Best 3 Ina Garten Cauliflower Gratin Recipes
Ina Garten's Cauliflower Gratin is a decadent and flavorful dish that combines the earthy taste of cauliflower with a creamy, cheesy sauce. This vegetarian dish is perfect for a main course or side dish and can be easily made in under an hour. The recipe uses fresh cauliflower florets, which are roasted until tender and then tossed in a creamy sauce made with Gruyère cheese, Parmesan cheese, heavy cream, and eggs. The mixture is then baked until golden brown and bubbly. This recipe also includes instructions for making a simple salad of arugula and cherry tomatoes, which provides a light and refreshing contrast to the rich gratin. With its creamy texture, cheesy flavor, and roasted cauliflower florets, Ina Garten's Cauliflower Gratin is sure to be a hit with vegetarians and meat-eaters alike. So, gather your ingredients and let's get cooking!
Check out the recipes below so you can choose the best recipe for yourself!
CAULIFLOWER GRATIN
Ina Garten's Cauliflower Gratin made even better with a few easy updates ~ this casserole is our most requested side dish for holiday meals!
Provided by Sue Moran
Categories Side Dish
Number Of Ingredients 13
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
Make and share this Barefoot Contessa's Cauliflower Gratin recipe from Food.com.
Provided by Juenessa
Categories Cauliflower
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 451.1, Fat 27.5, SaturatedFat 16.4, Cholesterol 80.9, Sodium 472.2, Carbohydrate 32.6, Fiber 7.4, Sugar 7.2, Protein 23
Tips:
- For the creamiest gratin, use heavy cream or a combination of heavy cream and milk. - Freshly grated Parmesan cheese melts more smoothly than pre-shredded cheese. - If you don't have a mandoline, you can use a knife to thinly slice the cauliflower. - Be sure to season the cauliflower with salt and pepper before roasting. - For a crispy crust, drizzle the cauliflower with melted butter before adding the cheese sauce. - Bake the gratin until the top is golden brown and the center is bubbly. - Let the gratin rest for a few minutes before serving to allow the flavors to meld.Conclusion:
Ina Garten's cauliflower gratin is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It's easy to make and can be tailored to your own taste preferences. Whether you like your gratin cheesy, crispy, or somewhere in between, this recipe is sure to please. So next time you're looking for a new way to enjoy cauliflower, give this gratin a try. You won't be disappointed!
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