Chef Comerfords Cauliflower Gratin Recipes

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CHEF COMERFORD'S CAULIFLOWER GRATIN



Chef Comerford's Cauliflower Gratin image

Make and share this Chef Comerford's Cauliflower Gratin recipe from Food.com.

Provided by Sharon123

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

cooking spray
1 large head cauliflower (about 3 pounds)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
kosher salt
fresh ground black pepper
2 cups shredded gruyere cheese
1/2 cup shredded parmesan cheese
1/4 teaspoon fresh grated nutmeg
1/4 cup panko breadcrumbs (Japanese bread crumbs- or coarsely ground fresh bread crumbs)

Steps:

  • Preheat the oven to 350 degrees F.
  • Spray a 1-quart casserole dish with cooking spray.
  • Trim the cauliflower and cut into florets.
  • Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.(Or you could roast the cauliflower for about 30 minutes, turning once, at 400*F.).
  • Heat the butter in a medium saucepan over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
  • Add the milk, whisking all the time to make sure there are no lumps.
  • Cook another 3 to 4 minutes, and let the sauce thicken. Season with salt and pepper, to taste and add the nutmeg.
  • Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
  • Bake, uncovered for 20 to 30 minutes until golden and bubbly.

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



Cauliflower Gratin image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

1 large head cauliflower (about 3 pounds)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
Kosher salt and freshly-ground black pepper
2 cup shredded Gruyere
1/2 cup shredded Parmesan
1/4 teaspoon grated nutmeg
1/4 cup panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs

Steps:

  • Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
  • Trim the cauliflower and cut into florets.
  • Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
  • Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
  • Add the milk, whisking constantly to make sure there are no lumps.
  • Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
  • Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
  • Bake, uncovered for 20 to 30 minutes until golden and bubbly.

CAULIFLOWER GRATIN



Cauliflower Gratin image

Cauliflower and cabbage meet up in this soufflelike casserole that's both warm and comforting while feeling light and virtuous.

Provided by Trine Hahnemann

Categories     Winter     Thanksgiving     Christmas     Soufflé/Meringue     Casserole/Gratin     Cauliflower     Cabbage     Egg     Milk/Cream     Soy Free     Peanut Free     Tree Nut Free     Vegetarian

Yield 4 servings

Number Of Ingredients 10

1 cauliflower, about 600g (1lb 5oz)
½ Savoy cabbage, about 300g (10½oz)
1 litre (1 quart) water
50g (3½ tbsp) salted butter, plus 1 tsp, and more for the top
75g (generous ½ cup) plain flour (all-purpose flour)
100ml (scant ½ cup) whole milk
½ tsp freshly grated nutmeg
4 eggs, separated
2-3 tbsp breadcrumbs
Sea salt flakes and freshly ground black pepper

Steps:

  • Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
  • Preheat the oven to 200°C/400°F/Gas Mark 6.
  • Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
  • Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
  • In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
  • Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
  • Bake for 45 minutes, then serve.

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