Best Cauliflower And Cheddar Gratin Recipes

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR

Cauliflower Gratin With Leeks and White Cheddar image

A sort of cheater's gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish. To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out. The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce. If your heart desires a crunchier texture, add a scattering of bread crumbs tossed in olive oil and seasoned with salt and pepper when the aluminum foil comes off.

Provided by Alison Roman

Categories vegetables, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 13 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

CAULIFLOWER AND CHEDDAR GRATIN

Cauliflower and Cheddar Gratin image

With a nice and creamy cheese sauce, this cauliflower gratin is perfection! It almost tastes like mac and cheese, but healthier. The cheese sauce is creamy with a hint of tang from the Dijon mustard. A delicious side dish that would be great with roasted chicken or steak. Try serving this as a holiday side dish too. We think it...

Provided by Garrison Wayne

Categories Vegetables

Time 1h30m

Number Of Ingredients 11

Ingredients

1 large head of cauliflower, florets only
3 Tbsp butter, unsalted
4 Tbsp all-purpose flour
1 3/4 c milk, heated
1/2 tsp salt
1/4 tsp black pepper
2 dash(es) nutmeg
2 tsp Dijon mustard
1 Tbsp dry sherry
1 1/2 c sharp cheddar, grated
1/4 c plain, dry bread crumbs

Steps:

1. Bring a large pot of salted water to a boil. [Test Kitchen Tip: Add milk to the boiling water to help keep the white color vibrant.]
2. Add cauliflower florets to boiling water and parboil for 6-7 minutes.
3. Once cooked, place florets into an ice bath to stop cooking. Drain.
4. Place in a buttered casserole dish. I use a 10 inch round just under 3 inches deep.
5. Make a white sauce by melting the butter in a medium saucepan.
6. Add flour to the butter and stir with a large spoon to incorporate.
7. Add the heated milk and stir constantly with a whisk over medium heat until the sauce comes to a boil.
8. Remove white sauce from heat and add all the remaining ingredients, except the bread crumbs. Whisk well until the cheese is thoroughly melted.
9. Pour sauce over the cauliflower.
10. Sprinkle the bread crumbs on top of the cauliflower and cheese sauce.
11. Bake in a 350 degree oven for 1 hour. Let sit 10-15 minutes before serving.

CAULIFLOWER GRATIN WITH LEEKS AND WHITE CHEDDAR RECIPE

Cauliflower Gratin With Leeks and White Cheddar Recipe image

A sort of cheaters' gratin, this cauliflower cooked with leeks and cream doesn't require blanching or a béchamel, making it a low maintenance, deeply comforting side dish To skirt the blanching, the cauliflower and cream is covered in foil to give the vegetables a chance to get tender without drying out The foil then comes off so the top can brown and the cream can reduce, creating a thick, velvety sauce

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1 1/2 cups)

Steps:

Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That's fine. You'll use them as well.) Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don't worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven. Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.