Cauliflower Gruyere Bakes Recipes

Steps:

• Cauliflower -- Prepare your cauliflower, cut off the steams and rough chop the heads. Add the chopped cauliflower to a large bowl and set to the side.
• Vegetables -- To a medium pot, add the butter and melt on medium heat. Add the shallots and cauliflower stems chopped and cook just 4-5 minutes until slightly soft. Then to that, add the cream, grey poupon, horseradish sauce, salt, pepper, rosemary and nutmeg and bring to medium heat and cook until the cauliflower is soft. Should take about 5-8 minutes on a slow boil or simmer.
• Transfer to a blender or if you want you can use an immersion blender for this. Blend until smooth and well combined and the cauliflower stems are pureed.
• Add the cream sauce to the cauliflower and combine well.
• Topping -- Add the melted butter to the bread crumbs in a small bowl and mix well with 1 teaspoon dried parsley.
• Baking -- In a 13x9" casserole or baking dish sprayed with pam or lightly greased add the cauliflower mixture and top with the grated cheese, and then top with the bread crumb mixture. Bake 400 for 20-30 minutes on the middle rack uncovered. Enjoy!

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 200°C
• Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
• Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
• Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
• Bake 10 minutes or until golden brown.

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

Steps:

• In a small frying pan, melt 2 tablespoons butter over medium heat.
• Add the bread crumbs and stir and toss to coat evenly; set aside.
• In a heavy saucepan, melt the remaining butter over low heat.
• Add the flour and cook, whisking, until a smooth paste forms, about 4 minutes.
• Slowly whisk in the hot milk and cook, stirring often, until the sauce is smooth and thick enough to coat the back of a spoon, about 15 minutes.
• Add 1/2 teaspoon salt and a few grindings of pepper.
• Add the gruyere cheese and stir until melted, about 2 minutes.
• Stir in the parmesan, remove from the heat, and cover to keep warm.
• Preheat the broiler; position a rack 8 inches from the heat source.
• Bring a large pot of salted water to a rapid boil.
• Add the pasta and cauliflower and stir well.
• Cook, stirring occasionally, until the pasta is al dente, according to package directions.
• Drain the pasta and cauliflower and return to the pot.
• Add the cheese sauce and toss to coat evenly.
• Adjust the seasoning with salt and pepper.
• Transfer to a baking dish.
• Sprinkle with buttered bread crumbs.
• Broil until the surface is bubbling and golden, about 5 minutes, then serve.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
• Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
• Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
• Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
• Bake in the preheated oven until top is lightly browned, about 25 minutes.

Steps:

• In a pot, melt butter and blend in flour.
• Gradually add in milk and cook over low heat until thick; stirring often.
• Add salt, cayenne and cheese and stir until cheese melts.
• Remove from heat and add eggs, stirring.
• Add the cauliflower and mix gently.
• Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.

Steps:

• Cut the cauliflower into florets and cook in boiling water for 5 minutes. Add the sweetcorn, bring back to the boil and cook for 5 minutes. Drain and place in a 1 1/2 quart baking dish.
• Melt half of the butter in a non-stick pan, add the onions and mushrooms and cook for 5 minutes.
• Add to cauliflower mixture and gently stir.
• Place the remaining butter, flour and milk in a saucepan, heat stirring continuously until the sauce thickens and is smooth. Cook for a minute.
• Remove from the heat and stir in the yogurt and half the cheese then pour the sauce over the vegetables.
• Mix the remaining cheese with the breadcrumbs. Sprinkle over the sauce and brown under the grill.
• If you can't get Double Gloucester cheese, A sharp cheddar also works well.