Cauliflower Pasta And Cheese Gratin Recipes

CAULIFLOWER TRIPLE CHEESE GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
• Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

TRADITIONAL ENGLISH CHEDDAR CAULIFLOWER CHEESE - GRATIN

Steps:

• *If oven baking, pre-heat oven to 225C or 450°F.
• Trim the cauliflower & break into small florets.
• Boil in salted water for 10-15 minutes or until just tender.
• Drain in a colander and then place in a buttered ovenproof baking dish.
• Add the milk, flour and butter to a saucepan.
• Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
• Allow to simmer for a further 2 minutes.
• Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
• Cook for further minute stirring well.
• Pour the sauce over the cauliflower.
• Mix the remaining cheese, and breadcrumbs, if using, together, sprinkle over the top.
• Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
• Serve immediately.

CAULIFLOWER GRATIN

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, PASTA AND CHEESE GRATIN

Steps:

• Preheat oven to 400°F.
• Bring water to a boil in a large saucepan; add cauliflower and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower with a slotted spoon, reserving cooking liquid; set cauliflower aside. Bring cooking liquid to a rolling boil. Add pasta, and cook 7 minutes or until al dente; drain and set aside.
• Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and milk in a saucepan, stirring well with a whisk. Stir in thyme and garlic; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat; stir in 1/4 teaspoon salt, cheeses, onions, mustard, and pepper.
• Combine cauliflower, pasta, and cheese sauce in a large bowl. Spoon the cauliflower mixture into a 13x9-inch baking dish. Place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs with butter; sprinkle evenly over cauliflower mixture. Bake 400°F for 20 minutes or until lightly browned.