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Cauliflower au gratin

Cauliflower au gratin


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  • 1 medium cauliflower
  • salt
  • pepper
  • 50 gr.pesmet
  • 2 eggs
  • 1 volcano with yogurt
  • 1 jar with sour cream
  • 100 gr. CHEESE
  • 50 gr.unt

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Cauliflower au gratin:

I cleaned and washed the cauliflower while I put the salted water to the boil. When the water has boiled I let it simmer and put the whole cauliflower and let it boil for about 20 minutes. When it is ready I leave it cold then season it , I give through breadcrumbs and separately I beat eggs with yogurt and I put the composition with egg on it. for about 30 minutes, it depends on everyone's oven, but when it's brown, take it out of the oven and serve it with sour cream.


Cauliflower au gratin & # 8211 an interesting idea for a family dinner

The moments spent with the family are the most important. That's why, every time we all gather at my house, I prepare the most delicious dishes. Last week I made cauliflower au gratin. Everyone was delighted.

Cauliflower gratin with cheese

Ingredient:

  • 1 cauliflower (about 1.5 kg)
  • 4 tablespoons butter, 3 tablespoons flour, 400 ml hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon nutmeg, 80 g cheese
  • 50 gr parmesan, 30 gr breadcrumbs, 1 teaspoon salt

Method of preparation:

Preheat the oven to 190 degrees.

Wash the cauliflower and break it into bunches. We then boil it in a large saucepan with salted water. Cook the cauliflower until soft, about 5 minutes.

We prepare the sauce. Melt 2 tablespoons of butter in another pan. Add flour. Cook the sauce for 2-3 minutes, stirring constantly to remove lumps. Gradually add the warm milk and stir constantly.

Boil the sauce until it thickens for about 3 minutes. Take the sauce off the heat, add 1 teaspoon of salt, freshly ground black pepper, 50 g of cheese, 50 g of Parmesan and nutmeg. Mix all ingredients well.

Pour 1/3 of the sauce into a 20 & # 21530 cm baking dish, then add the cauliflower bunches. Pour the remaining sauce over the cauliflower and sprinkle the breadcrumbs and the rest of the grated cheese on top. Melt 2 tablespoons of butter and pour it over the cauliflower.

Bake the cauliflower in the preheated oven for 25-30 minutes until golden brown. Before serving, we can sprinkle green onions on top. Good appetite and increase cooking!

Cauliflower au gratin with cottage cheese

Ingredient:

  • 200 gr cauliflower
  • 140 gr cheese, 225 gr cow cheese
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Method of preparation:

Preheat the oven to 180 degrees and grease a baking dish with oil.

Rinse the cauliflower and unwrap it in small bunches. Fill a medium-sized saucepan with water, add a little salt and wait for it to boil. Add the cauliflower to boiling water and cook for 5 minutes.

Drain the water and place the cauliflower on the bottom of the baking dish, ready at the beginning. Grate the cheese and mix it with the cottage cheese, mustard, garlic and salt. Mix everything with a mixer until smooth.

Put the mixture evenly over the cauliflower. Stir until all the pieces of cauliflower are greased with this mixture. Bake the cauliflower in the preheated oven for 35 minutes until golden brown. Good appetite and increase cooking!


Cauliflower au gratin - Recipes

Cut the cauliflower in half, then in smaller pieces and boil it in salted water for approx. 4-5 minutes. In a frying pan add bacon, 1 clove of crushed garlic, and after the bacon is fried, add the breadcrumbs. Mix well, and then add the chopped parsley leaves on top. Strain the cauliflower, then in the same pot make a bechamel sauce: melt the butter, over which we add the flour and mix well. Gradually add the milk, stirring, and then add a tablespoon of Univer mustard and grated smoked cheese, along with a little salt and pepper. Mix the cauliflower with the bechamel sauce, then put everything in a pan and add the bacon breadcrumbs, smoked cheese and put everything in the oven at 180 degrees for approx. 30 minutes.

The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.

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Cauliflower au gratin

The cauliflower is washed, drained of water and dissolved in the bouquets. Grease the tray with butter in which the cauliflower au gratin will be made and sprinkle a spoonful of breadcrumbs evenly. Place the cauliflower bouquets in the tray and sprinkle as well. over them another tablespoon of breadcrumbs. Beat eggs well, add sour cream, salt, pepper, mix until uniform, and the sauce is poured into the pan, over the bunches of cauliflower, taking care to cover the entire surface. grate the cheese, through a large grater and then put the tray in the oven over medium heat for 15-20 minutes. When the cheese is browned, remove the tray from the oven, portion and can already be served.

The breadcrumbs are used to absorb excess moisture from the cauliflower. Instead of sour cream, you can use a fatty yogurt, but it will give a sour taste to the dish, which may bother you. Make sure that the sauce includes all the bunches of cauliflower, because they will cook in it. Do not keep the tray in the oven longer than necessary, as the preparation may dry out. Leave the cauliflower in the oven only until it browns nicely.

