Cauliflowerandhorseradishgratin Recipes

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CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

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

CAULIFLOWER AND HORSERADISH GRATIN



Cauliflower and Horseradish Gratin image

Make and share this Cauliflower and Horseradish Gratin recipe from Food.com.

Provided by lazyme

Categories     Cauliflower

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

3 1/2 lbs cauliflower, trimmed, florets
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups half-and-half
7 tablespoons prepared horseradish
1 teaspoon white wine vinegar
1 dash ground nutmeg
1 cup Fontina cheese, packed, grated
1/2 tablespoon Dijon mustard
2 cups breadcrumbs, fresh French

Steps:

  • Preheat oven to 375.
  • Steam cauliflower until crisp-tender, about 9 minutes.
  • Transfer to 13x9x2"-inch glass baking dish.
  • Melt 3 tablespoons butter in heavy large saucepan over medium heat.
  • Add flour and stir 2 minutes (do not brown).
  • Gradually whisk in half and half.
  • Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
  • Mix in 5 tablespoons horseradish and vinegar.
  • Season to taste with nutmeg, salt and pepper.
  • Pour sauce over cauliflower and mix to coat.
  • Sprinkle cheese over.
  • (Can be made 1 day ahead. Cover and chill).
  • Melt 3 tablespoons butter in heavy medium skillet over medium heat.
  • Mix in mustard and remaining 2 tablespoons horseradish.
  • Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
  • Sprinkle over cauliflower.
  • Bake until cauliflower is heated through, about 25 minutes.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

2 1/2 cups milk
1/4 small onion, studded with 1 clove
1 small bay leaf
1 small sprig fresh thyme
5 tablespoons unsalted butter, divided
3 1/2 tablespoons all-purpose flour
1 head cauliflower, trimmed and cut into 1 1/2-inch florets (about 7 1/2 cups)
1 teaspoon kosher salt, plus more as needed
1 generous cup finely grated Gruyere cheese (about 3 ounces)
1 teaspoon Cognac or brandy
Pinch of cayenne
4 gratings of fresh nutmeg
1 cup fresh bread crumbs
1 tablespoon minced fresh flat-leaf parsley

Steps:

  • Preheat oven to 400 F. Butter a 1 1/2 quart gratin dish and set it aside.
  • Make the sauce. In medium sauce pan, heat the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 tablespoons of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly.
  • Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
  • While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook until tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish.
  • Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 tablespoon of the butter, and the Cognac until smooth, taking care not to over mix. Pour the cheese sauce over the cauliflower.
  • Melt the remaining 2 tablespoons butter in a small saucepan. In a medium bowl, mix the bread crumbs with the butter to coat evenly. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let rest for 5 minutes before serving. Serve hot.

RAINBOW CAULIFLOWER GRATIN



Rainbow Cauliflower Gratin image

This recipe is sponsored by Birds Eye®. Your guests will ooh and ahh at the rainbow of colors peeking through the blanket of cheese and breadcrumbs in this gorgeous gratin. Purple, orange, green and white cauliflower along with green beans are layered with a cheesy white sauce and then topped with breadcrumbs (and more cheese!). Bake until bubbling for an irresistible upgrade to your typical green bean casserole.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

Two 9.5-ounce bags frozen mixed variety cauliflower, such as Birds Eye® Steamfresh® Rainbow Cauliflower
One 10.8-ounce bag frozen green beans, such as Birds Eye® Steamfresh® Whole Green Beans
5 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/4 cups whole milk
1 1/4 cups shredded sharp white Cheddar (about 5 ounces)
1/3 cup plus 2 tablespoons freshly grated Parmesan (about 2 ounces)
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/4 cup breadcrumbs

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.

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

CAULIFLOWER AND HORSERADISH GRATIN



Cauliflower and Horseradish Gratin image

Provided by Barbara Hansen

Categories     Cheese     Side     Bake     Vegetarian     Casserole/Gratin     Horseradish     Cauliflower     Winter     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 10

3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups)
6 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups half and half
7 tablespoons prepared white horseradish
1 teaspoon white wine vinegar
Ground nutmeg
1 cup packed grated Fontina cheese (about 4 ounces)
1/2 tablespoon Dijon mustard
2 cups fresh French breadcrumbs

Steps:

  • Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in half and half. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar. Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle cheese over. (Can be made 1 day ahead. Cover and chill.)
  • Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower.
  • Bake until cauliflower is heated through, about 25 minutes.

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.

CAULIFLOWER AND CARROT GRATIN



Cauliflower and Carrot Gratin image

An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.

