Cauliflower Au Gratin - By VahChef @ VahRehVah.com
Cauliflower au Gratin is a traditional classic dish of cauliflower cooked in cream that includes the bechamel sauce, salt, pepper and cheese and topped with a mixture of bread crumbs, olive oil, basil (dried or fresh) and parmesan cheese and oven baked until golden in color. Cauliflower Au Gratin Something wonderful happens to cauliflower when combined with bechamel and lots of cheese.
Ingredients
1 tsp basil leaves
as needed bechamel sauce
1 tsp bread crumbs
1 tbsp butter
1 number Cauliflower
1 cheese
1 tbsp olive oil
1 tsp parmesan cheese
as needed salt
1 tbsp vinegar
as needed water
Directions
Take a bowl add water,vinegar,salt and cauliflower cook till the flower is half cooked.
Take another microwave bowl coat with butter add boiled cauliflower, sprinkle cheese keep aside
In another bowl add bread crumbs,cheese,basil leaves mix,olive oil mix well and keep aside.
take a pan add bechamel sauce, salt,pepper,pizza cheese grated bring it to boil add this to cauliflower and lastly sprinkle bread crumbs mixture on top and microwave broil mode 325 f heat for 15 to 20 min
Remove after 15 min and serve
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Creamy, cheesy, crispy Cauliflower au Gratin!
Loaded Cauliflower Casserole Recipe | Holiday Keto Side Dish
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Broccoli and Cauliflower Au Gratin Recipe With Comté & Gruyere
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Broccoli and Cauliflower Au Gratin Recipe With Comté & Gruyere
*Ingredients List*
One head of cauliflower and a matching amount of broccoli
8 oz. each of Gruyere and Comtê Cheeses
5 tablespoons butter (salted or unsalted, adjust salt near the end of cooking)
1/4 cup breadcrumbs
1 tsp salt for the sauce plus another tsp to salt the water to par-cook the veggies
1/2 tsp fresh-ground black pepper
1/4 tsp cayenne pepper
1/4 tsp white pepper
2 cups whole milk, cold
3 tbsp all-purpose flour
*Equipment List*
Le Creuset 7 qt. Dutch Oven (
Mauviel Copper Saucepans (mine is the 250C) (
Staub Enameled Cast Iron Gratin Dish (
Kramer Carbon Steel Chef’s Knife (
Cheese Grinder/Grater (my model is no longer made, these are similar) (
Colander, Cutting Boards, Whisks, Ladles
*Uncle Scott’s Broccoli and Cauliflower Gratin with Gruyere and Comtè Recipe*
1. Set your oven to 350.
2. Take one tablespoons of butter and butter your baking dish; then set it aside for later.
3. Place a single tablespoon of butter in a small dish and cover with the breadcrumbs, and microwave this for 20 to 25 seconds. Stir well so all get coated a little, and set this aside.
4. Grate your cheeses and loosely combine. Reserve one cup of cheese to add to the top of the gratin; the rest will go into the sauce.
5. Rinse your broccoli and cauliflower, then with a knife remove the florets. Keep these fairly large, as they look nice in the final dish and also hold lots of sauce.
6. Now fill a large pot or dutch oven 1/3rd or so full of water and bring to a boil. When boiling, add a teaspoon of salt. Don’t add the salt to cold water, as it can cause pitting in your pot.
To par-cook the broccoli and caulilfower, add them to the salted boiling water, and when the water returns to a boil, cover the pot and cook for 5 - 6 minutes. This will par-cook the veggies, soften them a little, but not turn them to mush.
7. When complete, carefully drain the broccoli and cauliflower through a colander. Allow these veggies to sit and release some steam. This will help prevent the gratin from becoming too wet in the oven.
8. In a saucepan over medium-low heat, melt three tablespoons of butter. When crackling and bubbling, add three tablespoons of flour and stir stir stir with a whisk. Add the cayenne pepper and white pepper now as well.
