Best Cauliflower Parmigiana With Gruyere Sauce Recipes

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

Cauliflower Parmigiana with Gruyere Sauce image

I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.

Provided by thedailygourmet

Categories Side Dish Vegetables Cauliflower

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

½ pound cauliflower florets
⅛ cup diced red bell pepper
3 tablespoons unsalted butter
1 cup shredded Gruyère cheese, divided
1 tablespoon salted butter
1 tablespoon all-purpose flour
½ cup half-and-half
1 pinch truffle salt
3 tablespoons panko bread crumbs

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
Bake in the preheated oven until top is lightly browned, about 25 minutes.

Nutrition Facts : Calories 576.5 calories, Carbohydrate 19.4 g, Cholesterol 142.8 mg, Fat 48 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 29.3 g, Sodium 428.5 mg, Sugar 3.4 g

CAULIFLOWER ALLA PARMIGIANA

Cauliflower alla Parmigiana image

Cauliflower florets are parboiled, then baked until golden brown with butter, Parmesan cheese and lemon pepper panko crumbs.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Time 45m

Yield 8

Number Of Ingredients 5

Ingredients

1 (1.5 pound) head cauliflower, separated into large florets
Salt and freshly ground black pepper
3 tablespoons unsalted butter
⅓ cup freshly grated Parmesan cheese
½ cup Progresso® lemon pepper Panko crispy bread crumbs

Steps:

Heat oven to 425 degrees F. Butter a 10x8-inch oval baking dish or a dish of equivalent size.
Bring a large pot of generously salted water to a boil. Add the cauliflower, and boil until slightly softened but still retaining some crispness, about 3 minutes. Drain well, and then slice them lengthwise so the stems are about 1/4 inch thick.
Arrange the slices, overlapping them tightly, in the prepared baking dish. Season with salt and several grinds of black pepper; dot with thin slices of the butter. Sprinkle with the cheese and bread crumbs.
Bake uncovered until lightly browned on top, about 30 minutes. Serve hot.

Nutrition Facts : Calories 129.9 calories, Carbohydrate 11.7 g, Cholesterol 14.4 mg, Fat 7.9 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 3.4 g, Sodium 280.1 mg, Sugar 1.4 g

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

Cauliflower Parmigiana with Gruyere Sauce image

I took a favorite recipe from Allrecipes (cauliflower alla parmigiana) and tweaked it to create this recipe.

Provided by thedailygourmet

Categories Cauliflower Side Dishes

Time 45m

Yield 2

Number Of Ingredients 9

Ingredients

½ pound cauliflower florets
⅛ cup diced red bell pepper
3 tablespoons unsalted butter
1 cup shredded Gruyère cheese, divided
1 tablespoon salted butter
1 tablespoon all-purpose flour
½ cup half-and-half
1 pinch truffle salt
3 tablespoons panko bread crumbs

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x10-inch oval casserole dish.
Bring a large pot of salted water to a boil. Add cauliflower florets and boil for 3 minutes. Drain.
Cut the florets into slices and arrange in the baking dish. Scatter red bell pepper pieces on top.
Melt butter in a large saucepan. Add flour and whisk to create a paste. Pour in half-and-half, stirring to incorporate. Add 3/4 cup Gruyère cheese and truffle salt. Pour cheese sauce over the cauliflower. Sprinkle remaining cheese and panko on top.
Bake in the preheated oven until top is lightly browned, about 25 minutes.

Nutrition Facts : Calories 576.5 calories, Carbohydrate 19.4 g, Cholesterol 142.8 mg, Fat 48 g, Fiber 3.1 g, Protein 21.9 g, SaturatedFat 29.3 g, Sodium 428.5 mg, Sugar 3.4 g

CAULIFLOWER & GRUYERE BAKES

Cauliflower & Gruyere Bakes image

A recipe found in an old Australian Good Taste magazine. You can use Jarsburg cheese if gruyere is not available. Frozen cauliflower works well for this recipe too. You can use a white onion in place of the leek if they are not available,Use a blended gluten-free flour and crumbs (or leave off the crumbs all-together) to make this gluten-free suitable.

Provided by Jubes

Categories Cauliflower

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cauliflower, cut into florets (about 1/2 kilo or just over a pound)
1 leek, pale section only, thinly sliced, washed, dried
100 g gruyere, coarsely grated
1 tablespoon plain flour or 1 tablespoon all-purpose gluten-free flour
250 ml milk
salt & freshly ground black pepper
1 1/2 tablespoons dried breadcrumbs (packaged, use gluten-free if required)

Steps:

Preheat oven to 200°C
Cook cauliflower in a large pot o boiling salted water, until tender - about 5 minutes. Add the leek 1 minute before the end of cooking. Drain and set aside.
Meanwhile, combine the gruyere and flour in a small saucepan. Gradually stir in the milk. Cook, stirring constantly, over medium heat for 2-3 minutes or until the sauce thickens slightly.
Spoon the cauliflower and leek mixture among four 250ml (1 cup) capacity ovenproof dishes or you can use one larger baking dish. Season with salt and pepper. Pour over the gruyere sauce and sprinkle with breadcrumbs.
Bake 10 minutes or until golden brown.