Jacquess Cauliflower Au Gratin Recipe Foodcom

CAULIFLOWER AU GRATIN

Steps:

• Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
• Season lightly with white pepper and sprinkle all the cheeses over.
• Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
• Bake in a 375F oven until lightly golden-brown.
• Allow to cool slightly before serving.
• This is also super good at room temperature or cold.
• (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.

JACQUES'S CAULIFLOWER AU GRATIN

Steps:

• Preheat the oven to 400°F.
• Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
• Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
• Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish. Reserve the cooking water for the sauce.
• Pour 2 cups of milk, and 1/2 cup cooking water, and 1/2 cup cream into a saucepan and heat slowly. Do not boil!
• Melt the butter in a large saucepan, and whisk in the flour to make a loose paste. Cook over medium heat for about 2 minutes while stirring constantly. Don't let it color more than a light beige.
• Remove the roux from the heat. Pour the milk mixture into the roux and whisk vigorously to blend. Return to the heat and bring to a gentle boil, stirring constantly. Whisk in 1/2 teaspoon of salt, 1/8 teaspoon white pepper, and a pinch or two of nutmeg. Taste, adjust seasoning as needed to suit your taste. Simmer for 2 to 3 minutes, stirring constantly with a wooden spoon. The sauce should be thick, but pourable. If necessary, thin with a bit of milk or cooking liquid, stirring to blend well, and adjust the seasonings if needed.
• Season the florets with 1/8 teaspoon each salt and pepper, and scatter 1/4 cup of the grated cheese over the top. Set the gratin on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese.
• Place the sheet on the middle rack of the oven and bake until the sauce is bubbling and the cheese is browned, about 25 minutes.
• DO AHEAD NOTE: The assembled gratin can be made several hours ahead, and store, well wrapped in the refrigerator. Preheat the oven to 375F and allow 30 to 40 minutes for heating the gratin and browning the cheese.

CAULIFLOWER GRATIN

Steps:

• Preheat oven to 400 F. Butter a 1 1/2 quart gratin dish and set it aside.
• Make the sauce. In medium sauce pan, heat the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 tablespoons of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly.
• Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
• While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook until tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish.
• Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 tablespoon of the butter, and the Cognac until smooth, taking care not to over mix. Pour the cheese sauce over the cauliflower.
• Melt the remaining 2 tablespoons butter in a small saucepan. In a medium bowl, mix the bread crumbs with the butter to coat evenly. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let rest for 5 minutes before serving. Serve hot.

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.

CAULIFLOWER AU GRATIN

Steps:

• Steam cauliflower for 10 minutes.
• Simmer next 4 ingredients for 5 minutes and then add seasonings.
• Combine cauliflower and sauce in baking dish.
• Sprinkle with cheese and breadcrumbs.
• Bake 15 minutes at 375°.

CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350 degrees farenheit.
• Chop cauliflower head roughly in medium sized chunks.
• Steam cauliflower in a pan until semi-soft.
• Spread out in bakeproof pan.
• Pour in the evaporated milk (or use half and half instead).
• Sprinkle on the cheddar cheese. (or you can use Monterey Jack pepper cheese).
• Next layer is corn flake crumbs (I often use Special K).
• Dot top with pats of butter or margarine.
• Sprinkle top with salt and pepper.
• Bake for aproximately 25-30 minutes until lightly browned on top.

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.

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.

EASY CAULIFLOWER GRATIN

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.