Cheesycauliflowergratin Recipes

BAKED CHEESY CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with cooking spray.
• Place cauliflower in a microwave-safe bowl with 1/2 cup water. Microwave until tender-crisp, about 5 minutes. Drain and transfer to the prepared baking dish.
• Whisk egg and flour together in a bowl. Add milk, salt, and pepper. Pour over cauliflower florets. Sprinkle Cheddar cheese and paprika on top.
• Bake in the preheated oven until cheese is melted and cauliflower is soft, 30 to 40 minutes.

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.

CHEESY CAULIFLOWER AND BROCCOLI GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
• Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
• Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
• Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.

CAULIFLOWER AU GRATIN

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.

CLASSIC CAULIFLOWER AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
• Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
• Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

LOW CARB BAKED CAULIFLOWER CASSEROLE

Steps:

• Turn your oven to 375 degrees and bring a large pot of salted water a boil. Add the cauliflower (once boiling) and cook until it just begins to become tender, about 5-7 minutes. Drain well and then spread out onto some paper towel. Use another layer of paper towel to gently press as much moisture out of the cauliflower as you possibly can.
• While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond flour and coconut flour and whisk, stirring constantly, until it just begins to brown, about 1 minute.
• Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Once boiling reduce the heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.
• Remove the milk mixture from the heat and whisk in 1/2 cup of the cheese until smooth.
• Spread 1/3 of the sauce on the bottom of an 8x8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.
• Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.
• Let stand for 5 minutes and DEVOUR!

CHEESY CAULIFLOWER GRATIN

Steps:

• Preheat the broiler.
• In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
• In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.