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.
ROASTED ITALIAN CAULIFLOWER
We love roasted cauliflower for its nutty flavor and its versatility. While little needs to be added to enhance the flavor, many herb and spice combinations will pair well with this side dish without adding lots of calories. Feel free to leave out the capers if your crew are not fans.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.
CAULIFLOWER GRATIN
Steps:
- Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
- Trim the cauliflower and cut into florets.
- Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
- Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
- Add the milk, whisking constantly to make sure there are no lumps.
- Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
- Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
- Bake, uncovered for 20 to 30 minutes until golden and bubbly.
NORTHERN ITALIAN CAULIFLOWER GRATIN
Served bubbling hot in a savory garlic and cheesy cream sauce, this side dish can take the center stage if paired with a risotto or semolina gnocchi. In the autumn, this dish makes a regular appearance at our dinner table as we harvest it straight from the garden.
Provided by Karen Barris Calabro
Categories Cauliflower Side Dishes
Time 55m
Yield 8
Number Of Ingredients 11
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 crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.
- Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
- Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
- Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 13 g, Cholesterol 67.1 mg, Fat 19.2 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 11.9 g, Sodium 300.6 mg, Sugar 6.3 g
SICILIAN CAULIFLOWER AND BLACK OLIVE GRATIN
The affinity that cauliflower has with black olives is seen throughout the Mediterranean, from Tunisia to Sicily to Apulia to Greece. This simple gratin from Sicily is traditionally made with green cauliflower, but the result is equally delicious and almost as pretty with the easier-to-obtain white variety.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 45m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
- Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
- Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams
NORTHERN ITALIAN CAULIFLOWER GRATIN
Served bubbling hot in a savory garlic and cheesy cream sauce, this side dish can take the center stage if paired with a risotto or semolina gnocchi. In the autumn, this dish makes a regular appearance at our dinner table as we harvest it straight from the garden.
Provided by Karen Barris Calabro
Categories Cauliflower Side Dishes
Time 55m
Yield 8
Number Of Ingredients 11
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 crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.
- Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
- Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
- Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.
Nutrition Facts : Calories 255 calories, Carbohydrate 13 g, Cholesterol 67.1 mg, Fat 19.2 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 11.9 g, Sodium 300.6 mg, Sugar 6.3 g
CAULIFLOWER AU GRATIN
This is a different way to prepare cauliflower that is very tasty. I had this dish at a neighbor's barbecue and had to have the recipe.
Provided by Chris from Kansas
Categories Cauliflower
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
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°.
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