Creamy Cauliflower And Gruyere Gratin Recipes

CREAMY CAULIFLOWER AND GRUYERE GRATIN

Steps:

• Cauliflower -- Prepare your cauliflower, cut off the steams and rough chop the heads. Add the chopped cauliflower to a large bowl and set to the side.
• Vegetables -- To a medium pot, add the butter and melt on medium heat. Add the shallots and cauliflower stems chopped and cook just 4-5 minutes until slightly soft. Then to that, add the cream, grey poupon, horseradish sauce, salt, pepper, rosemary and nutmeg and bring to medium heat and cook until the cauliflower is soft. Should take about 5-8 minutes on a slow boil or simmer.
• Transfer to a blender or if you want you can use an immersion blender for this. Blend until smooth and well combined and the cauliflower stems are pureed.
• Add the cream sauce to the cauliflower and combine well.
• Topping -- Add the melted butter to the bread crumbs in a small bowl and mix well with 1 teaspoon dried parsley.
• Baking -- In a 13x9" casserole or baking dish sprayed with pam or lightly greased add the cauliflower mixture and top with the grated cheese, and then top with the bread crumb mixture. Bake 400 for 20-30 minutes on the middle rack uncovered. Enjoy!

CAULIFLOWER GRATIN

Steps:

• Place 1 head cauliflower florets in a 2-quart baking dish. Whisk 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees F until tender, about 45 minutes.

GRATIN OF CAULIFLOWER WITH GRUYERE

Steps:

• Preheat oven to 400°.
• Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray.
• Sprinkle with 1/4 teaspoon salt; toss.
• Bake at 400° for 30 minutes or until almost tender.
• Cool 5 minutes.
• Preheat broiler.
• Melt butter in a saucepan over medium heat.
• Remove from heat & stir in panko & 1/4 cup cheese and chives.
• Heat a medium saucepan over medium-high heat & coat with cooking spray.
• Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently.
• Add garlic; sauté 1 minute, stirring constantly.
• Add flour; cook 1 minute, stirring constantly.
• Gradually add milk, stirring with a whisk; bring to a boil.
• Cook 3 minutes or until thick, stirring constantly.
• Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper.
• Pour milk mixture over cauliflower mixture; toss.
• Top evenly with cheese mixture & broil 3 minutes or until golden brown and thoroughly heated.