Cauliflower Gratin With Manchego And Almond Sauce Recipes

CAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCE

Steps:

• Preheat the oven to 400°; In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender; Add the 1/2 cup of whole almonds and process until finely ground; Let stand for 10 minutes; Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible; Discard the ground almonds.
• In a medium saucepan, melt 2 tablespoons of the butter; Add the flour and whisk over moderately high heat for 1 minute; Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes; Remove from the heat; Add 3/4 cup of the Manchego and whisk until melted; Whisk in the nutmeg; season with salt and pepper. Keep warm.
• In a large skillet, bring 1/2 inch of salted water to a boil; Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes; Drain the cauliflower in a colander; Wipe out the skillet.
• Melt the remaining 2 tablespoons of butter in the skillet; Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes; Add the cauliflower and cook, stirring until lightly golden, about 2 minutes; Season lightly with salt and pepper; Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
• Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top; Let stand for 10 minutes before serving.

CAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCE

Steps:

• Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
• In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.
• In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
• Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
• Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
• MAKE AHEAD The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking.

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.

CAULIFLOWER GRATIN WITH MANCHEGO AND ALMOND SAUCE

Steps:

• Preheat the oven to 400°. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the 1/2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds. In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half-and-half and cook, whisking constantly, until thickened, 5 minutes. Remove from the heat. Add 3/4 cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm. In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet. Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top. Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. MAKE AHEAD The gratin can be prepared through Step 4 and refrigerated overnight. Bring it to room temperature before baking

CAULIFLOWER GRATIN

Steps:

• Trim the cauliflower; separate the flowerettes and cook in the milk and the 1/2 teaspoons salt until tender, 10-15 minutes. Drain, reserving 1/3 Cup of the milk.
• Arrange the cooked cauliflower in a lightly buttered 9x7 baking dish. Beat together the egg and reserved milk. Add the cheese and spread over the flowerettes. Add salt and pepper. Dot with butter.
• Broil the gratin until browned and bubbly. (I use a "low broil" on my oven, for about 5-7 minutes.) Serve hot.