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.
KOUNOUPITHI (BAKED CAULIFLOWER WITH FETA AND TOMATO SAUCE)
Make and share this Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) recipe from Food.com.
Provided by COOKGIRl
Categories Cauliflower
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
- Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
- Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
- Grate the feta cheese on the top and garnish with black pepper.
- Bake in the preheated oven for approximately 25 minutes.
Nutrition Facts : Calories 332.1, Fat 22.3, SaturatedFat 7.7, Cholesterol 33.4, Sodium 494.8, Carbohydrate 26.4, Fiber 8.8, Sugar 13.9, Protein 12
CAULIFLOWER CASSEROLE
A quick, delightful dish that is easy to make and sure to please! Those who say they hate cauliflower always enjoy this dish.
Provided by JEH30
Categories Side Dish Casseroles Cauliflower
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
- In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
- Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 14.5 g, Cholesterol 64.1 mg, Fat 24.1 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 14.5 g, Sodium 498.7 mg, Sugar 3 g
CAPONATA
Caponata is a Sicilian sweet and sour version of ratatouille. Because eggplant absorbs flavors like a sponge, it's particularly good in such a pungent dish. Like most eggplant dishes, this gets better overnight. It's meant to be served at room temperature, and I like it cold as well. It makes a great topping for bruschetta.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Roast the eggplant, allow to cool and chop coarsely.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes. Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
- Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scraping the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant. Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat. Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 10 grams
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