Gratin Cavolfiore Olive E Pomodori Secchi Recipes

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.

EASY CAULIFLOWER GRATIN

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.

CAULIFLOWER GRATIN

Steps:

• Preheat over to 425.
• Trim the cauliflower, separate the florets, and cook in the milk and salt until tender, about 10 to 15 minutes. Drain, reserving 1/3 cup of the milk.
• Arrange the cooked florets in a lightly buttered baking dish. Beat together the egg and reserved milk. Add the cheese and spread the mixture over the florets. Dot with butter.
• Bake for about 10 minutes or til liquid is set then broil until browned.

GRATIN CAVOLFIORE OLIVE E POMODORI SECCHI

Steps:

• un piccolo cavolfiore bianco 4 pomodori secchi uno spicchio di aglio un cipollotto 3 fette di pancarre un mazzetto di erbe aromatiche miste (prezzemolo, maggiorana e origano) 50 g di olive taggiasche olio extravergine d'oliva sale, pepe 1) Pulite il cavolfiore, eliminate le foglie verdi e dividetelo in cimette. Lessatele in abbondante acqua salata finche saranno tenere, ma ancora sode e compatte. 2) Sbucciate lo spicchio d'aglio e tritatelo grossolanamente con la parte bianca del cipollotto e con i pomodori secchi. 3) Passate brevemente al mixer il pane, in modo da ottenere delle briciole abbastanza grosse e mescolatele al trito preparato. Sgocciolate le cimette di cavolfiore e trasferitele, in un solo strato, in una pirofila unta con un filo di olio. 4) Tritate le erbe aromatiche e mescolatele al composto di pane, aggiungete un pizzico di sale, una macinata di pepe e 2 cucchiai di olio. Snocciolate le olive e distribuitele sul cavolfiore, poi cospargete la superficie con il miscuglio di pane e passate la preparazione nel forno caldo a 180° per 10 minuti circa, finche la superficie e ben dorata. Servite come contorno.