Best 10 Easy Cauliflower And Tomatoes Au Gratin Recipes

CAULIFLOWER AU GRATIN

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 7 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Heat butter in a small saucepan over low heat; cook and stir onion in the melted butter until softened, about 5 minutes. Add flour; cook, stirring constantly, until mixture just starts to brown, 3 to 5 minutes. Gradually pour milk into mixture, whisking into a smooth sauce. Cook until just simmering.
• Remove sauce from heat and stir in half the Cheddar cheese until melted; sprinkle with pepper and nutmeg.
• Place steamed cauliflower in the prepared baking dish; pour cheese sauce over cauliflower. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and browned, about 25 minutes.

EASY CAULIFLOWER AND TOMATOES AU GRATIN

Steps:

• Cook cauliflower flowerets until just tender; drain and mix in 3/4 cup of the grated cheese (reserve a 1/4 of a cup of cheese).
• Brown onions and parsley in butter.
• Add tomatoes, bouillon cube, sugar, salt, pepper, and breadcrumbs to the onion mixture and simmer 5 minutes.
• Place half of the tomato mixture in a large casserole.
• Add cauliflower on top of the tomato mixture.
• Then add the 1/4 cup of cheese over the cauliflower layer.
• Bake at 350 degrees F. for 15 minutes or until bubbly.

CAULIFLOWER GRATIN

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 WITH TOMATOES

Steps:

• Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
• Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

ROASTED CAULIFLOWER GRATIN WITH TOMATOES AND GOAT CHEESE

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
• Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
• Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
• Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
• Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

EASY CAULIFLOWER GRATIN

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.

CAULIFLOWER GRATIN

Steps:

• Cut the cauliflower into chunks and the cabbage into large pieces. Boil both in the measured, salted water for about 2 minutes. Drain over a bowl, reserving the cooking liquid.
• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Melt the 50g (3½ tbsp) butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux. Now start adding the reserved vegetable cooking water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and the nutmeg.
• Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower and cabbage.
• In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
• Butter a large ovenproof dish or cake tin with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
• Bake for 45 minutes, then serve.

GARLIC AU GRATIN TOMATOES

Steps:

• Cut a thin slice from the top of each tomato. Scoop out the pulp, leaving a 1/2-in.-thick shell. Invert tomatoes onto paper towels to drain. , Meanwhile, in a bowl,combine crumbs, garlic, cheese, parsley, salt and pepper. Stuff tomatoes; place in a greased shallow baking dish. Drizzle with oil. Bake, uncovered, at 400° for 15-20 minutes or until stuffing is lightly browned.

CAULIFLOWER AU GRATIN

Steps:

• Preheat broiler. Meanwhile, in a large skillet, heat butter over medium heat. Add ham and garlic; saute for 2 minutes. Add cauliflower, and cook just until crisp-tender. Combine cream and flour; stir into skillet, and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. , Pour into a 2-qt. baking dish. Sprinkle with cheese. Broil until lightly browned, 2-4 minutes. Sprinkle with parsley. Serve immediately.

EASY CAULIFLOWER GRATIN

Steps:

• Preheat oven to 350 degrees. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
• In a large saucepan with a lid, melt butter over medium heat. Add flour; cook, whisking constantly for 1 minute. Whisk in milk.
• Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyere.
• Pour mixture into a 2-quart baking dish, and sprinkle with breadcrumb mixture. Cover with aluminum foil; bake until cauliflower is easily pierced with a knife, about 20 minutes. Remove foil, and bake until breadcrumbs are golden brown, about 20 minutes more. Serve.