Cauliflower Gratin With Breadcrumbs Recipes

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CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional

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.

CAULIFLOWER GRATIN



Cauliflower Gratin image

This classic is perfect to serve at Thanksgiving but easy enough for any night. It goes well with seared pork chops, meatloaf, and lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

1 large head cauliflower, cored and cut into florets
1 cup heavy cream
1 tablespoon all-purpose flour
1 cup grated Parmesan
Coarse salt and ground pepper
1/2 cup fresh breadcrumbs
1 tablespoon unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 400 degrees. In a large bowl, combine cauliflower, heavy cream, flour, and 3/4 cup grated Parmesan. Season with salt and pepper and toss to combine. Transfer mixture to a 2-quart baking dish, cover tightly with foil, and bake 30 minutes. In a small bowl, combine 1/4 cup grated Parmesan and breadcrumbs. Sprinkle over cauliflower. Dot with butter and bake, uncovered, until topping is golden brown and cauliflower is tender when pierced with a knife, 10 to 15 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 287 g, Fat 21 g, Fiber 3 g, Protein 10 g

CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

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 AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

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 tender, 5 to 7 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
  • Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
  • Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
  • Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

EASY CAULIFLOWER GRATIN



Easy Cauliflower Gratin image

Creamy side dish.

Provided by Sue Cantrell

Time 40m

Yield 4

Number Of Ingredients 3

1 head cauliflower, cut into 2-inch chunks
1 (15 ounce) jar Alfredo sauce
½ cup panko bread crumbs

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
  • Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 22.1 g, Cholesterol 42.9 mg, Fat 31.5 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 1139.8 mg, Sugar 6.9 g

CAULIFLOWER GRATIN WITH GARLIC BREADCRUMBS



Cauliflower Gratin with Garlic Breadcrumbs image

I think of this as a sort of green vegetable side dish at Thanksgiving. It has a great taste and the apples make the flavor a little more unusual.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 Granny Smith apples, cored, peeled and sliced
2 yellow onions, peeled and thinly sliced
1 tablespoon curry powder
Salt and freshly ground pepper
Salt and freshly ground pepper
2 heads cauliflower, stemmed and "cored" and cut into 1/2-inch slices
1/2 cup heavy cream
2 tablespoons unsalted butter
4 cloves garlic, peeled and "grated" on a grater
4 cloves garlic, peeled and "grated" on a grater
1 teaspoon garlic powder
1 cup breadcrumbs (preferably panko), toasted
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the filling for the gratin: Heat a large, heavy-bottomed pot over low heat. Add the olive oil, apples, onions and curry. Season lightly with salt and pepper. Cook over low heat until the apples and onions become tender and translucent, 3 to 5 minutes.
  • Place a steamer basket over a pot of boiling water (or, if you have a steamer, simply use that) and steam the pieces of cauliflower until they are tender, 8 to 10 minutes. While the cauliflower is still warm, add it to the pot with the apple/onion mixture and stir to blend. Allow the vegetables to simmer gently on the stove until they are tender but still hold their shape, 15 to 20 minutes. If there is not sufficient liquid, add a little water to the pot so nothing burns as it cooks. Stir in the cream and allow the mixture to "rest" on the stove with the heat off, 5 to 10 minutes. Taste and adjust the seasoning, if needed.
  • Prepare the topping: In a medium skillet, melt the butter and stir in the garlic. Cook for 1 minute, stirring, and season with salt. Add the garlic powder and breadcrumbs and stir to blend.
  • Pour the cauliflower mixture into a gratin dish and top with half the breadcrumbs. Place in the oven and bake until hot and bubbly, 10 to 15 minutes. Remove and top with the Parmesan and the remaining breadcrumbs. Serve immediately.

CRUSTED CAULIFLOWER AU GRATIN



Crusted Cauliflower Au Gratin image

This is an elegant dish. Great for Thanksgiving or Christmas. The cauliflower is mellow and cheesy with a little crunch from the bread crumbs.

Provided by Theresa P

Categories     Cauliflower

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 head cauliflower, broken into florets
1 1/2 teaspoons salt
1/2 cup breadcrumbs
1 cup heavy cream
1/2 cup shredded cheese (cheddar or swiss)
1/4 cup melted butter

Steps:

  • Put cauliflower in pan with 1 inch of water and 1 teaspoon salt.
  • Bring to boil; cover and reduce heat.
  • Cook for about 6 minutes until crisp tender; drain.
  • Butter 2-quart baking dish and add cauliflower.
  • Pour cream over top and sprinkle salt and cheese over all.
  • Mix lightly with spoon.
  • Combine 1/4 cup melted butter and 1/2 cup bread crumbs and sprinkle over top.
  • Bake at 350°F for 30 minutes.
  • Enjoy!

Nutrition Facts : Calories 295.3, Fat 25.2, SaturatedFat 15.6, Cholesterol 80.7, Sodium 836.5, Carbohydrate 13.4, Fiber 2.8, Sugar 2.9, Protein 5.8

CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 cauliflower, about 600g (1lb 5oz)
½ Savoy cabbage, about 300g (10½oz)
1 litre (1 quart) water
50g (3½ tbsp) salted butter, plus 1 tsp, and more for the top
75g (generous ½ cup) plain flour (all-purpose flour)
100ml (scant ½ cup) whole milk
½ tsp freshly grated nutmeg
4 eggs, separated
2-3 tbsp breadcrumbs
Sea salt flakes and freshly ground black pepper

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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