CHEF COMERFORD'S CAULIFLOWER GRATIN
Make and share this Chef Comerford's Cauliflower Gratin recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Spray a 1-quart casserole dish with cooking spray.
- Trim the cauliflower and cut into florets.
- Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.(Or you could roast the cauliflower for about 30 minutes, turning once, at 400*F.).
- Heat the butter in a medium saucepan over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
- Add the milk, whisking all the time to make sure there are no lumps.
- Cook another 3 to 4 minutes, and let the sauce thicken. Season with salt and pepper, to taste and add the nutmeg.
- Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
- Bake, uncovered for 20 to 30 minutes until golden and bubbly.
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CAULIFLOWER GRATIN
Steps:
- Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
- Trim the cauliflower and cut into florets.
- Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
- Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
- Add the milk, whisking constantly to make sure there are no lumps.
- Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
- Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
- Bake, uncovered for 20 to 30 minutes until golden and bubbly.
CHEESY CAULIFLOWER AND BACON GRATIN
This recipe from BBC Good Food makes a nice main course for lunch served with a green salad but can also be served as a side dish with beef, pork or chicken.
Provided by Irmgard
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 564, Fat 31.9, SaturatedFat 19.3, Cholesterol 107.8, Sodium 267.1, Carbohydrate 57.8, Fiber 11.7, Sugar 11, Protein 17.1
CAULIFLOWER GRATIN
Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. - Mary Zinchiak, Boardman, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining ½ teaspoon salt and 1/2 teaspoon pepper until smooth. , Pour ¾ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.
Nutrition Facts : Calories 196 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
TRUFFLED CAULIFLOWER GRATIN
In this otherwise humble gratin, we're going to use another, much more delicious delivery system of truffles: truffle pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.
Provided by Chef John
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
- Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
- Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
- Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
- Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 17.2 g, Cholesterol 35.1 mg, Fat 21.9 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 8.1 g, Sodium 462.8 mg, Sugar 7 g
FOUR-CHEESE CAULIFLOWER GRATIN
Combine four cheeses - mozzarella, cheddar or gruyère, cream cheese and parmesan - to make this decadent Sunday lunch side. Add truffle oil for luxury
Provided by Tom Kerridge
Categories Side dish
Time 2h10m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- For the sauce, melt the butter in a shallow saucepan. When it's just starting to sizzle, stir in the flour to make a paste. Cook for a minute, then gradually whisk in the milk until you have a smooth, thick sauce. Stir through the mustard, cream cheese, truffle oil (if using) and parmesan, and cook over a low heat until thickened. Season with lots of black pepper.
- Heat oven to 140C/120C fan/gas 1. Trim the leaves off the cauliflowers and slice into rough steaks about 1cm thick. Don't worry about the outside bits not being slices - it will all be used. Assemble the dish a bit like a lasagne. Spoon a quarter of the cheese sauce into a large baking dish and spread it out, then add half of the cauliflower. Repeat the process, finishing with a thick layer of sauce. Scatter over the mozzarella, and the gruyère or cheddar and crispy onions.
- Bake for 1 hr 30-1 hr 45 mins until the cheese is golden and the cauliflower is soft but not mushy. If you want a golden finish, you can grill it (keep an eye on it) or leave it in when you turn the oven up for the crackling, if making the salt & vinegar roast pork as well. Once baked, leave to stand for 10 mins before serving in the middle of the table.
Nutrition Facts : Calories 279 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
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