CAULIFLOWER AU GRATIN
Cheesy cauliflower.
Provided by Amy Woessner
Categories Side Dish Vegetables Cauliflower
Time 50m
Yield 6
Number Of Ingredients 8
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
EASY CAULIFLOWER AND TOMATOES AU GRATIN
Can be made ahead and uses canned tomatoes. From "Cooking For Love" submitted by Susan Nycum. This can be made ahead and it freezes well. If frozen, defrost and reheat at 350 until bubbly.
Provided by Oolala
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook cauliflower flowerets until just tender; drain and mix in 3/4 cup of the grated cheese (reserve a 1/4 of a cup of cheese).
- Brown onions and parsley in butter.
- Add tomatoes, bouillon cube, sugar, salt, pepper, and breadcrumbs to the onion mixture and simmer 5 minutes.
- Place half of the tomato mixture in a large casserole.
- Add cauliflower on top of the tomato mixture.
- Then add the 1/4 cup of cheese over the cauliflower layer.
- Bake at 350 degrees F. for 15 minutes or until bubbly.
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CAULIFLOWER WITH TOMATOES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
- Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams
Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams
ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE
Roasting is one of my favorite ways to prepare cauliflower, and I have always loved preparations that pair the vegetable with coriander seeds. I use coriander seeds and cinnamon to season the tomato sauce that I toss with the roasted cauliflower and sautéed red onions, then add a couple of eggs beaten with goat cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h20m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
- Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
- Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
- Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
- Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 5 grams, TransFat 0 grams
EASY CAULIFLOWER GRATIN
Creamy side dish.
Provided by Sue Cantrell
Time 40m
Yield 4
Number Of Ingredients 3
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 GRATIN
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Provided by Trine Hahnemann
Categories Winter Thanksgiving Christmas Soufflé/Meringue Casserole/Gratin Cauliflower Cabbage Egg Milk/Cream Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
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.
GARLIC AU GRATIN TOMATOES
You'll likely reach for this recipe when you have a bumper crop of tomatoes. The distinctive taste of garlic nicely enhances sweet juicy tomatoes.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a 1/2-in.-thick shell. Invert tomatoes onto paper towels to drain. , Meanwhile, in a bowl,combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in a greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400° for 15-20 minutes or until stuffing is lightly browned.
Nutrition Facts :
CAULIFLOWER AU GRATIN
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I'll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! -Jacki Ricci, Ely, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.
Nutrition Facts : Calories 351 calories, Fat 32g fat (20g saturated fat), Cholesterol 100mg cholesterol, Sodium 362mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
EASY CAULIFLOWER GRATIN
With all the richness of a traditional potato gratin, this vegetable rendition is just as satisfying, but it's healthier.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
- In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
- Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
- Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.
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