CHEESY CAULIFLOWER & BACON GRATIN
This very indulgent version of cauliflower cheese is inspired by the après-ski classic, tartiflette
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
- Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
- In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.
Nutrition Facts : Calories 817 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2.12 milligram of sodium
CAULIFLOWER & BACON PASTA
Cauliflower and macaroni cheese in one pasta bake? This family-friendly gratin is comforting and filling
Provided by Good Food team
Categories Dinner
Time 50m
Number Of Ingredients 10
Steps:
- Heat the grill to high and bring a large pan of salted water to the boil. Grill the bacon slices for 5 mins or until crispy, then drain on kitchen paper and cut into small pieces.
- Cook the pasta following pack instructions. Add the cauliflower to the pasta pan for the final 8 mins, so that it is just tender, then drain, reserving 2 tbsp of the cooking water.
- Melt the butter in a small pan over a low heat, then stir in the flour and cook for a couple of mins. Gradually stir in the milk, mixing well between each addition. Bring to a simmer, then cook for a few mins until thickened. Season, add the mustard and half the grated cheese. Stir until the cheese has melted and the sauce is smooth.
- Tip the pasta and cauliflower back into the pan along with the reserved cooking water. Stir through the cheese sauce and bacon, then transfer the mix to a baking dish. Mix together the breadcrumbs and remaining cheese, then sprinkle over the pasta. Cook for 5 mins under the grill until browned. Serve with a salad, if you like.
Nutrition Facts : Calories 673 calories, Fat 34 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
CAULIFLOWER BACON GRATIN
A Dorie Greenspan recipe which s wildly good. Because it is so rich, I serve it as a main course, with a large, leafy salad with a simple and sharp vinaigrette to offset the creamy richness of the gratin. Perfection.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 10 side-dish servings, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the center position and preheat the oven to 425° F (232°C). Generously butter a 2 1/2-quart ovenproof dish and place it on a rimmed baking sheet lined with a Silpat or parchment paper. (It's not elegant and it's a tad too big, but a 9-by-13-inch baking dish works fine.).
- Bring a large pot of salted water to a boil. Cut florets from the cauliflower, leaving about an inch or so of stem. Drop the florets into the boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (Alternatively, you can steam the florets over salted water.) Drain and rinse the cauliflower florets under cold running water to cool them and pat them completely dry.
- While the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. Drain and pat dry.
- Spread the cauliflower in the buttered pan and scatter the bacon over the top.
- Place the flour in a bowl and gradually whisk in the eggs until blended. Slowly whisk in the cream and milk. Season the mixture with the salt, pepper, and nutmeg and stir in about 2/3 of the cheese. Pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. Scatter the remaining cheese over the top.
- Bake the cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in the center comes out clean. If the top isn't as brown as you'd like, run the gratin under the broiler for a couple of minutes.
- The gratin is best just from the oven or warm, although it can be enjoyed at room temperature, just like a quiche. You really should eat the cauliflower-bacon gratin the day it's made, but if you've got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in the oven.
Nutrition Facts : Calories 611.9, Fat 49.5, SaturatedFat 24.8, Cholesterol 360.8, Sodium 480.9, Carbohydrate 19.6, Fiber 3.2, Sugar 5.3, Protein 23.9
CAULIFLOWER AND CANADIAN BACON GRATIN IN MUFFIN CUPS
This is a fun way to get your kids involved in cooking and get them excited about eating their own personal vegetable.
Provided by Melanie B.
Categories Cauliflower
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, shred the bread and Parmesan Cheese together until it becomes crumb like.
- In a large saucepan, melt butter over medium low heat and add flour. Cook whisking vigorously for 2 minutes, being very careful not to burn. Add milk. Cook for another 2 minutes.
- Increase heat to medium-high and add cauliflower. Bring to a boil, then reduce to a simmer. Cover pot and cook for abut 5 minutes until the cauliflower begins to soften. Add ham and remaining cheese. Remove from heat. Season with salt and pepper to your liking.
- Cool mixture and scoop spoonfuls of the mixture into a muffin tin with each cup coated with non stick cooking spray. Cover the top of each "muffin" with the bread and Parmesan mixture.
- Bake in a 350 degree oven for about 20 minutes, covered with foil. Remove foil and bake for about another 15 minutes, until bubbly and golden brown on top.
- Enjoy!
Nutrition Facts : Calories 210.6, Fat 11.8, SaturatedFat 7, Cholesterol 35.9, Sodium 223, Carbohydrate 17.7, Fiber 3.2, Sugar 3.2, Protein 10.1
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- Steam or boil cauliflower until just tender but still firm about 5 minutes. Drain and place in a 2 quart casserole dish
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