes or until golden brown.

GRUYERE CHEESE SAUCE

Steps:

• Melt butter in small saucepan over medium-low heat.
• Add flour; stir 2 minutes (do not brown).
• Gradually whisk in 1 1/2 cups milk.
• Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
• Remove from heat.
• Add cheese, stir until melted.
• Season with salt and pepper.
• Do Ahead: This cheese sauce can be made 2 hours ahead.
• Let stand at room temperature.
• Rewarm before using, adding more milk if sauce is too thick.

ROASTED CAULIFLOWER WITH CHEESE SAUCE

Steps:

• Let bechamel sauce cool 10 minutes, then whisk in cheese, Dijon mustard, Worcestershire sauce, and cayenne. Cover cheese sauce and keep warm.
• Preheat oven to 450 degrees. On a rimmed baking sheet, toss cauliflower, with extra-virgin olive oil; season with coarse salt and ground pepper. Roast until tender but not mushy, 20 minutes, stirring halfway through. Serve cauliflower topped with cheese sauce.