Chef Comerfords Cauliflower Gratin Recipes

CAULIFLOWER-GOAT CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 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.

BAREFOOT CONTESSA'S 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.

CHEF COMERFORD'S CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 1-quart casserole dish with cooking spray.
• Trim the cauliflower and cut into florets.
• Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.(Or you could roast the cauliflower for about 30 minutes, turning once, at 400*F.).
• Heat the butter in a medium saucepan over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
• Add the milk, whisking all the time to make sure there are no lumps.
• Cook another 3 to 4 minutes, and let the sauce thicken. Season with salt and pepper, to taste and add the nutmeg.
• Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
• Bake, uncovered for 20 to 30 minutes until golden and bubbly.

CAULIFLOWER GRATIN

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.

TRUFFLED CAULIFLOWER GRATIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
• Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
• Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
• Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
• Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.