Recipes

[cinderford]

Does anyone have a recipe for cauliflower au gratin?

[chrystaltree]

If you Google, you'll get scores of recipes.

[Knit-Chick]

It's nice to come here and ask for a recipe that someone has made instead of googling..... that's what this community is for!

[RespectLife]

@cinderford 

You requested cauliflower...I just made this asparagus au gratin and it was FAB and a big hit on New Years.

I don't see why you couldn't adapt it to cauliflower.

I would chop the cauli, drizzle w/ oil, salt, pepper, and spices.

Roast at about 400 for about 10 mins.

Make the cheese and cream sauce listed here....pour over...and then return to the oven.

Just a thought...cauliflower takes longer than asapagus IMHO....that's why I would roast partially before adding the cream and cheeses.

Asparagus Gratin

• 1 pound medium-size fresh asparagus, trimmed (1 bunch)
• 1 large (2 oz.) shallot, thinly sliced (1/2 cup)
• 1/3 cup heavy whipping cream
• 1 teaspoon whole-grain mustard
• 1 teaspoon all-purpose flour
• 2 garlic cloves, minced (2 tsp.)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 ounces fontina cheese, shredded (about 1 cup), divided
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions

1. Preheat oven to 400°F with oven rack about 6 inches from heat.
2. Toss together asparagus and shallot in a 10-inch broiler-safe skillet or 8-inch square broiler-safe baking dish.
3. Stir together cream, mustard, flour, garlic, salt, pepper, and 1/2 cup of the fontina. Pour over asparagus, and using tongs, gently toss to coat asparagus. Top with Parmesan and remaining 1/2 cup fontina, and bake in preheated oven until asparagus is almost tender-crisp and cheese is melted, 10 to 12 minutes. Increase oven temperature to broil, and broil until golden brown, about 2 to 3 minutes more.

[shoptilyadropagain]

I will sometimes add a head of cauliflower to my baked Macaroni & Cheese.  I don't have a recipe for it as I normally just throw things in.  I cook it a little beforehand.  I let my whole wheat macaroni cook and just before it gets to the al dente stage, I will throw in my cauliflower that I had already cut up and cook for 3 - 5 minutes.  It gets tender really fast.  

[kate2357]

This is the recipe I use as an inspiration - I do change up the cheese from time to time. We like Fontina, Sharp Cheddar, Gruyere, Pepperjack. I also sometimes add panko w/ the parmesan to give the top a nice crunch. You can roast or boil the cauliflower, but I have found roasting removes a lot of the moisture so the sauce is creamy and doesn't separate. I also make the white sauce/cheese sauce while the caulilflower is roasting.

Also, many times I roast the onions w/ the cauliflower and add a bit of garlic. Then it's just a matter of making a white sauce and adding the cheese you like. I use Wondra flour to make my sauces as it does NOT get lumpy.

You can use this basic sauce for a variety of veggies and cheese. We also like augratin onions, broccoli, yellow squash.

Ingredients
One head of Cauliflower - cut into bite size pcs
1 medium onion - diced
¼ cup flour
1½ cups half and half
4 tbs butter
Salt, to taste
Freshly ground pepper, to taste
4 oz fontina cheese, grated or cut into small cubes
2 oz parmesan, grated or shredded

Directions

Roast cauliflower at 400 for 20 minutes. Remove pan and turn oven to 350 degrees.

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 half and half into mixture, whisking into a smooth sauce. Cook until just simmering.

Remove sauce from heat and stir in Fontina cheese until melted; add salt and pepper to taste.

Place cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

[Tinkrbl44]

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@Knit-Chick wrote:

It's nice to come here and ask for a recipe that someone has made instead of googling..... that's what this community is for!

---

@Knit-Chick   

It's nice to come here and offer and get help with various recipes and techniques.  Yes, that's what this community is for. 

That doesn't mean lazy people should act helpless and expect others to do their work for them.

Hey, JMO, of course. 

[deepwaterdotter]

I make this recipe torn out of an old issue of Family Circle magazine.  I like the crunch of the topping with the creamy cauliflower:

3/4 cups panko crumbs

1/2 cup shredded sharp cheddar 

1/2 cup shredded Monterey Jack 

2 tbsp butter, melted

1 tsp minced garlic

1 tbsp flour

1/2 cup milk (I use cream to make it richer)

1/3 cup chicken broth

6 cups cauliflower florets cut into bite-size pieces

1 tsp dry mustard

1/2 tsp dried thyme

Pulse panko crumbs, 1 tbsp cheddar, 1 tbsp Monterey Jack, 1 tbsp melted butter, and a pinch of salt and pepper in food processor until coarsely ground.

Stir flour and garlic into 1 tbsp melted butter in saucepan over medium heat for a minute.  Slowly whisk in milk and chicken broth.  Stir in cauliflower. dry mustard, thyme, 1/4 tsp salt, and 1/2 tsp pepper. Bring to boil, then reduce heat to simmer and cover.  Stir occasionally until cauliflower is tender, 6-8 minutes.  Off heat, stir in rest of cheeses.

Pour into 9X9" baking dish and top with panko mixture.  Bake at 450 degrees until crumbs are golden, 10-15 minutes.  Cool for 10 minutes before serving.    

[PA Mom-mom]

@shoptilyadropagain  I just started doing baked cauliflower mac and cheese and love it. The last recipe I used was from Spend With Pennies and was very good. I don't think I followed it exactly, but pretty close:

Baked Cauliflower Mac and Cheese

PREP TIME 20 minutes

COOK TIME 25 minutes

TOTAL TIME 45 minutes

SERVINGS

6 servings

Ingredients:

4 cups cauliflower

2 cups elbow macaroni

1/4 cup butter

1/4 cup flour

1/2 garlic powder

1/2 teaspoon onion powder

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1 cup light cream

1 1/2 cups milk

4 cups sharp cheddar

1/2 cup fresh Parmesan cheese

Instructions

• Preheat oven to 425°F.
• Cook cauliflower and macaroni in salted water 5-7 minutes or until macaroni is tender. Drain very well.
•  

Melt butter in a medium saucepan over medium heat. Stir in flour and seasonings and cook 1 minute.

Whisk in cream and milk a little bit at a time whisking until smooth after each addition. Bring mixture to a boil over medium heat while stirring.

Once thickened, remove from heat and stir in Parmesan cheese & 3 cups cheddar cheese until melted. Toss with cauliflower and macaroni and spread into a greased 9×13 pan.

Top with remaining cheddar cheese and bake 20-22 minutes or until bubbly. Do

not over cook.

[cinderford]

All sound great thank you.