Three Cheese Cauliflower Gratin Recipes

CAULIFLOWER TRIPLE CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
• Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

CAULIFLOWER-GOAT CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

THREE CHEESE CAULIFLOWER GRATIN

Steps:

• Cook the cauliflower in a little boiling water until tender - about 5 minutes. Drain and chop roughly.
• Preheat the grill. Mix the cauliflower with the mustard, butter or olive oil, mayonaise, cream brie and guyere cheese and season.
• Put the mixture into a shallow casserole dish and sprinkle the top with ground almonds and the grated cheddar cheese.
• Grill for about 5-10 minutes and serve at once.

THREE-CHEESE POTATO GRATIN

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
• Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
• Mix all the grated cheeses together in a medium bowl.
• Mix the yams and potatoes together in a medium bowl.
• Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
• Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Heat oven to 400 degrees and butter a 2-quart glass baking dish.
• Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
• In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
• Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
• Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
• Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
• Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.

THREE-CHEESE CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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 fork-tender, 5 to 8 minutes.
• Meanwhile, beat cream cheese and milk together in a bowl. Stir in Parmesan and Cheddar cheeses.
• Mix bread crumbs and melted butter together in a small bowl.
• Transfer steamed cauliflower to a 2 1/2-quart casserole dish. Add cheese-milk mixture and stir. Sprinkle with bread crumb mixture.
• Bake in the preheated oven until bubbly and browned, about 20 minutes.

FOUR-CHEESE CAULIFLOWER GRATIN

Steps:

• For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
• Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
• Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.

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.

TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN

Steps:

• *If oven baking, pre-heat oven to 225C or 450°F.
• Trim the cauliflower & break into small florets.
• Boil in salted water for 10-15 minutes or until just tender.
• Drain in a colander and then place in a buttered ovenproof baking dish.
• Add the milk, flour and butter to a saucepan.
• Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
• Allow to simmer for a further 2 minutes.
• Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
• Cook for further minute stirring well.
• Pour the sauce over the cauliflower.
• Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
• Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
• Serve immediately.