CAULIFLOWER AND BACON GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 54m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CAULIFLOWER AND LEEK GRATIN
This bubbly and cheesy dish makes for a delicious dinner party side. Serve with Salt and Pepper Crusted Rack of Lamb and Wilted Mustard Greens.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-quart baking dish and set aside.
- Bring a large pot of salted water to a boil. Add cauliflower and cook until slightly tender, 2 to 3 minutes. Drain and rinse under cold water; transfer to a large bowl and set aside.
- Melt butter in a small saucepan over medium-low heat. Add leeks, shallots, red-pepper flakes, and thyme; cook, stirring, until softened, about 5 minutes. Stir in flour until well combined. Slowly add milk, stirring constantly, until well combined. Increase heat to medium-high and bring to a boil; let boil 2 to 3 minutes until thickened. Remove from heat and stir in 3/4 cups cheese; season with salt and pepper.
- Pour leek mixture over cauliflower mixture and stir until cauliflower is well coated; transfer to prepared baking dish. Sprinkle remaining 3/4 cup cheese over top. Transfer to oven and bake until bubbly, about 25 minutes.
- Meanwhile, preheat broiler. Transfer baking dish to broiler; broil until golden brown, 5 to 8 minutes. Let cool 5 to 10 minutes before serving.
CAULIFLOWER GRATIN
Steps:
- Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.
CAULIFLOWER, LEEK AND BACON GRATIN RECIPE - (4/5)
Provided by bakeaholic
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F. Butter an 8 inch square or oval dish. 2. In a large pot of boiling, salted water, cook cauliflower for 5 minutes. Drain. Set aside in a bowl. 3. Meanwhile, cook bacon in a large skillet over medium heat for 5 minutes or until crispy. Set aside on paper towels. Discard all but 2 tsp. of fat. Add leeks to the skillet; cook, stirring occasionally, for 5 to 7 minutes or until very soft and just starting to turn golden. Transfer to the bowl with the cauliflower. Add bacon. 4. Wipe skillet clean. Melt butter in the skillet over medium heat. Sprinkle with flour; cook, whisking, for 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. Whisk in the Gruyere, Parmesan and salt until cheese is melted. 5. Pour over cauliflower mixture, stirring until well coated. 6. Transfer to buttered dish. Topping: In a bowl, stir together the breadcrumbs, cheese and butter. Sprinkle over the dish. Bake for about 30 minutes or until golden on top and heated throughout. Variation: Use broccoli and cheddar in place of cauliflower and Gruyere and Parmesan.
CAULIFLOWER AND LEEK SOUP WITH CRISPY BACON
Spoon up a little comfort with our cauliflower and leek soup made with crispy bacon. Ready in only 45 minutes, it's an ideal go-to dish on a chilly autumn afternoon.
Provided by Paula Kittelson
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In large saucepan or Dutch oven, heat oil over medium heat. Add leeks, garlic and shallot. Cook 5 minutes, stirring occasionally, until leeks and shallot are softened but not browned. Add cauliflower, broth and herbes de Provence. Cover; cook until cauliflower is tender, about 20 minutes.
- Meanwhile, in 10-inch skillet, cook bacon until crisp. Drain on paper towels; set aside.
- Remove soup from heat; using blender or handheld immersion blender, puree soup until smooth. If using regular blender, return soup to saucepan. If using immersion blender, return saucepan to heat. Add salt, pepper and butter. Cook over low heat 5 minutes, stirring occasionally, until butter is melted and soup is hot.
- To serve, ladle soup into bowls. Sprinkle with bacon.
Nutrition Facts : ServingSize 1 Serving
CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR
A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.
Provided by Alison Roman
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
- Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
- Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams
LEEK AND CAULIFLOWER GRATIN
I have some fresh leeks and cauliflower coming from my organic delivery company this week, so I went looking for a recipe to use both. I was happily surprised to find this one which also uses cheese--my biggest love! Making it in just a few days! Recipe: laaloosh.com 01-21-15
Provided by Ellen Bales
Categories Side Casseroles
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Place leeks and cauliflower into a greased 3-qt. baking dish. Sprinkle with salt and pepper.
- 2. In a medium saucepan melt butter over medium-high heat. Add the flour and whisk constantly until butter and flour are combined. Slowly whisk in the milk and bring to a boil, whisking frequently until slightly thickened. Season with salt and pepper if desired.
- 3. Stir in cheese and whisk until melted; remove from heat.
- 4. Pour the cheese sauce evenly over leeks and cauliflower. Sprinkle with Panko crumbs on top.
- 5. Cover and place in a preheated 375º oven for about 45 minutes until vegetables are tender and sauce is bubbling. Remove cover and cook another 8-10 minutes to brown the breadcrumbs. Cool for 5 minutes before serving.
CHEESY CAULIFLOWER & BACON GRATIN
This very indulgent version of cauliflower cheese is inspired by the après-ski classic, tartiflette
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 817 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2.12 milligram of sodium
CAULIFLOWER GRATIN
Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.
Provided by Trine Hahnemann
Categories Winter Thanksgiving Christmas Soufflé/Meringue Casserole/Gratin Cauliflower Cabbage Egg Milk/Cream Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
- Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
- In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
- Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
- Bake for 45 minutes, then serve.
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- Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart casserole dish, such as an 9x13, with nonstick spray. Line a rimmed baking sheet with foil.
- In a large bowl, toss the cauliflower florets with the olive oil, garlic powder, salt, pepper, and nutmeg. Transfer the cauliflower to the prepared casserole dish and spread into an even layer. Keep the bowl handy. Bake the cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
- Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes. Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time. Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
- In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup gruyere cheese, 2 tablespoons Parmesan cheese, and half of the chopped bacon.
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