Best Cauliflower And Ham Gratin Recipes
CAULIFLOWER AND HAM GRATIN
Steps:
- Cut cauliflower into florets, about 2-in/5cm pieces. In large pot of boiling water, blanch cauliflower for 5 minutes or until tender-crisp; drain and set aside. In saucepan, melt margarine; add flour and cook over low heat, stirring, for 1 minute. Pour in milk and bring to simmer, stirring constantly. Simmer, stirring, for 2 minutes. Add Parmesan and mozzarella cheeses, dill, and pepper to taste; cook, stirring, until cheese melts. In lightly greased 11x7x2 shallow baking dish, arrange cauliflower, ham and sweet pepper; pour sauce evenly over. Sprinkle with bread crumbs. Bake in 375 Deg. oven for 30 minutes or until bubbly Makes 4 servings.
CAULIFLOWER, POBLANO AND HAM GRATIN
Fresh roasted poblano chiles give this rice dish a robust flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart shallow casserole with cooking spray. Cook frozen cauliflower as directed on bag. Cook frozen rice as directed on package. Set aside.
- In 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour and mustard with whisk; cook about 1 minute. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Stir in cooked cauliflower, ham and chile slices. Spoon into casserole.
- In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High about 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture in casserole.
- Bake 25 to 30 minutes or until bubbly around edge. Let stand 5 minutes before serving.
Nutrition Facts : Calories 370, Carbohydrate 33 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 6 g, TransFat 1/2 g
CAULIFLOWER, POBLANO AND HAM GRATIN
Fresh roasted poblano chiles give this rice dish a robust flavor.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart shallow casserole with cooking spray. Cook frozen cauliflower as directed on bag. Cook frozen rice as directed on package. Set aside.
- In 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour and mustard with whisk; cook about 1 minute. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Stir in cooked cauliflower, ham and chile slices. Spoon into casserole.
- In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on High about 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture in casserole.
- Bake 25 to 30 minutes or until bubbly around edge. Let stand 5 minutes before serving.
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