Cauliflower And Goat Cheese Gratin Recipes

Steps:

• Preheat the oven to 450 degrees. Oil a two-quart gratin dish with olive oil.
• Place the cauliflower in a steaming basket above one inch of boiling water. Cover and steam for one minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for six to eight minutes, until the cauliflower is tender. Remove from the heat and refresh with cold water. Drain on paper towels, then transfer to the gratin dish.
• Season the cauliflower generously with salt and pepper, then toss with 2 tablespoons of the olive oil and half of the thyme. Spread in an even layer.
• Place the garlic in a mortar and pestle with a quarter-teaspoon salt, and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade, and blend until smooth. Add the remaining thyme and freshly ground pepper to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.
• Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Serve at once.

Steps:

• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
• Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
• Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

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.

Steps:

• Preheat oven to 425 degrees. In a medium bowl, toss cauliflower with olive oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and roast until tender and browned in spots, 15 minutes. Let cool 5 minutes. Return to bowl; add parsley, cheese, 1 teaspoon olive oil, and lemon juice. Toss to combine and season with salt and pepper. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees. Butter a 2-quart casserole or an 8-inch square baking dish; set aside. Bring a large pot of water to a boil. Add cauliflower; cook until just tender, 4 to 5 minutes. Drain.
• Whisk together 8 ounces goat cheese, the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in cauliflower and prosciutto. Spoon into buttered dish. Top with remaining 4 ounces goat cheese.
• Cover with foil; bake 30 minutes. Remove foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.

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.

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
• Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
• Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
• Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
• Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Steps:

• Preheat the oven to 450ºF. Oil a 2-quart gratin dish with olive oil.
• Place the cauliflower in a steaming basket above 1 inch boiling water. Cover and steam for 1 minute. Lift the lid and allow steam to escape for 15 seconds, then cover again and steam for 6 to 8 minutes, until the cauliflower is tender. Remove from the heat and refresh with cold water. Drain on paper towels, then transfer to the gratin dish.
• Season the cauliflower generously with salt and pepper, then toss with 2 tablespoons of the olive oil and half the thyme. Spread in an even layer.
• Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste. Combine with the goat cheese and milk in a food processor fitted with the steel blade and blend until smooth. Add the remaining thyme and freshly ground pepper to taste, and pulse together. Spread this mixture over the cauliflower in an even layer.
• Just before baking, sprinkle on the breadcrumbs and drizzle on the remaining tablespoon of olive oil. Bake 15 to 20 minutes, until the top is lightly browned and the dish is sizzling. Serve at once.

Steps:

• Preheat the oven to 350°F and butter a 10-inch baking dish.
• Pour the milk into a small saucepan and bring to a simmer over medium-low heat.
• Melt the butter over medium heat in a medium heavy saucepan. Whisk in the flour and cook for 1 minute; do not let the mixture brown. Slowly whisk in the milk, raise the heat to high, and cook, whisking constantly, until the mixture thickens, 3 to 4 minutes. Remove from the heat and whisk in the Monterey Jack, half of the goat cheese, and half of the Parmesan cheese. Season with salt and pepper. If the mixture seems too thick, thin with a little extra milk.
• Transfer the sauce to a large bowl, add the cauliflower, and stir well to combine. Scrape the mixture into the prepared baking dish and top with the remaining goat cheese and Parmesan. Slip a rimmed baking sheet underneath and bake until the cauliflower is tender and the top is bubbly and golden brown, 50 to 60 minutes. Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped parsley.

Steps:

• Set oven to 400 degrees F.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed medium-size saucepan, melt the 1/4 cup butter, whisk in the thyme, nutmeg, fresh garlic, cayenne pepper and black pepper; whisk/mix for 2 minutes.
• Add/whisk in the flour, mix for 2-3 minutes.
• Slowly add/whisk in the half and half cream; whisk on med-low heat, until a light boil and thick; reduce heat to low, contine to whisk and cook for 3 minutes.
• Remove from heat, add in the grated cheddar, Parmesan cheese, green onion and the Dijon mustard (if using); mix until all the cheese has melted; season with salt and more black pepper to taste.
• Transfer the mixture to a large bowl.
• Mix together the sauce, cooked pasta and the cooked, drained cauliflower; toss to combine.
• Transfer and spread the mixture into a prepared greased baking dish.
• In a small bowl, combine the bread crumbs, 1-2 Tbsp Parmesan cheese and the melted butter.
• Sprinkle over the cauliflower mixture in the baking pan.
• Bake for 20 22 minutes, or until hot and bubbly.

Steps:

• Preheat oven to 400°F.
• Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper.
• Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13x9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake 400°F for 20 minutes or until lightly browned.

Steps:

• Preheat the oven to 375°F. Butter a 2-quart casserole or an 8-inch-square baking dish; set aside. Bring a large pot of water to a boil. Add the cauliflower; cook until just tender, 4 to 5 minutes. Drain.
• Whisk together 8 ounces goat cheese and the orange juice, stock, thyme, flour, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. Toss in the cauliflower and prosciutto. Spoon into the buttered dish. Top with the remaining 4 ounces goat cheese.
• Cover with foil; bake 30 minutes. Remove the foil; bake until bubbling and just golden, about 30 minutes more. Let cool slightly before serving.