Best 4 Cauliflower And Parsnip Gratin Recipes

Welcome to the ultimate guide to discovering the best cauliflower and parsnip gratin recipe. Whether you're a seasoned cook or just starting your culinary journey, this article will lead you to create a mouthwatering dish that combines the earthy sweetness of parsnips with the mild, nutty flavor of cauliflower. As we embark on this culinary expedition, you'll uncover the secrets to a perfect balance of textures and flavors, turning simple vegetables into an unforgettable gratin experience.

Let's cook with our recipes!

CAULIFLOWER GRATIN

Cauliflower Gratin image

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.

Provided by Ina Garten

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Steps:

Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CAULIFLOWER GRATIN

Cauliflower Gratin image

Cauliflower gratin is a lower-carb side dish that pairs well with pork, ham or beef. It's so creamy and delicious that even the kids will ask for seconds! If you like a little crunch, sprinkle buttered bread crumbs over the top for the last five minutes in the oven. - Mary Zinchiak, Boardman, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, cubed
3 tablespoons all-purpose flour
2 cups 2% milk
1 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
Chopped fresh thyme, optional

Steps:

Preheat oven to 375°. Place cauliflower on a rimmed baking sheet. Drizzle with oil; sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Bake 8 minutes. Stir; bake until crisp-tender and lightly browned, 7-8 minutes longer., In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a simmer, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in next 6 ingredients and remaining ½ teaspoon salt and 1/2 teaspoon pepper until smooth. , Pour ¾ cup cheese sauce into a greased 2-qt. baking dish. Top with cauliflower and remaining cheese sauce. Bake, uncovered, until bubbly and lightly browned, 30-35 minutes. If desired, top with chopped fresh thyme.

Nutrition Facts : Calories 196 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CAULIFLOWER GRATIN WITH COUSCOUS AND PARMESAN

Cauliflower Gratin with Couscous and Parmesan image

The rich, creamy Parmesan cheese sauce is a nice match for subtle cauliflower, and crisp bread crumbs add texture over the couscous.

Provided by Laka kuharica - Easy Cook

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

½ head green cabbage, torn into small pieces
4 thin slices pancetta
1 large head cauliflower, cut into florets
¼ cup couscous
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
½ tablespoon finely chopped fresh oregano
¼ teaspoon sea salt
¼ cup coarsely grated Swiss cheese
1 pinch ground black pepper
1 pinch cayenne pepper
4 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 37.2 g, Cholesterol 37.1 mg, Fat 13.3 g, Fiber 9.8 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 473.3 mg, Sugar 13 g

EASY CAULIFLOWER GRATIN

Easy Cauliflower Gratin image

Creamy side dish.

Provided by Sue Cantrell

Time 40m

Yield 4

Number Of Ingredients 3

Ingredients

1 head cauliflower, cut into 2-inch chunks
1 (15 ounce) jar Alfredo sauce
½ cup panko bread crumbs

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine cauliflower and Alfredo sauce in a 9-inch square baking dish; top with bread crumbs.
Bake in the preheated oven until bubbly and cauliflower is tender, 30 to 35 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 22.1 g, Cholesterol 42.9 mg, Fat 31.5 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 12.2 g, Sodium 1139.8 mg, Sugar 6.9 g

Tips:

To achieve the perfect balance of flavors, use fresh, high-quality ingredients.
Before cooking, make sure to wash and peel the vegetables thoroughly.
Cut the vegetables into uniform slices or chunks to ensure even cooking.
To enhance the taste, sauté the vegetables in butter or olive oil before baking.
Use a combination of cheeses to create a rich and flavorful gratin. Experiment with different types to find your perfect blend.
For a crispy topping, sprinkle some breadcrumbs or grated Parmesan cheese on top of the gratin before baking.
Bake the gratin until the vegetables are tender and the cheese is melted and bubbly.
Let the gratin cool slightly before serving to allow the flavors to meld.
Garnish with fresh herbs or a squeeze of lemon juice for an extra touch of flavor.

Conclusion:

Cauliflower and parsnip gratin is a versatile and delicious dish that can be enjoyed as a main course or a side dish. With its creamy, cheesy sauce, tender vegetables, and crispy topping, it's a crowd-pleaser that's perfect for any occasion. Try experimenting with different variations of the recipe to find your favorite combination of flavors and textures. Whether you prefer a classic gratin or one with a unique twist, this dish is sure to become a staple in your recipe collection.