Best Cauliflower And Bacon Gratin Recipes

Cauliflower and Bacon Gratin image

Provided by Giada De Laurentiis

Time 54m

Yield 4 to 6 servings

Number Of Ingredients 10

Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
3 slices day-old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
1 cup grated Gruyere, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
Olive oil, for drizzling

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, Leek and Bacon Gratin Recipe - (4/5) image

Provided by bakeaholic

Number Of Ingredients 13

Topping:
1 head of cauliflower cut into bite-size florets
6 slices bacon, cut into thin strips
3 leeks, chopped into half moons
3 tbsp. butter
3 tbsp. all-purpose flour
2 cups milk
1/2 cup grated Gruyere
1/2 cup grated Parmesan
1 tsp. salt
1/2 cup fresh breadcrumbs
1/4 cup grated Gruyere
2 tbsp. melted butter

Steps:

1. Preheat oven to 350 degrees F. Butter an 8 inch square or oval dish. 2. In a large pot of boiling, salted water, cook cauliflower for 5 minutes. Drain. Set aside in a bowl. 3. Meanwhile, cook bacon in a large skillet over medium heat for 5 minutes or until crispy. Set aside on paper towels. Discard all but 2 tsp. of fat. Add leeks to the skillet; cook, stirring occasionally, for 5 to 7 minutes or until very soft and just starting to turn golden. Transfer to the bowl with the cauliflower. Add bacon. 4. Wipe skillet clean. Melt butter in the skillet over medium heat. Sprinkle with flour; cook, whisking, for 1 minute. Gradually whisk in milk. Bring to a boil and reduce heat. Whisk for 3 to 5 minutes or until smooth and thickened. Whisk in the Gruyere, Parmesan and salt until cheese is melted. 5. Pour over cauliflower mixture, stirring until well coated. 6. Transfer to buttered dish. Topping: In a bowl, stir together the breadcrumbs, cheese and butter. Sprinkle over the dish. Bake for about 30 minutes or until golden on top and heated throughout. Variation: Use broccoli and cheddar in place of cauliflower and Gruyere and Parmesan.

Cauliflower and Canadian Bacon Gratin in Muffin Cups image

Provided by Melanie B.

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

3 slices stale bread, any kind
2 tablespoons parmesan cheese, grated
3 tablespoons butter
1/3 cup flour
2 cups milk
2 lbs cauliflower, cored and cut into small pieces
1 cup gruyere cheese, grated
1/2 cup Canadian bacon, chopped

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!

Nutrition Facts : Calories 210.6, Fat 11.8, SaturatedFat 7, Cholesterol 35.9, Sodium 223, Carbohydrate 17.7, Fiber 3.2, Sugar 3.2, Protein 10.1

CAULIFLOWER AND BACON GRATIN image

Number Of Ingredients 11

Unsalted butter, for dish, plus 1/2 stick (4 tablespoons), cut into 1/2-inch pieces
3 slices day-old sourdough bread or 2 cups bread crumbs
3/4 cup heavy cream
1 teaspoon all-purpose flour
1/4 cup capers, rinsed and drained
8 ounces bacon, cooked until crispy and cut into 1/2-inch pieces
1 cup grated Gruyere, divided
Kosher salt and freshly ground black pepper
1 pound cauliflower, trimmed and cut into florets
Olive oil, for drizzling
Directions

Steps:

Directions 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.