Best 4 Ina Garten Cauliflower Gratin Recipes

CAULIFLOWER GRATIN

Steps:

• Preheat oven to 350F
• Remove the outer leaves from the cauliflower and separate into florets. Separate or slice them into approximately 1 inch pieces. I like to leave the florets intact as much as possible because it looks pretty. Leave short sections of the stem on, they're delicious.
• Put the cauliflower into a large microwave safe bowl and cover with plastic wrap or a microwave cover. (Do not add water.) Microwave on high for 4 minutes and set aside.
• Toss the crumb topping ingredients together with a fork until everything is evenly moistened, and set aside.
• Melt the butter in a large heavy saucepan and add the flour. Stir and cook for a minute, but don't let it brown.
• Before adding the milk and cream, it's best to heat them up, and I do this in the microwave, just heat until hot to the touch. Slowly add the hot milk/cream to the flour mixture, whisking constantly to prevent lumps. Bring this up to a boil over medium heat, stirring and scraping the sides of the pan almost constantly. When the mixture has thickened and you see the first bubbles, take off the heat. Season with salt, pepper, and nutmeg.
• Let the pan sit for a minute or so to cool slightly, then whisk in the cheeses. Stir until completely melted. Add the cauliflower (if there is any water in the bowl leave it behind) and fold in well.
• Turn everything into your casserole dish and top with the crumb topping. Bake for 25 to 30 minutes until the whole casserole is bubbling and the top is starting to turn golden.

PARMESAN-ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees.
• Remove the outer green leaves from the cauliflower and cut the head into florets, discarding the stems. Place the florets on a sheet pan. Drizzle with olive oil and sprinkle generously with salt and pepper. Toss well. Bake for 30 minutes, tossing once, until the cauliflower is tender and starts to brown. Sprinkle with the Parmesan and Gruyere and bake for 1 to 2 more minutes, just until the cheese melts. Season to taste and serve hot or warm.

BAREFOOT CONTESSA'S 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 GRATIN

Steps:

• Preheat the oven to 375°F Bring a large pot of salted water to boil. Boil the cauliflower florets until they just begin to soften, about 5 minutes.
• Meanwhile, melt 2 tablespoons of butter in a sauce pan, then whisk in the flour. Cook for 2-3 minutes, whisking constantly, until the raw cereal taste cooks out. Add the warm milk (little by little at first), whisking constantly. Bring to a boil and cook until the mixture thickens, 1 to 3 minutes. Remove from the heat and add 1 teaspoon salt, the pepper, 1/2 cup of each cheese, and nutmeg. Stir well to incorporate.
• Pour 1/3 of the sauce into an 8 x 11 inch baking dish, then add the cauliflower pieces. Cover with the remaining sauce. Stir together the remaining cheese with the bread crumbs, then spread evenly over the top. Melt the remaining two tablespoons butter and drizzle over the top. Bake for 25-30 minutes, until the top is browned. If your dish is broiler-safe, run it under the broil for a minute or two to get it extra-crispy.