Best 6 Cauliflower With Gorgonzola Sauce Recipes

GORGONZOLA SAUCE

Steps:

• Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
• Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

GORGONZOLA CHEESE SAUCE

Steps:

• Melt butter in a medium saucepan over medium-low heat. Stir in flour, then milk. When mixture begins to thicken, stir in cheese. Cook until cheese is melted and sauce reaches desired consistency. Season with salt and pepper.

CAULIFLOWER PARMIGIANA WITH GRUYERE SAUCE

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.

GRILLED CAULIFLOWER STEAKS

Steps:

• Heat a grill to medium-high. Stand the cauliflower on its core, then slice vertically into 1/2-inch thick slabs. (It's OK if they don't stay together.) Transfer large pieces that won't fall through grill grates to a baking sheet. Drizzle generously all over with oil and season generously with salt. For any small bits that would fall through the grates, coarsely chop them and transfer to a medium bowl.
• To the bowl of chopped cauliflower, add the 1/4 cup olive oil, dill, lime juice, chile and peanuts. Stir to combine and season generously with salt.
• When ready to grill, clean the grates with a grill brush, then lightly grease the grates. Add the cauliflower slabs and cook on one side until deeply charred and crisp-tender underneath only, 8 to 10 minutes. (If using a gas grill, close the lid.) Use a spatula to transfer the cauliflower, grilled-side up, to a platter.
• Spoon the dill-peanut sauce over the grilled cauliflower. Serve warm or at room temperature.

CAULIFLOWER AND GORGONZOLA CHEESE SOUP

Steps:

• Steam cauliflower in water until soft (reserve water).
• Sauté onions in separate pan.
• Combine onions and cauliflower with water and bring to boil and puree with hand mixer.
• Cook over low heat.
• Add carrots.
• Salt and pepper to taste.
• Just before carrots are tender add gorgonzola, parsley and thyme.
• Serve with croutons or tortilla strips.

CAULIFLOWER WITH GORGONZOLA SAUCE

Steps:

• Preheat the oven at 170°C.
• Clean and cook the cauliflower florets in salted water with the lemon juice, until done.
• Mix the gorgonzola with the mascarpone.
• Melt 30 g butter in a pan, add flour. Mix and add the milk.
• Mix in the cheese as soon as the mixture starts to cook.
• Keep stirring over low heat with a wooden spoon, until thickened.
• Add salt, pepper and nutmeg to taste.
• Fry the garlic with the 10 g of butter and the olive oil, add the cauliflower and bake for 3-4 minute Pepper and salt to taste.
• Put the cauliflower in an ovenproof dish, put sauce on top and bake 15 minute in the oven until it starts to brown.
• Enjoy!