Green Bean And Cauliflower Gratin Recipes

GREEN BEAN AND CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°. In a Dutch oven, bring 12 cups water to a boil. Add cauliflower and beans; cook, uncovered, just until beans turn bright green, 1-2 minutes. Drain and immediately drop into ice water. Drain and pat dry. , In a large skillet, heat 1 teaspoon oil over medium-high heat. Add bread crumbs; cook and stir until lightly browned, 2-3 minutes. Stir in french-fried onions; set aside., In the same skillet, heat butter and remaining oil over medium heat. Add mushrooms and shallot; cook and stir until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in vermouth; cook, stirring until most of the liquid is gone. Whisk in broth and seasonings. Stirring constantly, bring to a boil; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in ham, sour cream, yogurt and reserved vegetables. Transfer to a greased 13x9-in. baking dish., Bake, uncovered, until bubbly, 30-40 minutes. Sprinkle with bread crumb mixture before serving.

CAULIFLOWER, GREEN BEAN, AND TOMATO GRATIN

Steps:

• Bake until crumbs are golden brown, about 20 minutes

GREEN BEAN AND CAULIFLOWER GRATIN

Steps:

• Steam the green beans and vegetables for 5-10 minutes or until they are soft but not mushy.
• Preheat the oven to 400 degrees. Spray a 9 x 13 inch pan with cooking spray.
• Place 2 tablespoons of butter in a medium microwave safe dish and heat for 30 seconds. Add the breadcrumbs and mix. Stir in the mozzarella cheese and black pepper and set aside.
• Add the remaining butter to a large saute pan and melt over medium heat.
• Add the garlic and cook for one minute, stirring frequently.
• Sprinkle the pan with the flour and cook, stirring, for one minute.
• Slowly add the half and half while whisking the mixture. Bring to a boil, then reduce heat and simme, whisking occasionally, about 5 minutes.
• Stir in the Parmesan, mustard powder, and 2 teaspoons of salt. Remove from heat.
• Spread a third of the cream mixture to the bottom of the baking dish. Place the vegetables in the dish on top of the mixture. Pour the remaining sauce on top of the vegetables.
• Sprinkle with the breadcrumb mix.
• Bake for 25-30 minutes or until the sauce is bubbling.

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.

GREEN BEAN & CAULIFLOWER CASSEROLE

Steps:

• Par boil your beans & Cauliflower until just crisp tender, apprx 4 minutes.
• Arrange your beans and cauliflower in an oven proof dish.
• Sprinkle on the onions.
• Pour the dressing over all.
• Lightly cover with foil.
• Bake in 375F pre heated oven for 15 minutes.
• Remove the foil continue baking for a further 15 minutes.
• Your veggies will still be crisp. If you want them well done bake for a further 10 minutes.

CAULIFLOWER & GREEN BEAN CURRY

Steps:

• Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
• Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
• Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.

CLASSIC GREEN BEANS AU GRATIN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

GREEN BEAN GRATIN

Steps:

• Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook green beans as directed on bag; set aside.
• Meanwhile, in 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Reduce heat to medium. Sprinkle onion with flour; cook 3 minutes longer, stirring constantly. Stir in broth. Heat to boiling. Remove from heat. Stir in black pepper, salt, red pepper and sour cream with wire whisk until blended. Stir in green beans. Spoon mixture into baking dish.
• In medium microwavable bowl, microwave remaining 1/4 cup butter uncovered on High until melted. Add bread crumbs and cheese; mix until blended. Sprinkle evenly over green bean mixture.
• Bake uncovered 20 to 23 minutes or until bubbly and topping is golden brown.

CAULIFLOWER GRATIN

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.

GREEN BEAN AND CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 375ºF.
• Cook beans and cauliflower in boiling water in medium saucepan 3 min.; drain. Return to pan. Add cream cheese spread, peppers, milk and garlic; stir until cream cheese is completely melted and mixture is well blended. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheddar.
• Prepare stuffing as directed on package; spoon over vegetable mixture.
• Bake 20 min. or until heated through. Let stand 5 min. before serving.

CAULIFLOWER GRATIN WITH ENDIVE

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter a 1 1/2-quart, deep, wide ovenproof dish. Put endive in bottom of dish. Arrange pasta or couscous over endive. Top with cauliflower.
• Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low. Cook, stirring, 2 minutes. Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes. Remove from heat. Whisk in marjoram, salt, black pepper, and cayenne. Whisk in Gruyere until smooth. Pour over cauliflower. Sprinkle with breadcrumbs. Set dish on a baking sheet.
• Bake 30 minutes. Sprinkle with Parmesan. Reduce temperature to 350 degrees; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.) Transfer to a wire rack; let cool 10 minutes before serving.

GREEN BEAN GRATIN

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a casserole dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
• Meanwhile, bring water to a simmer. Add green beans and cook until tender, 5 to 10 minutes. Drain beans, reserving cooking liquid. Drain bacon slices on paper towels, reserving grease in the skillet. Crumble bacon.
• Heat 3 tablespoons of the reserved grease. Stir in flour until blended and nutty in color. Add reserved cooking liquid and cream, whisking constantly until smooth and thick, about 5 minutes. Fold in beans and Cheddar cheese. Pour into the prepared baking dish. Cover with bread crumbs.
• Bake in the preheated oven, uncovered, until hot and bubbling, 30 to 35 minutes. Sprinkle bacon on top before serving.