Another way to prepare cauliflower, a vegetable that has many qualities and that looks so beautiful, in its natural state. Gratin, cauliflower is not only tasty and nutritious, but also very good-looking.


Cauliflower au gratin

The cauliflower is washed, drained of water and dissolved in the bouquets. Grease the tray with butter in which the cauliflower au gratin will be made and sprinkle a spoonful of breadcrumbs evenly. Place the cauliflower bouquets in the tray and sprinkle as well. over them another tablespoon of breadcrumbs. Beat eggs well, add sour cream, salt, pepper, mix until uniform, and the sauce is poured into the pan, over the bunches of cauliflower, taking care to cover the entire surface. grate the cheese, through a large grater and then put the tray in the oven over medium heat for 15-20 minutes. When the cheese is browned, remove the tray from the oven, portion and can already be served.

The breadcrumbs are used to absorb excess moisture from the cauliflower. Instead of sour cream, you can use a fatty yogurt, but it will give a sour taste to the dish, which may bother you. Make sure that the sauce contains all the bunches of cauliflower, because they will cook in it. Do not keep the tray in the oven longer than necessary, as the preparation may dry out. Leave the cauliflower in the oven only until it browns nicely.

Another way to prepare cauliflower, a vegetable that has many qualities and that looks so beautiful, in its natural state. Gratin, cauliflower is not only tasty and nutritious, but also very good-looking.


Method of preparation

Cauliflower au gratin with broccoli sauce

Unwrap the cauliflower and broccoli in bouquets and place them in two separate bowls in cold water with baking soda.

Cauliflower au gratin with chicken breast and mushrooms

A great seasonal food, which can be prepared in countless variants and does not require much experience


Cauliflower au gratin

The cauliflower is washed, drained of water and dissolved in the bouquets. Grease the tray with butter in which the cauliflower au gratin will be made and sprinkle a spoonful of breadcrumbs evenly. Place the cauliflower bouquets in the tray and sprinkle as well. over them another tablespoon of breadcrumbs. Beat eggs well, add sour cream, salt, pepper, mix until uniform, and the sauce is poured into the pan, over the bunches of cauliflower, taking care to cover the entire surface. grate the cheese, through a large grater and then put the tray in the oven over medium heat for 15-20 minutes. When the cheese is browned, remove the tray from the oven, portion and can already be served.

The breadcrumbs are used to absorb excess moisture from the cauliflower. Instead of sour cream, you can use a fatty yogurt, but it will give a sour taste to the dish, which may bother you. Make sure that the sauce contains all the bunches of cauliflower, because they will cook in it. Do not keep the tray in the oven longer than necessary, as the preparation may dry out. Leave the cauliflower in the oven only until it browns nicely.

Another way to prepare cauliflower, a vegetable that has many qualities and that looks so beautiful, in its natural state. Gratin, cauliflower is not only tasty and nutritious, but also very good-looking.


How to make cauliflower au gratin in Bechamel sauce

Many people never use cauliflower as the main ingredient in a recipe. Even fewer dare to make a lasagna sauce from this ingredient. But we are not discouraged by these statistics. We invite you to learn today how to prepare cauliflower au gratin in Bechamel sauce!

Sure, we know what you're thinking now. It is strange to mix two such different products, such as cauliflower and Bechamel sauce. But don't let this idea hold you back. As we always claim on our page, innovation and creativity are prevalent in the kitchen. In addition, the wonderful taste of the final product must, in turn, be a strong motivation!

Therefore, we encourage you to learn today a unique but delicious recipe that combines two types of food that are not usually found in the same culinary preparation.

Reasons to cook cauliflower au gratin in sauce

When cooking, you need to consider another essential aspect. More important than the pleasure of enjoying your favorite foods is your health.

Of course, you've heard a lot of voices telling you that "You have to take more care of yourself, stress doesn't make you feel good." But stress is not only caused by daily activities, but also by the lack of quality nutrients and vitamins in the diet.

The recipe for cauliflower au gratin in Bechamel sauce saves you from worries. Have you ever heard of folic acid? This is an essential component that pregnant women need to consume in the right amounts. Cauliflower is very rich in this nutrient.

Whether you are pregnant or have a low energy level, give the recipe below a try. You can't say you don't like or don't like a food if you don't try it.

That is why it is good to always test new recipes. We need to be a little bolder and find new options to cook quality food in terms of both taste and health. In this way, we can have a nutritionally optimal diet.

Try it too! Nourish your curiosity (and not only) and expand your gastronomic repertoire. Today you can learn how to prepare a delicious recipe for cauliflower au gratin in Bechamel sauce.

Think about it: a sweet white sauce in contrast to a crunchy ingredient that delights your taste buds and keeps your body healthy. What more could you want?


