Cauliflower Gratin With Queso Cotija Recipes

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CAULIFLOWER GRATIN



Cauliflower Gratin image

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

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

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 GRATIN WITH QUESO COTIJA



Cauliflower Gratin With Queso Cotija image

I made this for our Tex Mex day after Thanksgiving menu. It would make a great side to any Mexican dinner and I won't wait until next Thanksgiving to make this one again. It received many compliments. You can assemble this gratin (through step 2) a day ahead; cover and chill. From Sunset Magazine.

Provided by cookiedog

Categories     Cauliflower

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

2 heads cauliflower, rinsed (3 lb. total)
3/4 cup whipping cream
1/4 teaspoon cayenne
salt & freshly ground black pepper
1 lb fresh poblano chile, roasted, peeled, seeded, and cut into strips
12 ounces Cotija cheese, shredded (or use a combination of cotija and monterey jack)

Steps:

  • In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.
  • In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.
  • Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

GRATIN COLIFLOR - SPANISH CAULIFLOWER GRATINADA



Gratin Coliflor - Spanish Cauliflower Gratinada image

This recipe is submitted for play in ZWT8 - Spain. I found it at Easy Spanish Recipes.com. Coliflor Gratinada is a Spanish Cauliflower Gratin recipe, and is a local dish of Murcia. You may use a small can of anchovies in this dish if desired, it is an optional item.

Provided by Baby Kato

Categories     Lunch/Snacks

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 cauliflower, medium head
2 hard-boiled eggs
1/4 cup parsley, fresh flat-leaf, roughly chopped
1/3 cup parmesan cheese, grated
1 tablespoon butter (or margarine)
1/2 teaspoon salt
1/4 cup butter (or margarine)
1/8 cup flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat the oven to 375º.
  • Sauce:.
  • Slowly melt the butter over medium-low heat.
  • Add all of the flour at once and stir until there are no lumps.
  • Cook the butter and flour slowly over medium heat while stirring for about 4 minutes.
  • Remove from the heat and set aside.
  • Heat the milk over medium heat until it almost boils.
  • Pour the hot milk into the flour and butter mixture and stir rapidly until it all comes together into a smooth sauce.
  • Put the mixture back over medium heat and cook for a couple minutes until it thickens and add salt and pepper to your taste. Add more milk if necessary to make thin enough to easily pour out of the pan.
  • Wash and cut the cauliflower into small florets.
  • Arrange half of the cauliflower on the bottom of a small baking dish.
  • Crumble the egg over this lower layer and add the anchovies if using.
  • Sprinkle the parsley over the layer and add a light layer of the cheese.
  • Now add the remaining cauliflower in the top layer.
  • Cover with the remaining cheese and pour the sauce over the entire dish.
  • Add the remaining butter in small chunks over the top of the dish and bake for about 30 minutes or until the top is golden brown and the cauliflower is cooked.

Nutrition Facts : Calories 293.5, Fat 22.1, SaturatedFat 12.9, Cholesterol 147.2, Sodium 942.5, Carbohydrate 14.1, Fiber 3.2, Sugar 3.2, Protein 11.8

CAULIFLOWER AU GRATIN



Cauliflower Au Gratin image

Cheesy cauliflower.

Provided by Amy Woessner

Categories     Side Dish     Vegetables     Cauliflower

Time 50m

Yield 6

Number Of Ingredients 8

1 head cauliflower, cut into florets
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
1 cup milk
6 ounces shredded Cheddar cheese, divided
1 pinch ground black pepper
1 pinch ground nutmeg, or to taste

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.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 10.6 g, Cholesterol 43.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 10.8 g, SaturatedFat 9 g, Sodium 249.4 mg, Sugar 4.9 g

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