Crusted Cauliflower Au Gratin Recipes

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 425˚. Generously butter a 3-quart baking dish. Spread the cauliflower on a rimmed baking sheet in an even layer and roast until just starting to brown around the edges but still a bit firm, about 20 minutes. Remove from the oven and set aside until no longer steaming, about 5 minutes. Reduce the oven temperature to 375˚.
• Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium-low heat. Add the flour and stir to combine. Let cook until bubbling, about 1 minute. Slowly whisk in the milk and heavy cream. Cook, stirring, until the mixture is thick enough to coat the back of a spoon and comes to a gentle simmer, 6 to 8 minutes. Reduce the heat to low; add the salt and three-quarters of the gruyère and stir until the cheese is melted and the sauce is smooth, about 1 minute.
• Melt the remaining 3 tablespoons butter in a small skillet over low heat. Add the rosemary and thyme and cook until bubbling, about 30 seconds. Add the panko and stir to coat completely in the butter. Remove from the heat and stir in the parmesan and remaining gruyère.
• Transfer the cauliflower to the baking dish. Pour the sauce over the cauliflower and sprinkle the panko mixture on top. Bake until the panko is golden brown and the cauliflower is tender, about 25 minutes. Let rest for 15 minutes before serving.

CRUSTED CAULIFLOWER AU GRATIN

Steps:

• Put cauliflower in pan with 1 inch of water and 1 teaspoon salt.
• Bring to boil; cover and reduce heat.
• Cook for about 6 minutes until crisp tender; drain.
• Butter 2-quart baking dish and add cauliflower.
• Pour cream over top and sprinkle salt and cheese over all.
• Mix lightly with spoon.
• Combine 1/4 cup melted butter and 1/2 cup bread crumbs and sprinkle over top.
• Bake at 350°F for 30 minutes.
• Enjoy!

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.