Best 5 Cauliflower Parmigiana With Gruyere Sauce Recipes

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**Cauliflower Parmigiana with Gruyère Sauce: A Delightful Vegetarian Twist on a Classic Italian Dish**

Indulge in a culinary masterpiece that combines the flavors of classic Italian cuisine with the health benefits of cauliflower. This mouthwatering dish features tender cauliflower florets coated in a crispy breadcrumb crust, baked to perfection, and smothered in a rich and creamy Gruyère sauce. Experience a symphony of flavors with every bite, as the nutty taste of Gruyère cheese complements the slightly sweet cauliflower. Served alongside a medley of roasted vegetables, this vegetarian-friendly dish is a feast for both the eyes and the taste buds. Discover the secrets behind this delectable creation with our step-by-step recipe, complete with detailed instructions, cooking tips, and variations to satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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

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 PARMESAN



Cauliflower Parmesan image

This delicious, hearty cauliflower parm doesn't skimp on the flavor and will satisfy everyone, from vegetarians to the most die-hard carnivore.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

1 medium head cauliflower
1 cup all-purpose flour
Kosher salt
3 large eggs, beaten
2 cups panko breadcrumbs
About 1 cup olive oil
2 1/2 cups marinara sauce, from a 24-ounce jar
1/2 pound fresh mozzarella, thinly sliced
1/3 cup grated Parmesan
1/4 cup torn fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F and line a plate with paper towels.
  • Pull off the leaves from the base of the cauliflower and cut off the stem, but do not cut out the core. Slice the cauliflower into 1-inch thick slices, aiming for about 3 nice "steaks" from the center. The rest will break into smaller florets, and that is okay.
  • Mix the flour with 1 teaspoon salt in a shallow bowl or pie plate. Put the eggs in another shallow bowl and panko in a third shallow bowl.
  • Add 1/4 inch olive oil to a large skillet and heat over medium-high heat until shimmering.
  • Working with the larger pieces first, add the cauliflower to the flour and turn to coat. Shake off the excess, then dip in the egg to coat. Let the excess egg drip off, then coat thoroughly in the panko. Fry the cauliflower in batches to avoid overcrowding, turning once, until golden brown on both sides, 6 to 8 minutes total. Transfer to the lined plate to drain and sprinkle with salt. Repeat with the remaining smaller pieces of cauliflower (leave out any tiny crumbly pieces).
  • Spread 1 cup marinara sauce on the bottom of a 9-by-13-inch baking dish. Arrange the fried cauliflower on top, then spoon 1 cup of the sauce on top of the cauliflower. Arrange the mozzarella over the sauce, then spoon the remaining 1/2 cup marinara over the top. Sprinkle with the Parmesan and bake until bubbling and lightly browned in spots, about 35 minutes. Sprinkle with the basil and serve.

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

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.

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

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

Tips:

  • To save time, use a food processor to grate the cauliflower.
  • If you don't have a food processor, you can grate the cauliflower by hand using a box grater.
  • Be sure to squeeze out as much moisture from the cauliflower as possible before cooking it.
  • This will help the cauliflower to brown and crisp up in the oven.
  • Don't overcrowd the cauliflower on the baking sheet.
  • This will help it to cook evenly.
  • Be sure to flip the cauliflower halfway through cooking.
  • This will help it to cook evenly and prevent it from burning.
  • If you don't have Gruyère cheese, you can substitute another type of hard cheese, such as Parmesan or cheddar.
  • Serve the cauliflower parmigiana with your favorite pasta sauce.

Conclusion:

Cauliflower parmigiana is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is a great way to get your daily dose of vegetables, and it is also a good source of protein. This dish is sure to please everyone at the table, and it is a great way to sneak some extra vegetables into your diet.

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