Best Cheesy Cauliflower Gratin Recipes

CHEESY CAULIFLOWER AND BROCCOLI GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
• Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
• Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
• Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.

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.

LOW-CARB CHEESY CAULIFLOWER GRATIN BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of water to a boil and cook the cauliflower for about 5 minutes. Drain and set aside.
• In a medium saucepan, melt 2 tablespoons of the butter over low heat. Whisk in the flour until well combined with the butter and it forms a brown paste. Pour in the hot half-and-half and keep whisking until it starts to thicken. Remove from the heat and season with salt and white pepper. Add in the Parmesan and 3/4 cup of the Gruyere. Keep whisking.
• Spread about 1/2 cup of the mixture on the bottom of an 8-by-8-inch baking dish. Place the cauliflower on top and spoon the rest of the sauce on top. Melt the remaining 2 tablespoons butter in a small saucepan over low heat and stir in the parsley. Drizzle the parsley butter over the cauliflower and sprinkle with the remaining 1/4 cup Gruyere.
• Bake until the top of the gratin is browned, about 30 minutes. (My advice would be to check halfway through, as ovens vary.) Serve.

CHEESY CAULIFLOWER GRATIN

Steps:

• Preheat the broiler.
• In a microwave-safe casserole dish, stir to combine cauliflower, soup, cayenne pepper, salt and shredded cheese. Cover with plastic wrap and microwave on high setting for 6 minutes.
• In a small bowl, combine grated Parmesan, bread crumbs, and olive oil. Remove cauliflower from microwave and remove plastic wrap. Spoon bread crumb mixture over cauliflower and broil for 1 to 2 minutes until top is golden brown. Serve hot.

CHEESY PUMPKIN CAULIFLOWER GRATIN

Steps:

• Heat oven to 375°F. Grease or spray 2-quart baking dish.
• In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender. Drain.
• Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat. Add flour and cook 1 minute, stirring constantly with whisk. Slowly add milk, continuing to stir with whisk until mixture heats to boiling and thickens. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
• Pour one-third of the sauce into baking dish. Add drained cauliflower, then pour remaining sauce on top.
• Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle on top of gratin.
• Bake 25 to 30 minutes or until top is golden brown.

CHEESY CAULIFLOWER AU GRATIN

Steps:

• Break cauliflower into sections. Cook for 10 minutes in boiling, salted water. Drain well. Combine cauliflower with 2 tablespoons butter and onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole.
• Melt remaining butter and add garlic and horseradish. Pour over the cauliflower mixture. Bake, uncovered at 350 degrees for 30 minutes or until heated through.

CHEESY CAULIFLOWER GRATIN

Steps:

• Preheat broiler. In a microwave-safe dish, combine soup, cauliflower, cayenne pepper and salt. Stir in cheese. Cover and microwave on high for 6 minutes.
• In a small bowl, combine parmesan cheese, bread crumbs and olive oil. Spoon crumb mixture over cauliflower.
• Broil 6 inches from heat for 1 to 2 minutes or until top is golden brown. Serve hot.

EASY CHEESY CAULIFLOWER GRATIN

Steps:

• In a microwave safe dish, combine the cauliflower, butter, cream, salt and pepper and mix thoroughly. Microwave on high for about 25 minutes, or until tender. (Edit: There seems to be some confusion about this amount of time. Cook it til it's soft. It takes me 25 minutes for this much cauliflower in my microwave, yours might be less. You can always start with 10 minutes, then 10 more, then 5 more if necessary. The key is to get it soft enough to mash with a fork. This amount of time also sweetens the cauliflower and reduces the cream and butter, making it like a thick sauce.) Remove from the microwave and mash with a fork or potato masher. Taste and season with more salt or pepper if necessary. Lay the slices of cheese across the top of the cauliflower. Microwave for another 2- 3 minutes or until the cheese has melted. Serve hot! Read more at http://www.ibreatheimhungry.com/2013/08/cheesy-cauliflower-gratin-recipe-low-carb-and-gluten-free.html#tEBIzEZkicAhj3bQ.99

CHEESY CAULIFLOWER AU GRATIN

Steps:

• Heat oven to 375°F.
• Microwave cauliflower in 1-1/2-qt. microwaveable ovenproof dish on HIGH 3 to 4 min. or until crisp-tender.
• Add 2% Milk VELVEETA, cheddar and nutmeg; mix well.
• Top with remaining ingredients.
• Bake 12 to 14 min. or until heated through.

CHEESY PUMPKIN CAULIFLOWER GRATIN

Steps:

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CHEESY CAULIFLOWER GRATIN

Steps:

• 1 Preheat oven to 375 degrees. Spray a large baking dish with cooking spray and set aside. 2 Wash cauliflower and cut into bite sized pieces. Place cauliflower into a large pot, add 2 cups of water, cover, and bring to boil over high heat. Reduce heat to medium and cook for 8- 10 minutes, or until cauliflower is just starting to get tender. Drain cauliflower in a colander, and place in a large bowl. (Or you could microwave the cauliflower in a large microwave safe dish in 1 cup of water, covered with saran wrap poked with a few holes for steaming. Microwave for 8-12 min or until cauliflower is just starting to get tender. Drain in a colander, and place in a large bowl). 3 Meanwhile, mix ingredients for sauce together in a small bowl. 4 Add sauce to cauliflower, and stir until well combined. Pour into baking dish. Sprinkle topping over cauliflower. 5 Bake 30-35 minutes, or until cheese is melted and topping is lightly golden brown. Serve warm.

SIDE ESSENTIALS: CHEESY CAULIFLOWER GRATIN

Steps:

• PREP/PREPARE
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 375f (190c).
• Cut or break up the cauliflower into small florets.
• Blanch the cauliflower by dropping it into boiling salted water for 3 - 4 minutes.
• Then plunge it into a bowl of ice water.
• Once cool, remove from the ice water and drain on paper towels.
• Heat up the oil and butter in a sauté pan over medium heat.
• Add the onions, and cook until tender, but not browned, about 3 - 5 minutes.
• Add the garlic, and cook until fragrant, about 60 seconds.
• Add the olives to the pan, and remove from the heat.
• Add the reserved cauliflower, Pecorino Romano, and then mix to combine.
• Chef's Note: At this point, season the dish with pepper, to taste.
• Chef's Tip: Since Pecorino Romano is a very salty cheese, you will probably not need any extra salt in this dish. You might, however, add a bit more heat (red pepper, cayenne), when the temps begin to drop.
• Coat a baking dish with a bit of oil, and add the mixture, spreading out evenly. Mix the panko breadcrumbs with the Parmesan cheese, and add to the top.
• Add to the preheated oven, and bake for 20 -25 minutes, or until the panko/cheese topping begins to turn a yummy brown.
• PLATE/PRESENT
• Serve nice and hot with your favorite dishes... Beef, fish, poultry; it is up to you. Enjoy.
• Keep the faith, and keep cooking.