Jacquess Cauliflower Au Gratin Recipe Foodcom

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 AU GRATIN

Steps:

• Steam cauliflower for 10 minutes.
• Simmer next 4 ingredients for 5 minutes and then add seasonings.
• Combine cauliflower and sauce in baking dish.
• Sprinkle with cheese and breadcrumbs.
• Bake 15 minutes at 375°.

CAULIFLOWER AU GRATIN

Steps:

• Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
• Season lightly with white pepper and sprinkle all the cheeses over.
• Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
• Bake in a 375F oven until lightly golden-brown.
• Allow to cool slightly before serving.
• This is also super good at room temperature or cold.
• (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.

JACQUES'S CAULIFLOWER AU GRATIN

Steps:

• Preheat the oven to 400°F.
• Turn the cauliflower upside down, and cut all around the stem with a sharp knife, slicing off the tough leafy stems that are attached to it. Pick off any remaining leaf pieces that may still be attached. Do not cut the florets apart.
• Put the cauliflower, stem end down, into a large pot with an inch of watter and 1/4 teaspoon salt. Cover tightly and bring to a rapid boil. Cook until you can pierce a floret with a sharp knife (about 8 minutes). Carefully lift the cauliflower out of the pot and place it in the gratin dish to cool slightly.
• Turn the cauliflower upside down, and slice all around the core, through the floret stems, so the head falls apart. Arrange the florets in a single layer round side up, then chop up the cooked core and scatter the pieces in the dish. Reserve the cooking water for the sauce.
• Pour 2 cups of milk, and 1/2 cup cooking water, and 1/2 cup cream into a saucepan and heat slowly. Do not boil!
• Melt the butter in a large saucepan, and whisk in the flour to make a loose paste. Cook over medium heat for about 2 minutes while stirring constantly. Don't let it color more than a light beige.
• Remove the roux from the heat. Pour the milk mixture into the roux and whisk vigorously to blend. Return to the heat and bring to a gentle boil, stirring constantly. Whisk in 1/2 teaspoon of salt, 1/8 teaspoon white pepper, and a pinch or two of nutmeg. Taste, adjust seasoning as needed to suit your taste. Simmer for 2 to 3 minutes, stirring constantly with a wooden spoon. The sauce should be thick, but pourable. If necessary, thin with a bit of milk or cooking liquid, stirring to blend well, and adjust the seasonings if needed.
• Season the florets with 1/8 teaspoon each salt and pepper, and scatter 1/4 cup of the grated cheese over the top. Set the gratin on a cookie sheet, then ladle or pour the sauce over the cauliflower. Sprinkle on the rest of the cheese.
• Place the sheet on the middle rack of the oven and bake until the sauce is bubbling and the cheese is browned, about 25 minutes.
• DO AHEAD NOTE: The assembled gratin can be made several hours ahead, and store, well wrapped in the refrigerator. Preheat the oven to 375F and allow 30 to 40 minutes for heating the gratin and browning the cheese.

CRUSTED CAULIFLOWER AU GRATIN

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!

CAULIFLOWER GRATIN

Steps:

• Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
• Heat the oven to 425 degrees F/210 degrees C.
• Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 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.

MARTHA'S CAULIFLOWER GRATIN WITH ENDIVE

Steps:

• Preheat oven to 400°, with rack in lower third.
• Butter a 1 1/2-quart, deep, wide oven proof dish.
• Put endive in bottom of dish.
• Arrange pasta or couscous over endive.
• Top with cauliflower.
• Melt butter in a medium saucepan over medium heat; whisk in flour.
• Reduce heat to medium-low.
• Cook, stirring, 2 minutes.
• Whisk in milk; cook, whisking, until mixture thickens, about 4 minutes.
• Remove from heat.
• Whisk in marjoram, salt, black pepper, and cayenne.
• Whisk in Gruyère until smooth.
• Pour over cauliflower.
• Sprinkle with breadcrumbs.
• Set dish on a baking sheet.
• Bake 30 minutes.
• Sprinkle with Parmesan.
• Reduce temperature to 350°; bake until cauliflower is tender, about 40 minutes. (If browning too quickly, tent with foil.)
• Transfer to a wire rack; let cool 10 minutes before serving.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat broiler. In pot of salted, boiling water cook broccoli and cauliflower until tender, 5-6 minutes; drain. Transfer to ungreased 2-quart baking dish.
• Meanwhile, in pot over low heat melt butter. Add leek and garlic; cook, stirring often, until lightly browned, 3 minutes. Add wine; cook 1 minute.
• Increase heat to medium; stir in milk and sauce mix. Bring to boil, stirring. Reduce heat to low; simmer, stirring occasionally, 3 minutes. Stir in 2 cups cheese. Pour sauce over vegetables; sprinkle with remaining cheese. Broil until cheese is melted.

CAULIFLOWER AU GRATIN

Steps:

• Cook cauliflower in boiling water to cover with 1/2 teaspoon salt 5 minutes; drain.
• Combine remaining 1/2 teaspoon salt, butter, and next 3 ingredients; stir in cauliflower, bell pepper, tomatoes, onion, and 1 1/4 cup cheese.
• Spoon into a lightly greased 2-quart baking dish.
• Sprinkle with remaining cheese.
• Bake at 350 degrees for 1 hour.