Cheesy Cauliflower Bacon Gratin Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
• In the bowl of a food processor, blend the bread until it forms into crumbs.
• In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
• In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
• Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
• Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.

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.

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.

Steps:

• Heat the oven to 400 degrees F.
• Heat the oil in a pan and fry the pancetta for 5 minutes, until just starting to crisp.
• Add the onion and cook for 12 minutes until soft and golden.
• Meanwhile, put 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 to 7 minutes until both are tender.
• Tip into a colander and drain thoroughly.
• In a gratin dish, layer the potato and cauliflower, then scatter with the bacon and onion mixture and a handful of cheese.
• Drizzle each layer with a little cream and season with salt and pepper.
• Continue until all the layers are finished, pour over the remaining cream and scatter with the remaining cheese.
• Bake for 30 minutes until bubbling.
• Remove from the oven and let rest for 1 minute, then serve with a nice green salad.

Steps:

• Potato and Cauliflower Layer -- In a large pot of boiling salted water on medium high heat, cook the potatoes for about 10 minutes and then add the cauliflower and cook another 5 minutes under tender. Remove from the heat and drain. Using a potato masher or even just a fork, slightly mash. I like to do a rough mash for this dish. Add, salt, pepper, milk and butter and set to the side.
• Bacon, Pepper and Onion Layer -- In a medium saute pan, add the bacon and saute until crisp. Remove and let it drain on a paper plate lined with a paper towel. In the same pan, use the bacon drippings (no more than 1 teaspoon, you don't want too much oil) to cook the onion and red pepper red pepper until tender. Once the onion and pepper are done add the scallions, salt and pepper to taste and remove from the heat, drain if necessary (you don't want this oily) and set to the side.
• Cheese and Crumb Mixture -- In a small bowl, add the melted butter, bread crumbs and cheese and mix well to combine.
• Casserole -- In a casserole dish, spray with non stick spray and heat the oven to 375. Add a layer on the potato cauliflower mix; then a layer of the bacon, pepper and onions; then a layer of the cheese and bread crumb mix. Next, again, the potato cauliflower; bacon, pepper and onions; and then the cheese and bread crumbs.
• Bake -- Thirty (30) minutes until golden brown and bubbly. This is a great side dish and makes a great presentation when you cut into it and serve.