Stir this roux for about two minutes total. We want to get rid of any raw flour taste. It will bubble and be light brown/golden due to the butter and pepper, but don’t let it turn dark brown or burn.
9. While whisking like a madman, add the cold milk, a little then a lot, and whisk whisk whisk. Continue to whisk and stir until the mixture comes to a simmer or very light boil. Once simmering, cook it for two minutes or so. It should be significantly thicker now.
10. Add one-half teaspoon of salt the one-half teaspoon of black pepper.
11. Turn off the burner and add the cheese, 1/3rd at a time, whisking like there’s no tomorrow, until all is incorporated and smooth.
Taste it now. It will have a little kick to it, but don’t worry, it’ll be delicious on the veggies.
12. Adjust for salt. I generally add 1/2 teaspoon more. Add salt a little at a time to avoid over-salting.
13. Add your steamed veggies to your buttered baking dish. Try to turn them right-side up, as they’ll taste better if you make a nice presentation. Ladle the sauce onto the veggies. Make sure each piece gets a good coating.
14. Take the cup of reserved cheese and the buttered breadcrumbs and sprinkle around on the top.
15. Place ina 350 degree oven. Check and rotate the dish after a half-hour. Mine generally take 40-45 minutes total to cook and brown the way I like. All ovens cook a little differently, so after a half-hour check yours every five minutes and remove it the topping is browned to your liking.
16. Allow the dish to rest a few minutes, then devour!
Estimated Calories: 2,700 for the entire gratin.
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How To Make Cauliflower Au gratin Recipe | Episode 224
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Another quick and easy, yet absolutely amazing cauliflower recipe. This Cauliflower Au gratin recipe is low carb, and you will just love it!
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Cauliflower au Gratin | A new side dish to try for Thanksgiving this year!
Rather than potatoes, this cauliflower au gratin recipe trades the classic for an even better vegetable. It's creamy and just as delicious!
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INGREDIENTS
- 1 head cauliflower (about 2 1/2 to 3 lbs)
- 3 tbsp unsalted butter, divided
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp grated nutmeg
- 1 tsp Dijon mustard
- 1 cup shredded Gruyère cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh breadcrumbs
INSTRUCTIONS
- Preheat the oven to 425°F. Butter a 9x13 or 8x11 baking dish and set it aside.
- Clean and cut the cauliflower into bite-sized florets. Spread the florets on two parchment-lined baking sheets. Drizzle with 2 tbsp olive oil, a pinch of kosher salt, and black pepper. Roast in the preheated oven until the cauliflower is tender but not soft and beginning to brown, 12-18 minutes. Once slightly tender, remove the cauliflower from the oven and pour it into the prepared baking dish. Reduce the oven to 375°F.
- Melt 2 tbsp of the butter in a saucepan over medium heat. Once melted, add the onion. Sauté the onion until it is translucent but not brown, 4-6 minutes. Add the garlic and sauté until it is fragrant, 1 minute. Season with the kosher salt and black pepper.
- Sprinkle in the flour. Stir and cook the flour until it is a paste coating the pan, 1-2 minutes. Using a whisk, slowly add the milk, about 1/4 cup at a time, making sure to whisk it smooth before adding more. Once all the milk is added, bring the mixture to a simmer and cook until it is thickened, about 1-2 minutes. Remove from the heat.
- Add the nutmeg, Dijon mustard, 3/4 cup Gruyère cheese, and Parmesan cheese. Stir until smooth. Pour the sauce over the prepared cauliflower. Sprinkle with the remaining Gruyère and Parmesan cheese. In a bowl, melt the remaining tbsp of butter. Mix the butter with the breadcrumbs and sprinkle them over the cauliflower.
- Bake in the 375°F oven until the breadcrumbs are toasted and brown, 25-30 minutes. Remove from the oven and serve.
CHAPTERS
00:00 Intro
00:45 Preparing the cauliflower
02:53 Preparing the sauce
05:38 Adding the cheese
06:34 Adding to the baking dish
08:40 Preparing the breadcrumbs
10:11 Tasting the cauliflower
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My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
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