BAREFOOT CONTESSA'S CAULIFLOWER GRATIN
Make and share this Barefoot Contessa's Cauliflower Gratin recipe from Food.com.
Provided by Juenessa
Categories Cauliflower
Time 50m
Yield 4-6 serving(s)
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.
Nutrition Facts : Calories 451.1, Fat 27.5, SaturatedFat 16.4, Cholesterol 80.9, Sodium 472.2, Carbohydrate 32.6, Fiber 7.4, Sugar 7.2, Protein 23
CRUSTY BAKED SHELLS & CAULIFLOWER
Steps:
- Preheat the oven to 400 degrees.
- Fill a large pot with water, add 2 tablespoons salt, and bring to a boil. Add the pasta and cook al dente, according to the instructions on the package. Since it will be baked later, don't overcook it! Drain and pour into a very large bowl.
- Meanwhile, heat 3 tablespoons of olive oil in a large (12-inch) saute pan over medium-high heat, add half the cauliflower in one layer, and saute for 5 to 6 minutes, tossing occasionally, until the florets are lightly browned and tender. Pour the cauliflower, including the small bits, into the bowl with the pasta. Add 3 more tablespoons of oil to the saute pan, add the remaining cauliflower, cook until browned and tender, and add to the bowl.
- Add the sage, capers, garlic, lemon zest, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper to the bowl and stir carefully. Stir in the Fontina. Transfer half of the mixture to a 10 x 13 x 2-inch rectangular baking dish. Spoon rounded tablespoons of ricotta on the pasta and spoon the remaining pasta mixture on top. Combine the panko, Pecorino, parsley, and 1 tablespoon of olive oil in a small bowl and sprinkle it evenly on top. Bake for 25 to 30 minutes, until browned and crusty on top. Serve hot.
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.
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