Cauliflower Gratin

I already like cauliflower, but if you don't and for some reason you have to make it (although I can't imagine a scenario where someone is forcing you to cook/eat cauliflower), then this is a good technique. Slather it with cheese sauce, sprinkle with bread crumbs (and more cheese) on top and cook until golden brown and crunchy. Why you'll barely taste the cauliflower (not really, but it is cauliflowericious).  

CAULIFLOWER GRATIN

Yield: 4 to 6 servings

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 panko (Japanese bread crumbs)

1.      Preheat oven to 375º F.

2.      Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

3.      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 all the parmesan.

4.      Pour 1/3 of the sauce on the bottom of an 8- x 11- x 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.

5.      Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

barely adapted from Ina Garten

cooking the cauliflower

adding flour to the melted butter

mixing the roux

milk whisked in

adding the cheeses and spices

cheese sauce spread in the pan

cauliflower in the pan

more cheese sauce on top

sprinkled with bread crumbs and more cheese

cauliflower gratin

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Roasted Cauliflower with Garlic, Lemon and Parmesan

I love cauliflower plainly roasted with just olive oil and salt. But it is nice to mix it up a little sometimes. And simply adding garlic, lemon and parmesan is a really nice way to brighten it up. Throw a few chopped chives on top for color and you're done. I go through phases where I'm drawn to long, involved recipes and can't wait to see the outcome. But I'm in more of a back-to-basics mood this week. Hey, life can't all be cake pops and homemade marshmallows (well it can, but you'd probably sleep a lot and have really bad skin).

ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON

Yield: 6 to 8 servings

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium head)

1/4 cup extra virgin olive oil

1 tablespoon sliced garlic

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons grated parmesan

chopped chives, for garnish

1.      Preheat oven to 450º F.

2.      Place the cauliflower florets in a roasting pan or large sauté pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper; toss to coat.

3.      Place the pan in the oven and cook for about 20 minutes or until cauliflower has brown spots and is cooked through. Stir every 5 minutes to ensure even roasting.

4.      Remove from the oven and sprinkle with the parmesan. Garnish with chopped chives and serve immediately while still warm.

from Emeril Lagasse

cauliflower

cauliflower florets

squeezing lemon juice over

sliced garlic

roasted

freshly grated parmesan

chives

ready

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Cauliflower with Mustard-Sage Cornbread Crumbs

I like cauliflower, but I think we both know I made this more for the pretty colors. It's like my blog's logo in a dish, sprinkled with cornbread. Or maybe it's Mardi Gras on a fork. Take your pick. But it's not just eye catching, it's tasty too. I especially like the mustard with the cauliflower and that touch of sweetness from the cornbread. But if you don't love cauliflower, and I mean love it, don't even think about using all four colors (unless you have a family of twenty or are planning on eating the leftover raw cauliflower for breakfast, lunch and dinner for the next five days).

CAULIFLOWER WITH MUSTARD-SAGE CORNBREAD CRUMBS

Makes 8 servings

4 tablespoons (1/2 stick) butter, divided

1 cup chopped shallots

9 cups 1 1/2-inch cauliflower florets (preferably a variety of colors)

1 1/4 cups low-salt chicken broth

3/4 cup heavy cream

2 teaspoons plus 1 1/2 tablespoons Dijon mustard

1 teaspoon plus 1 tablespoon chopped fresh sage

1 tablespoon all purpose flour

1 teaspoon finely grated lemon peel

1 1/2 cups coarsely crumbled cornbread (homemade or purchased)

1.      Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.

2.      Using slotted spoon, transfer cauliflower to bowl. Add cream, 2 teaspoons mustard, 1 teaspoon sage, flour, and lemon zest to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish.

3.      Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.

barely adapted from Bon Appétit, December 2010

Come on, how could I resist? I'm only human.

I read up on these a little, just to make sure I wasn't
eating anything nasty. I'm happy to report, they're not
genetically engineered, just mutants (and very nutritious).

colorful cauliflower florets

I think mine were smaller than the recipe
called for, but I wasn't measuring.

sage and shallots

sauteing the shallots

cauliflower added

removing steamed cauliflower

The steam fogged up my lens a little, but if you look
closely, you might notice the broth turned purple.

adding the cream, mustard, sage, flour and lemon

If you look at about 9 o'clock on the photo,
you'll see a little more of the purple broth.

sauce thickening

cauliflower mixed with sauce

spread out in the dish

I didn't arrange the cauliflower stem side down
like the recipe suggests. I'm sure it's even more
beautiful that way, but I didn't have the time (my 
friends' Facebook posts aren't going to read themselves).

butter, mustard and sage

I made cornbread in my cast iron skillet.
It was good, but I didn't feel like it was the
cornbread of my dreams, so I didn't post
the recipe. They'll be others.

cornbread added

cornbread sprinkled on top

baked

Just look at all the pretty colors (it's cheaper than
taking a vacation to New England to see the fall foliage).

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