Northern Italian Cauliflower Gratin Recipes

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:

• Adjust an oven rack to the top position and preheat the oven to 475 degrees F. Toss together the cauliflower, tomatoes, olive oil, capers, 1/2 teaspoon salt, a few grinds of pepper and the garlic on a baking sheet. Roast until the cauliflower browns in some spots and is tender, tossing about halfway through, about 20 minutes. Toss with a squeeze of lemon and the parsley. Serve warm.

Steps:

• Cook 1 thinly sliced onion and 1 large minced garlic clove in 1 Tbsp olive oil until softened, about 3 minutes.
• Add 28-oz can drained diced tomatoes, save juice for later, Italian seasonings and pepper.
• When bubbly, add cauliflower, cut into bite-size pieces.
• Cook, covered and stirring occasionally, until cauliflower is almost cooked, 8 - 10 minutes.
• Preheat broiler.
• Spoon mixture, including juice, into an 8 inch baking dish. Sprinkle with feta and mozzarella.
• Broil until golden 6 - 8 minutes.
• Sprinkle with 1/4 cup finely chopped parsley.

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 crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.
• Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
• Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
• Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.

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 crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.
• Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
• Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
• Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.

Steps:

• Preheat oven to 350°F (175°C).
• Boil cauliflower in a large pot of salted water until tender-crisp, about 5 to 6 minutes. Drain and set aside.
• Melt 1/4 cup (60mL) butter in skillet over medium. Add garlic and cook 2 minutes. Whisk in flour and mustard powder and cook 1 minute. Whisk in milk and cook until thickened, about 5 minutes. Stir in cheese and salt and cook until melted, about 1 minute. Season with fresh pepper. Add cauliflower and toss to coat.
• Pour skillet contents into 2 L baking dish and bake, covered, until the cheese mixture is bubbling at the sides of the dish; about 40 minutes.
• Stir remaining butter with bread crumbs and Parmesan. Sprinkle mixture over cauliflower and broil until golden, about 2 minutes.

Steps:

• Break up the cauliflower into small florets while you bring a large pot of water to a boil. Salt the water generously and drop in the cauliflower. Boil 5 minutes while you fill a bowl with ice and water. Transfer the cauliflower to the ice water, let sit for a couple of minutes, then drain and place on paper towels.
• Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin dish. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic. Cook, stirring, for about 30 seconds, until fragrant and translucent. Remove from the heat and stir in the olives.
• Place the cauliflower in the baking dish and add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. Season to taste with salt and pepper and stir together well. Spread out in the dish and sprinkle the remaining cheese on top.
• Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned. Serve hot or warm.