Cauliflower Gratin With Mustard Sage Cornbread Crumbs Recipes
CAULIFLOWER GRATIN WITH MUSTARD-SAGE CORNBREAD CRUMBS
This cheesy gratin recipe from Bon Appétit (Dec. 2010) is a truly delicious yet healthy comfort food for cold winter nights. It can be a side dish or a satisfying vegetarian main. Use more than one colour of cauliflower for a nice presentation. Make sure you use a savoury (not sweet) cornbread; I think regular breadcrumbs would work well too.
Provided by blucoat
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, about 8 minutes.
- Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11x7x2-inch glass baking dish.
- Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.
Nutrition Facts : Calories 182.6, Fat 14.6, SaturatedFat 8.9, Cholesterol 45.8, Sodium 116.1, Carbohydrate 11.3, Fiber 2.5, Sugar 2.4, Protein 4.2
More about "cauliflower gratin with mustard sage cornbread crumbs recipes"
CAULIFLOWER GRATIN WITH MUSTARD-SAGE CORNBREAD CRUMBS
From bonappetit.com
Servings 8Total Time 55 mins
- Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
- Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11x7x2-inch glass baking dish.
- Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.
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