Ingredients & logistics for cauliflower au gratin:

  • a 28 cm round ceramic tray or square / rectangular equivalent
  • a piece of baking paper, the size of the tray, to cover the contents
  • 1 cauliflower
  • 250 grams of mozzarella
  • 200 grams of parmesan race
  • a few branches of aromatics: sage, rosemary, thyme
  • 10 large cloves of garlic, cut into slices
  • salt, pepper, olive oil, hot pepper flakes

Ingredients & logistics for cauliflower au gratin:

  • a 28 cm round ceramic tray or square / rectangular equivalent
  • a piece of baking paper, the size of the tray, to cover the contents
  • 1 cauliflower
  • 250 grams of mozzarella
  • 200 grams of parmesan race
  • a few branches of aromatics: sage, rosemary, thyme
  • 10 large cloves of garlic, cut into slices
  • salt, pepper, olive oil, hot pepper flakes

Ingredients cauliflower au gratin & # 8211 cauliflower pudding

Cauliflower au gratin & # 8211 cauliflower pudding (without egg) & # 8211

Cauliflower preparation

1. We choose a beautiful and fresh cauliflower, with white and spotless bouquets.

2. Remove the outer leaves from the cauliflower and break it into bunches. We check each bouquet separately, it can happen to hide among them all kinds of pests. Wash the cauliflower bunches well in several cold waters and drain them in a sieve.

3. Put on the fire a large pot, about 3-4 liters, with water. When the water boils, add 1 tablespoon of salt (salt the water as for pasta). Add the cauliflower. From the moment the water starts to boil again, we time 7 minutes. During this time, the cauliflower will cook until the "al dente" stage. We don't boil it anymore, because we are going to cook it in the oven as well.

4. Prepare a large bowl filled with very cold water. When the 7 minutes indicated for cooking have elapsed, remove the cauliflower with a whisk from the boiling water and immerse it in the bowl of cold water to stop cooking. After it cools, drain the cauliflower well through a sieve.

Preparation of Mornay sauce

I've talked about this Mornay sauce before, but a while ago, that's right. It happened when I published the recipe Bechamel sauce, telling you then that a Mornay sauce is a white sauce (Bechamel) with built-in cheese. It is very easy to make, the base is prepared exactly as we showed in the classic Bechamel recipe. Finally, add plenty of cheese. In the time that elapsed between the moment I put the pot of water on the fire, to boil the cauliflower (step 3), and the one in which I took out the already cooked cauliflower al dente in the bowl of cold water (step 4), I started to make Mornay sauce from head to tail.

5. I grated the cheese, and I must tell you that I used a mixture of cheeses for this au gratin cauliflower: a small amount of cheddar, about 100 grams of matured mozzarella and about 50 grams of parmesan.

6. I prepared the bechamel sauce, from 50 grams of butter, 50 grams of flour, 500 ml. of milk. I boiled it until it thickened (click on the picture below for the bechamel recipe step by step).

7. Season the sauce with salt, white pepper and nutmeg (if you like).

8. In the hot sauce, I added 125 grams of grated cheese. We reserved the remaining 50 grams of cheese for the end, we can't really talk about au gratin dishes without a layer of cheese on top, it's the same with this cauliflower au gratin. Optionally, in the sauce thus prepared you can add 1 egg, the preparation will become slightly firmer. I didn't lay eggs and yet it came out very good, creamy and very tasty.

Assembly and cooking in the oven

9. Turn on the oven and set it at 190 ° C. With the remaining butter (10 grams) grease the inside of a gratin shape. I used a ceramic shape of 27 * 17 cm. Add 1 tablespoon of breadcrumbs in the form and tilt it on all sides, to line it with breadcrumbs.

10. Pour into the pan a third of the sauce prepared in point 8 and level it, slightly tilting the shape.

11. Arrange on top of this first layer of Mornay sauce all the bunches of cauliflower, well drained of water, in a uniform layer.

12. Pour all the remaining sauce over the cauliflower layer and level it.

13. Sprinkle the remaining breadcrumbs (1 tablespoon) and all the remaining cheese. We give the form thus prepared in the preheated oven at 190 ° C (static) or 180 ° C (ventilated), at an average height. Bake for 30 minutes.

14. Finally, we can set the oven to grill function, raising the temperature to 210 ° C. In 5 minutes, we will get a reddish and appetizing crust.

Remove the au gratin cauliflower form from the oven and let it cool. I like to serve it at the right temperature, warm rather than hot. It's very, very tasty anyway. I must also tell you that this au gratin cauliflower is very suitable to be prepared in advance, for the next day. When I do this, I let it cool to room temperature, then I wrap the form and put it in the fridge. Being cold, it will be portioned much nicer. It can be heated in the form or directly on the plate, in the oven or in the microwave.



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