Cauliflower And Horseradish Gratin Recipes

Steps:

• Preheat oven to 375.
• Steam cauliflower until crisp-tender, about 9 minutes.
• Transfer to 13x9x2"-inch glass baking dish.
• Melt 3 tablespoons butter in heavy large saucepan over medium heat.
• Add flour and stir 2 minutes (do not brown).
• Gradually whisk in half and half.
• Cook until sauce boils and thickens, whisking constantly, about 4 minutes.
• Mix in 5 tablespoons horseradish and vinegar.
• Season to taste with nutmeg, salt and pepper.
• Pour sauce over cauliflower and mix to coat.
• Sprinkle cheese over.
• (Can be made 1 day ahead. Cover and chill).
• Melt 3 tablespoons butter in heavy medium skillet over medium heat.
• Mix in mustard and remaining 2 tablespoons horseradish.
• Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes.
• Sprinkle over cauliflower.
• Bake until cauliflower is heated through, about 25 minutes.

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 450°F. Butter a 2-quart shallow baking dish.
• Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to baking dish.
• While cauliflower cooks, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, scallion greens, salt, and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
• Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
• Sprinkle crumb topping evenly over cauliflower.
• Bake gratin until topping is golden brown, about 10 minutes.

Steps:

• Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes. Transfer to 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in half and half. Cook until sauce boils and thickens, whisking constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar. Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and mix to coat. Sprinkle cheese over. (Can be made 1 day ahead. Cover and chill.)
• Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower.
• Bake until cauliflower is heated through, about 25 minutes.

Steps:

• Break cauliflower into sections. Cook for 10 minutes in boiling, salted water. Drain well. Combine cauliflower with 2 tablespoons butter and onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole.
• Melt remaining butter and add garlic and horseradish. Pour over the cauliflower mixture. Bake, uncovered at 350 degrees for 30 minutes or until heated through.

Steps:

• Bring a large pot of water to a boil; add salt. Add florets, and cook until just tender, about 6 minutes. Drain in a colander, and rinse under cold running water until cool. Let dry on paper towels.
• Preheat oven to 400 degrees. Finely chop stems to make 1 1/2 cups. Melt butter in a large skillet over medium heat; add stems, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until pale golden brown, about 4 minutes. Add wine, stock, and cream. Simmer, stirring occasionally, until liquid has reduced by about half, 10 to 12 minutes. Let cool slightly. Stir in horseradish, and season with salt, pepper, and nutmeg. Puree mixture in a blender until smooth. Stir in thyme.
• Spread florets and chestnuts in a 9-by-12-inch oval gratin dish. Season with salt and pepper. Pour puree on top, and gently stir to combine slightly. Sprinkle with cheese. Bake until bubbling and just golden brown, 30 to 35 minutes.

Steps:

• Chop cauliflower stems into small pieces. Measure out 1/2 cup of cauliflower florets and chop into small pieces. Set aside.
• Bring a large pot of lightly salted water to a boil. Add cauliflower florets and cook uncovered until crisp tender, 4 to 5 minutes. Drain. Toss with Parmesan cheese and chives.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a skillet over low heat. Add reserved stems and chopped florets, shallot, and garlic; cook and stir until tender but not brown, 3 to 5 minutes. Pour in vegetable broth and bring to a boil. Cook over high heat until broth evaporates completely, 8 to 10 minutes. Remove from heat.
• Pour 1 cup heavy cream into the skillet and puree mixture with an immersion blender until smooth. Stir in horseradish, salt, and black pepper. Transfer to a baking dish and add blanched florets; toss to coat evenly with cream mixture. Drizzle with 2 tablespoons heavy cream and top with Gruyere cheese.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

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 tender, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
• Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
• Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and browned, about 25 minutes.