Cauliflower Gratin Recipe
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Here's a great keto (low carb/high fat) side dish for anytime you're feeling a need for something rich and decedent. Good thing it's easy and fast to whip up too! Enjoy!
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Ina's Make-Ahead Cauliflower Gratin How-To | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cauliflower Gratin
Recipe courtesy of Ina Garten
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Directions
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.
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Ina's Make-Ahead Cauliflower Gratin How-To | Barefoot Contessa | Food Network
Healthy Cauliflower Au Gratin Recipe | Collab With T-Roy Cooks | Rockin Robin Cooks
Try my healthy cauliflower au gratin that's light on the Gruyere cheese but packed with flavor. Makes a great easy homemade side dish for dinner.
I'm partnering up with my friend Troy from T-Roy Cooks to bring you a delicious dinner where he is making a scrumptious apple stuffed pork loin which goes great with my cauliflower gratin casserole.
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This cauliflower casserole gets most of it's tasty flavor from a number of things. First it's roasting the cauliflower, onion and fresh garlic cloves. Second is using Gruyere cheese. And third is the topping which is made from the toasted almonds and parmesan cheese that we blend together. The result is an amazing dish that would even work as a side dish for Thanksgiving or Christmas.
Cauliflower Au Gratin Recipe
Ingredients:
1 head cauliflower, preferably organic, cut into florets
3 oz. of Gruyere cheese or ½ with white cheddar, grated
1 cup coconut milk, full fat
2 tsp arrowroot
6 cloves of garlic, not peeled, tip end cut off
¼ tsp. Salt
Spinach leaves
Olive oil
Topping:
½ cup toasted almonds, chopped fine.
¼ cup parmesan cheese, grated
Directions:
Preheat oven to 425 degrees F.
Combine the cauliflower florets with the diced onion and drizzle olive oil over the top (about 1 - 2 Tablespoons).
Toss to coat everything with the oil. Pour the cauliflower onto a baking sheet lined with parchment paper. Spread out the cauliflower so that it is in a single layer. Toss on the garlic cloves and place this in the oven for 35 to 40 minutes.
Take the cauliflower out when it’s a nice golden brown. Once the garlic cloves are cool enough to handle, peel the paper coating from each piece of garlic and place the cloves in a blender.
Add all but a tablespoon of the coconut milk to the blender. Blend on high for 30 seconds and pour the mixture into a sauce pan.
Mix together the arrowroot and 1 tbsp. of the coconut milk with a spoon.
Place the saucepan on the stove over medium heat. Once the milk starts to simmer add the arrowroot mixture slowly to the pan while stirring. Cook for about 1 minute or until the sauce thickens.
It’s time to layer the casserole:
Place a handful of spinach leaves into the bottom of an 8 x 8 inch casserole dish and pour the roasted cauliflower and onion over the top. Try and even all the ingredients out.
Spread another thin layer of spinach on top of the cauliflower and then drizzle the sauce over everything as evenly as you can. Then sprinkle the Gruyere cheese over all.
Combine the almonds and the parmesan cheese and mix evenly. Sprinkle this over the top of the casserole and then place it into a 375 degree F. oven for about 20 minutes or until all the cheese is bubbly.
Enjoy!
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EASY One Pan Recipe | Cauliflower Gratin with CRISPY PANKO!
LEARN HOW TO MAKE AN EASY VEGAN CAULIFLOWER GRATIN RECIPE
LAY HO MA!! I love dinners where the oven does most of the work. This one pan dinner idea is sure to please any hungry person. Join me in this episode and learn how to make an easy and delicious vegan cauliflower gratin recipe. Let's begin.
Ingredients:
3 cups riced cauliflower
1 cup chopped broccolini
1/2 panko
1/4 cup chopped parsley
few pinch of pink salt
drizzle of olive oil
pepper
few sprigs fresh thyme
1/2 cup cashews
1 1/2 cups water
1/4 tsp pink salt
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsp nutritional yeast
Directions:
1. Chop the head of cauliflower into bite sized pieces and rice them in either the blender of food processor. If using a blender like me, you will need to rice them on the lowest setting a little bit at a time. Rinse out the blender when finished
2. Chop the broccolini into small pieces
3. Pre-heat the oven to 350F
4. Heat up a sauté pan on medium heat. Add the panko, parsley, and season with salt
5. Toast the panko until golden brown, then set aside
6. Place the pan back on the heat and drizzle some olive oil
7. Sauté the broccolini for a couple of minutes. Add the cauliflower, thyme, and season with salt
8. Sauté for 5-7min
9. Blend the cashews, 1 1/2 cup water, 1/4 tsp pink salt, garlic/onion powder, and nutritional yeast in a high powered blender until smooth (if you don't have a high powered blender, soak the cashews overnight or boil them in water beforehand)
10. Transfer the cauliflower to a baking pan. Pour in the cheese sauce and sprinkle over the panko
11. Bake in the oven for 15min
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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