Creamy Cauliflower Au Gratin Recipes

CREAMY CAULIFLOWER AU GRATIN

Steps:

• Over medium-high heat, bring a pot of salted water to a boil and blanch the cauliflower florets for 5 minutes or until al dente. Drain completely and set aside.
• Melt 2 tablespoons of butter in a large pot over medium-low heat.
• Add flour and whisk constantly for 2 minutes to make a roux.
• Pour in milk and bring to a simmer, whisking continuously to remove lumps until sauce thickens, about 10-15 minutes.
• Remove from heat and season with salt and pepper to taste, nutmeg, 1/2 cup Gruyere/Swiss and Parmesan cheese.
• Pour 1/3 of the sauce into a 1 1/2 quart baking dish. Top with the cauliflower and pour the rest of the sauce over it.
• Combine breadcrumbs with remaining Gruyere/Swiss cheese and sprinkle on the cauliflower.
• Melt 2 tablespoons butter and drizzle over the casserole.
• Bake at 375°F for 25-30 minutes or until the top has browned.
• Allow it to cool slightly before serving.
• Enjoy!

BAKED CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 375 degrees.
• Separate cauliflower into florets and either steam for 5 minutes or boil in large pot of water for 5 minutes, until just barely tender. Drain and set aside.
• In sauce pan, melt 4 tablespoons of butter. Add 1/3 cup of flour and whisk until smooth and mixture is bubbling.
• Add milk and continue to stir until thick. Add one cup of gruyere cheese, salt, pepper and nutmeg. Stir until melted. Sauce should cover the back of a spoon.
• Pour 1/3 of the sauce into an au gratin baking dish or baking dish about that same size. 10 x 10 approximately. A 9 x 13 can be used as well but the casserole will be a bit thinner.
• Place par cooked cauliflower on top. Sprinkle with salt.
• Pour remaining sauce onto of cauliflower.
• For Topping - combine melted butter, gruyere and bread crumbs in small bowl. Sprinkle on top of cauliflower.
• Bake for 30 minutes or until top is crispy and cauliflower is tender.

CAULIFLOWER GRATIN

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.

CAULIFLOWER AU GRATIN

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.

CLASSIC CAULIFLOWER AU GRATIN

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.

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR

Steps:

• Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
• Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
• Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.