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Cauliflower Au Gratin

Cauliflower Au Gratin

 

 

 

 

 

 

Cauliflower Au Graten

With a plain entree this side dish spiffs up any menu with it’s cheesy great taste.

Ingredients for Cauliflower Au Graten

  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated or your choice of cheese
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper 
  8. 2-3 Tbs bread crumbs

Directions for Cauliflower Au Graten

Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.

The best cooking method is to steam the cauliflower.  If you do not have a steamer  boil the florets until just slightly tender.

To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes.  Test cauliflower by piercing with a sharp knife or fork to see if tender.  Once tender remove to a bowl to stop the cooking process.

In a sauce pan melt the butter, add the shallot and cook until  softened.  Add the flour and stir to combine until all the raw flour is gone.  Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat.  Don’t worry if it isn’t too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined.   Taste and adjust seasoning.  Add the cauliflower and stir to coat completely.

Preheat oven to 375º

In a 2 qt casserole pour the cauliflower , topping with the excess sauce.  Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.

 

Here are a few items to help make this recipe:
Corningware French White 6 White Includes: 1.5 Qt and 2.5 Qt Round casserole w/covers
Farberware Classic Stainless Steel 3-Quart Stack ‘N Steam Saucepot and Steamer

 

The official Taste Tester
The official Taste Tester

 

 

 

 

 

 

 

 

 

A very nice, very cheesey sauce, just lovely, but I’m not too sure about the white things in there but covered with cheese who can tell.  5 paws.

 

IMG

 

 

 

Cauliflower Au Graten
Serves 4
A tasty cheesy vegetable side dish
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 large head of cauliflower
  2. 8 ounces sharp cheddar cheese grated
  3. 1 shallot minced
  4. 2 Tbs butter
  5. 2 Tbs flour
  6. 1 cup heavy cream warmed
  7. salt & pepper
  8. 2-3 Tbs bread crumbs
Instructions
  1. Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
  2. The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
  3. To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
  4. In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don't worry if it isn't too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
  5. Preheat oven to 375º
  6. In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.
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Shirred Egg and Bacon Nest

Shirred Egg and Bacon Nest
Shirred Egg and Bacon Nest

 

 

 

 

 

 

 

 

 

Shirred Egg and Bacon Nest

This is a nice egg dish for a Sunday brunch, or any meal for that matter.  To make it truly elegant, serve with a quick blender Hollandaise sauce  http://www.rantsravesandrecipes.com/category/sauces-and-gravies/bernaise ,  or sprinkle grated cheddar over the top melt and serve with a Dijon mustard.  In this recipe I used a simple cheddar cheese sauce.

A shirred egg is simply an egg baked, but it does sound so  much more complex so call it what you will.  The simple “trick” to this recipe is to have slices of bacon that are a uniform width at both ends so they produce a nice stand up basket for the eggs.  For the toast rounds a cookie cutter 2 1/4 inches in diameter is needed.  I didn’t have one, but I found a small juice glass of the proper diameter which worked just fine.  The side benefit of this recipe is that you end up with a number of slices of bread with a big circle missing from the center, perfect for making Eggs in a Frame. 

Ingredients for Shirred Egg and Bacon Nest

For this recipe the quantities are simple one piece of bread for one egg and one slice of bacon.  A serving should be two or three depending on how hungry you are.  For this example serving two eggs each for two people, the quantities are times four = 2 eggs per person x 2.  Like wise the recipe here for the sauce will serve 4 – 6 “Nests” if your making more simply multiple the recipe.

  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4″ in diameter
  4. salt and pepper

For the cheddar cheese sauce:

  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 – 1/2 cup diced  or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)

 

 

Directions for Shirred Egg and Bacon Baskets

In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered.  Remove the slices to a paper towel to drain (they should still be pliable and not crisp).

Preheat oven to 375°

Cut a 2 1/4 inch round circle out of the center of four slices of bread.  Place into a toaster oven and toast to a light brown.

Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.

Line the sides of each of the four cups with a slice of bacon.  Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.

Place into the center of the oven and bake for 10 – 13 minutes until the whites are set and the yolks still runny.

Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates.  Serve with sauce lightly poured over the top and extra sauce on the side.  Garish with the parsley or chives.

Cheddar Cheese Sauce:

 While the eggs are cooking prepare the sauce.  In a small sauce pan melt the butter on medium heat.  Once melted add the onion and garlic and cook for a few minutes until the onions are softened.  Add the flour and stir until all the flour is combined.  Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken.  Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn’t melt readily the sauce is not hot enough return it to a medium heat and add the cheese).  Once all the cheese is melted taste and adjust seasoning.

Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.

* If your making a larger number of nests you can lay the bacon out on a sheet pan and cook in the oven, just don’t let it get crispy.

 

Here are a few items to help make this recipe:
OvenArt Silicone Bakeware – Muffin Pan / Cupcake Pan – 12 Cup Muffin Tin – 100% BPA-Free – Nonstick, Easy to Clean Muffin Tray
Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover
Good Cook Set Of 3 Non-Stick Cookie Sheet

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Bacon, Eggs, Creamy Cheddar Cheese Sauce – I think I’d even get up early for that!!           5 paws for sure!

IMG

 

 

 

 

 

Shirred Egg and Bacon Nest
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Prep Time
30 min
Cook Time
13 min
Total Time
43 min
Ingredients
  1. 4 whole eggs
  2. 4 slices of bacon uniform in width
  3. 4 toast rounds 2 1/4" in diameter
  4. salt and pepper
For the cheddar cheese sauce
  1. 2 Tbsp butter
  2. 4 Tbsp minced Onion
  3. 1 clove garlic finely diced
  4. 2 Tbsp all purpose flour
  5. 1 cup milk cold
  6. 1/4 - 1/2 cup diced or grated cheddar cheese
  7. Salt and pepper to taste
  8. Finely chopped parlsey or chives for garnish (optional)
Instructions
  1. In a frying pan* lay the bacon slices out and with medium heat cook until about 1/2 done and not crispy, turn and cook the other side, until most of the bacon fat is rendered. Remove the slices to a paper towel to drain (they should still be pliable and not crisp).
  2. Preheat oven to 375°
  3. Cut a 2 1/4 inch round circle out of the center of four slices of bread. Place into a toaster oven and toast to a light brown.
  4. Using a cup cake pan spray four of the cups with cooking spray or lightly butter completely.
  5. Line the sides of each of the four cups with a slice of bacon. Place one toasted bread round in the bottom of each cup. Break and egg into the center of each cup and sprinkle the top lightly with salt and pepper.
  6. Place into the center of the oven and bake for 10 - 13 minutes until the whites are set and the yolks still runny.
  7. Once cooked remove the pan from the oven and carefully with a fork or small spatula remove each nest from the muffin tin to the plates. Serve with sauce lightly poured over the top and extra sauce on the side. Garish with the parsley or chives.
Cheddar Cheese Sauce
  1. While the eggs are cooking prepare the sauce. In a small sauce pan melt the butter on medium heat. Once melted add the onion and garlic and cook for a few minutes until the onions are softened. Add the flour and stir until all the flour is combined. Bring the heat up to medium high and add the milk, and stirring constantly cook until the sauce begins to thicken. Remove from the burner and slowly add the cheese a little at a time whisking each addition until it is melted ( if it doesn't melt readily the sauce is not hot enough return it to a medium heat and add the cheese). Once all the cheese is melted taste and adjust seasoning.
  2. Serve with cottage fires sprinkled with a little Parmesan cheese and garnished with thinly sliced scallions.
  3. * If your making a larger number of nests you can lay the bacon out on a sheet pan
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2013 all rights reserved