PARMESAN-ROASTED CAULIFLOWER
Steps:
- Preheat the oven to 350 degrees.
- Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.
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.
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
CAULIFLOWER GRATIN
My sister made this for our family for Christmas Eve dinner. This cauliflower tastes delicious! She obtained this recipe from The Barefoot Contessa.
Provided by Leilani
Categories Cauliflower
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, or until tender but still firm. Drain.
- Melt 2 TBS of the butter in a medium saucepan over low heat.
- Add the flour, stirring constantly with a wooden spoon for two minutes.
- Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
- Boil, whisking constantly for one minute, or until it thickens.
- Take pan off the heat and add 1 tsp of salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan cheese.
- Pour 1/3 of the sauce on the bottom of an 8x11" dish. Place the drained cauliflower on top and spread the remaining sauce evenly on top.
- Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
- Melt the remaining 2 TBS of butter and drizzle over the gratin.
- Sprinkle with salt and pepper.
- Bake at 375 degrees for 25-30 minutes or until the top is lightly browned.
- Serve hot or at room temperature.
Nutrition Facts : Calories 451.1, Fat 26.9, SaturatedFat 16.3, Cholesterol 80.9, Sodium 908.4, Carbohydrate 33.7, Fiber 9.1, Sugar 8.8, Protein 23.2
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