Provided by Jan in Lanark

Categories     Cauliflower

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cauliflower (2 lb.)
3 large carrots (1/2 lb.)
1/4 cup butter
3 tablespoons flour
1 1/4 cups milk
1/2 teaspoon salt
1 pinch pepper
1 pinch nutmeg
1/2 cup shredded old cheddar cheese
1/2 cup shredded old cheddar cheese
1/2 cup whole wheat bread crumbs
1/4 cup melted butter

Steps:

  • Divide cauliflower into florets.
  • Cut carrots diagonally into 1/4 inch slices.
  • In saucepan of boiling salted water, cook cauliflower until tender crisp, about 8 minutes; remove with slotted spoon and drain in colander.
  • Cook carrots in same water until tender crisp, about 8 minutes; remove with slotted spoon and add to cauliflower.
  • Measure and remove 1/2 cup cooking liquid.
  • For the sauce, in a heavy pan melt butter, stir in flour and cook, stirring constantly, for 3-4 minutes without browning.
  • Whisk in reserved cooking liquid and milk; cook, again stirring constantly, until sauce is smooth and thick.
  • Stir in salt, pepper and nutmeg.
  • Blend in cheese.
  • Place vegetables in a greased 8 cup gratin dish, keeping all vegetables at about the same level and spoon sauce over top.
  • Recipe can be prepared ahead to this point; bring to room temp before baking.
  • For the gratin, combine cheese, breadcrumbs and butter and sprinkle over casserole.
  • Bake in 375 oven for 15 minutes if ingredients are warm, 20-25 minutes if at room temperature.
  • Broil for 2-3 minutes to crisp and brown topping and serve immediately.
  • You can substitute any combination of vegetables such as broccoli, brussels sprouts, parsnips, celery, onions, potatoes or rutabaga as long as the total is about 2 1/2 lbs.

Nutrition Facts : Calories 343.6, Fat 24.5, SaturatedFat 15.1, Cholesterol 67.6, Sodium 597.9, Carbohydrate 22.9, Fiber 4.8, Sugar 5.1, Protein 11

CAULIFLOWER CHEDDAR GRATIN WITH HORSERADISH CRUMBS



Cauliflower Cheddar Gratin with Horseradish Crumbs image

Categories     Cheese     Vegetable     Side     Bake     Vegetarian     Casserole/Gratin     Cauliflower     Fall     Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

3 lb cauliflower (1 large head), cut into 1 1/2- to 2-inch florets
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
6 oz sharp Cheddar, coarsely grated (2 cups)
1/2 cup finely chopped scallion greens
1/2 teaspoon salt
1/2 teaspoon black pepper
20 (2-inch square) saltine crackers
2 tablespoons drained bottled horseradish

Steps:

  • Preheat oven to 450°F.
  • Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a buttered 2-quart baking dish.
  • While cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
  • Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
  • Sprinkle crumb topping evenly over cauliflower.
  • Bake gratin in middle of oven until topping is golden brown, about 10 minutes.

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From jessicaseinfeld.com


CAULIFLOWER AU GRATIN RECIPE (WITH GRUYERE CHEESE) — SALT & BAKER
2021-11-15 Cook the flour for 1 minute then slowly stream in the milk while constantly whisking. Bring to a boil. Once boiling, reduce heat and stir for 1 minute until thickened. Stir in the freshly grated gruyere cheese, salt, pepper, and nutmeg. Remove from …
From saltandbaker.com


CAULIFLOWER AU GRATIN - SPEND WITH PENNIES
2021-10-27 Make Sauce. While cauliflower is roasting, melt butter (and garlic if using) in a saucepan until fragrant, about 30 seconds. Whisk in flour until smooth and let cook for 1 minute. Add milk a little at a time while whisking until smooth. Cook …
From spendwithpennies.com


CAULIFLOWER GRATIN, CAULIFLOWER AU GRATIN, BEST ... - GOOD DINNER MOM
2013-07-07 Place the cauliflower in a single layer into an 8x8 inch baking dish. Melt the butter in a small sauce pan over medium heat. Add flour and whisk until it makes a bubbly paste. Gradually add the milk and stir until the sauce becomes thick and creamy. Remove from heat and add salt, pepper, nutmeg and half of the sharp cheese.
From gooddinnermom.com


CAULIFLOWER GRATIN WITH HAM - THE DARING GOURMET
2018-11-12 Let the sauce simmer for a couple of minutes, whisking continually. Remove from heat and let the sauce cool for 5 minutes then whisk in the egg yolks. Stir in the diced ham and add salt and pepper to taste. Place the cauliflower florets in the prepared baking dish. Sprinkle lightly with a little salt. Pour the sauce over the cauliflower.
From daringgourmet.com


CAULIFLOWER AU GRATIN - LOVE FRENCH FOOD
Method. • Prepare your oven by preheating it to 350°F/177°C/Gas 3. • Prepare your gratin dish or shallow baking dish by lightly brushing it with butter. • Cook your cauliflower florets in slightly salted boiling water for about six minutes until just tender but not sloppy! You can also steam them if preferred for about ten minutes.
From lovefrenchfood.com


CAULIFLOWER KALE GRATIN - STEVEN AND CHRIS - CBC.CA
2013-12-06 This is an easy and reliable recipe from Chef Joshna Maharaj, with a fantastic cheese sauce you can use for a variety of things, including mac and cheese. You can also use different veggies for ...
From cbc.ca


CAULIFLOWER AU GRATIN - DELICIOUS MEETS HEALTHY
2021-10-15 Preheat the oven to 375 F. Bring water to a boil in a large pot. Carefully, add cauliflower florets and boil them until just tender but still firm for about 5 minutes. Drain well using a colander and place the florets in a 2 quart casserole dish. In a medium sized saucepan add the butter and melt over medium heat.
From deliciousmeetshealthy.com


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