Roasted Cauliflower Leek Gratin Recipe 455

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CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

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.

CHEESY CAULIFLOWER GRATIN



Cheesy Cauliflower Gratin image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (10-ounce) package frozen cauliflower florets (recommended: Pictsweet)
1 (10.75-ounce) can condensed Cheddar cheese soup (recommended: Campbell's)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup Mexican style shredded cheese (recommended: Kraft)
2 tablespoons grated Parmesan (recommended: Di Giorno)
2 tablespoons Italian style bread crumbs (recommended: Progresso)
1 teaspoon extra-virgin olive oil

Steps:

  • Preheat the broiler.
  • In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
  • In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR



Cauliflower Gratin With Leeks and White Cheddar image

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

Provided by Alison Roman

Categories     vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

  • Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
  • Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
  • Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

CAULIFLOWER AND LEEK GRATIN



Cauliflower and Leek Gratin image

This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more for baking dish
1 (3-pound) head cauliflower, cut into florets
2 leeks, white and light green parts only, trimmed, and sliced crosswise into 1/4-inch pieces
2 small shallots, peeled and sliced into 1/8-inch rounds
1 to 2 teaspoons crushed red-pepper flakes
1 teaspoon fresh thyme leaves, coarsely chopped
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 1/2 cups grated Gruyere cheese
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
  • Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
  • Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
  • Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
  • Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.

ROASTED CAULIFLOWER & LEEK GRATIN RECIPE - (4.5/5)



Roasted Cauliflower & Leek Gratin Recipe - (4.5/5) image

Provided by pikassob

Number Of Ingredients 15

ROASTED VEGETABLES:
2 small heads of cauliflower, about 3 pounds untrimmed
4 tablespoons olive oil
Kosher salt and pepper to taste
3 cloves garlic, minced
1 large leek
GRATIN:
1 1/2 tablespoons butter
1 1/2 tablespoons flour
2 cups low fat milk
1/2 cup generoud parmesan, gruyere or manchengo
Kosher salt and pepper, to taste
1 teaspoon whole grain Dijon mustard
1 to 2 ounce ham, cut into baton shapes
1/4 cup breadcrumbs

Steps:

  • ROASTED VEGETABLES: Cut cauliflower into florets that are 1 1/2 inches wide. In a large bowl, toss the florets with 3 tablespoons olive oil. Season with salt and pepper, and spread out on a large rimmed baking sheet. Roast until tender with just a bit of bite and browned. 35-40 minutes stirring occasionally. Stir in the garlic after 20minutes. Cut leeks into 1-inch pieces and toss with remaining oil and salt. Spread out on another rimmed baking sheet and roast until crispy in some parts and soft throughout. About 15 minutes. You can do this ahead of time (hours in advance). GRATIN SAUCE: Melt butter over medium low heat. Whisk in flour and cook. Stir constantly for 3-5 minutes, make sure that it doesn't brown. Whisk in the milk until smooth. Bring to a simmer. Maintain the heat so that it is bubbling gently, stir often until the sauce thickens and the flour cooks. Add 1/3 of parmesan and stir until just melted. Remove from heat and season well with salt and pepper. Stir in mustard. When the vegetables are done, reduce the vegetable temperature to 350°F. Toss the vegetables with the ham and add to a pan. Pour sauce evenly over vegetables. Combine the breadcrumbs with the remaining cheese and sprinkle over the top. Roasting the leeks and cauliflower (which you can do well ahead) brings out deeper flavor and a crisp-around-the edges texture. Serve as a dish with roasted meat or as a main course with salad and bread. If you don't feel like making the white sauce, gently warm 1 1/2 cups in a saucepan until it bubbles around the edges then stir in the cheese and season with salt and pepper. Pour it over the vegetables.

CASHEW CAULIFLOWER AND LEEK GRATIN



Cashew Cauliflower and Leek Gratin image

My family loves this cauliflower gratin. It's different than scalloped potatoes and healthier with the added vegetables, and the cashew milk and cashew nuts add richness. Eliminate the white wine, if desired. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 large head cauliflower, cut into small florets
1 large leek (white portion only), halved lengthwise, washed and sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups cashew milk
2 tablespoons white wine or chicken broth
1/3 cup cashew butter
2 garlic cloves, minced
1/3 cup chopped cashews, toasted
3 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 425°. Place cauliflower florets and leek slices in a parchment-lined 15x10x1-in. baking pan. Drizzle with oil. Sprinkle with paprika, salt and pepper; toss to mix. Roast 20 minutes, stirring halfway through., Meanwhile, process cashew milk, white wine, cashew butter and garlic in a blender until smooth. Pour into a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer until thickened, 2-3 minutes., Transfer roasted cauliflower and leeks to a greased 11x7-in. baking dish; stir in cashew sauce. Return to oven; bake until heated through, 5-7 minutes. Sprinkle with cashews and chives.

Nutrition Facts : Calories 234 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 373mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein.

EASY CAULIFLOWER GRATIN



Easy Cauliflower Gratin image

Creamy side dish.

Provided by Sue Cantrell

Time 40m

Yield 4

Number Of Ingredients 3

1 head cauliflower, cut into 2-inch chunks
1 (15 ounce) jar Alfredo sauce
½ cup panko bread crumbs

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.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 22.1 g, Cholesterol 42.9 mg, Fat 31.5 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 1139.8 mg, Sugar 6.9 g

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