Cauliflower And Ham Gratin Recipes

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart shallow casserole with cooking spray. Cook frozen cauliflower as directed on bag. Cook frozen rice as directed on package. Set aside.
• In 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour and mustard with whisk; cook about 1 minute. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Stir in cooked cauliflower, ham and chile slices. Spoon into casserole.
• In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High about 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture in casserole.
• Bake 25 to 30 minutes or until bubbly around edge. Let stand 5 minutes before serving.

Steps:

• Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

Steps:

• Place cauliflower in a large saucepan; cover with 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until tender. , Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cheese and sour cream until melted. , Drain cauliflower. In a large bowl, combine the cauliflower, ham and mushrooms. Add cheese sauce and toss to coat. Transfer to a greased 2-qt. baking dish. , Combine topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 40-45 minutes or until heated through.

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:

• Heat oven to 400°F.
• Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light golden brown, about 6 minutes.
• Add the ham and cook, 2 minutes. Add the cream, milk, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low.
• Simmer until thickened, about 4 minutes. Add the cauliflower. Transfer to a 2-quart casserole dish and sprinkle with the bread crumbs and thyme.
• Cover with aluminum foil. Bake for 20 minutes.
• Uncover and continue baking until the cauliflower is tender, 15 to 20 minutes. Remove from oven and let rest at least 5 minutes before serving.
• Tip: Make this a vegetarian side dish by skipping the ham.

Steps:

• Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
• Heat the oven to 425 degrees F/210 degrees C.
• Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

Steps:

• Preheat oven to 375. Butter a 5 cup gratin dish and set aside.
• For the cauliflower mixture:.
• Take steamed cauliflower florets and arrange in a single layer in the gratin dish.
• Sprinkle the ham evenly over the cauliflower.
• Whisk together the egg yolks, sour cream, heavy cream, nutmeg, salt and pepper and pour evenly over ham and cauliflower.
• For the topping:.
• Toss the crumbs and parmesan well to combine, then scatter evenly over the cauliflower mixture. Dot well with butter.
• Bake uncovered 25-30 minutes, until bubbling and lightly browned.
• Serve at once.