Cauliflower Parmigiana With Gruyere Sauce Recipes

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:

• 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:

• 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 the oven to 400 degrees F and line a plate with paper towels.
• Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
• Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
• Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
• Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
• Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray the inside of a medium baking dish with cooking spray.
• Bring a pot of water to a boil. Add cauliflower florets and cook until tender but still firm, 4 to 5 minutes. Drain and set aside.
• Heat milk in the microwave or in a small saucepan until hot.
• Melt 2 tablespoons butter in a medium saucepan over medium heat, blend in the flour, and cook, stirring constantly, for 2 to 3 minutes. Pour in hot milk and whisk constantly until thickened, 4 to 5 minutes. Remove from heat. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, minced onion, curry powder, salt, and pepper.
• Pour 1/3 of the sauce on the bottom of the prepared baking dish. Distribute cauliflower evenly on top. Pour remaining cheese sauce over the florets.
• Combine remaining 1/4 cup of Gruyere with bread crumbs in a bowl. Sprinkle over the sauce and drizzle with remaining 2 tablespoons butter.
• Bake in the preheated oven until the top is browned, 25 to 30 minutes.

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:

• 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:

• Melt butter in small saucepan over medium-low heat.
• Add flour; stir 2 minutes (do not brown).
• Gradually whisk in 1 1/2 cups milk.
• Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
• Remove from heat.
• Add cheese, stir until melted.
• Season with salt and pepper.
• Do Ahead: This cheese sauce can be made 2 hours ahead.
• Let stand at room temperature.
• Rewarm before using, adding more milk if sauce is too thick.

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.