Best Cauliflower And Canadian Bacon Gratin In Muffin Cups Recipes

CAULIFLOWER CASSEROLE

Steps:

• Place racks in the upper and lower thirds of your oven and preheat to 425 degrees F. Lightly coat a wide 3-quart (9x13) casserole dish, with nonstick spray, and line a rimmed baking sheet with parchment paper.
• In a large bowl, toss the cauliflower florets with olive oil, garlic powder, salt, pepper, and nutmeg.
• Transfer the cauliflower to the prepared casserole dish and spread it into an even layer. Keep the bowl handy. Roast cauliflower on the lower rack for 30 minutes, until the florets are tender and begin to brown.
• Meanwhile, arrange the bacon strips in a single layer on the prepared foil-lined baking sheet. Bake on the upper rack until crisp, about 10 to 15 minutes.
• Remove the bacon and cauliflower from the oven. Stir the cauliflower, spread it back into an even layer, and place it on the upper rack to continue cooking until the end of its baking time.
• Transfer the bacon to a paper-towel-lined plate and lightly pat dry. Once cool enough to handle, roughly chop or crumble the bacon into small pieces.
• In the same bowl that you used to toss the cauliflower, beat together the cream cheese and Greek yogurt until combined. Stir in 1/3 cup Gruyere cheese, 2 tablespoons of Parmesan cheese, and half of the chopped bacon.
• Remove the roasted cauliflower from the oven and dollop the cream cheese mixture over the top. Sprinkle with the remaining 1/3 cup of Gruyere and 2 tablespoons of Parmesan.
• Return the pan to the upper third of the oven and bake until the cheese is melted and gooey, about 5 to 7 minutes. Turn the oven to broil. Broil the casserole until golden on top, 1 to 3 minutes. Do not walk away, and watch carefully to make sure the cheese does not burn.
• Remove from the oven and sprinkle with fresh chives and remaining bacon. Serve hot.

CAULIFLOWER AND BACON GRATIN

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch casserole dish. Set aside.
• In the bowl of a food processor, blend the bread until it forms into crumbs.
• In a large non-stick skillet, heat the butter over medium heat. Add the bread crumbs and cook, stirring constantly until all the butter has been absorbed and the bread crumbs are toasted, about 1 to 2 minutes.
• In a medium bowl, whisk together the cream and flour. Add the capers, bacon and 1/2 cup of the Gruyere. Season with salt and pepper, to taste.
• Bring a medium saucepan of water to a boil over high heat. Add the cauliflower and cook for 2 minutes. Drain the cauliflower and toss with the cream mixture. Pour the cauliflower mixture into the prepared baking dish. Sprinkle with the bread crumbs and remaining 1/2 cup of cheese.
• Drizzle with olive oil and bake for 35 to 40 minutes until the cheese has melted and the top is golden brown.

CAULIFLOWER AND CANADIAN BACON GRATIN IN MUFFIN CUPS

Steps:

• In a food processor, shred the bread and Parmesan Cheese together until it becomes crumb like.
• In a large saucepan, melt butter over medium low heat and add flour. Cook whisking vigorously for 2 minutes, being very careful not to burn. Add milk. Cook for another 2 minutes.
• Increase heat to medium-high and add cauliflower. Bring to a boil, then reduce to a simmer. Cover pot and cook for abut 5 minutes until the cauliflower begins to soften. Add ham and remaining cheese. Remove from heat. Season with salt and pepper to your liking.
• Cool mixture and scoop spoonfuls of the mixture into a muffin tin with each cup coated with non stick cooking spray. Cover the top of each "muffin" with the bread and Parmesan mixture.
• Bake in a 350 degree oven for about 20 minutes, covered with foil. Remove foil and bake for about another 15 minutes, until bubbly and golden brown on top.
• Enjoy!

CAULIFLOWER GRATIN

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.

CHEESY CAULIFLOWER & BACON GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and fry the bacon for 5 mins until just starting to crisp. Add the onion and sizzle for 12 mins until soft and golden.
• Meanwhile, tip the potatoes into a large pan of water, making sure they are well covered. Bring to a gentle boil, then add the cauliflower and cook everything for 6-7 mins until both are tender. Tip into a colander and drain thoroughly.
• In a gratin dish, layer the potato and cauliflower, then scatter with bacon, onion and a small handful of cheese. Drizzle each layer with a little cream and season. Continue until all the layers are finished, pour over the remaining cream and scatter with the last of the cheese. Bake for 30 mins until bubbling. Remove from the oven and set aside for 1 min to rest. Serve straight from the dish with a crisp green salad.