Cauliflower Au Gratin Recipe by Archana's Kitchen

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While the cauliflower is cooking, preheat the oven to 375°F and grease an 8 x 11 x 2-inch casserole. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until the color turns a nice tan brown roux. Add a splash of milk, whisking. The flour-butter mixture will become almost like a paste.

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Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add Worcestershire, thyme and ¼ teaspoon pepper; reduce heat to medium-low and continue cooking, stirring often, until golden brown, 10 to 15 minutes.

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Watch how to make this recipe. 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.

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Bake for 5 minutes until very light brown. No oil is needed. Set both aside for the garnish. Meanwhile, drizzle 1 tbsp of olive oil in a soup pot. Add the potatoes, the remaining head of cauliflower and 1 tsp of fleur de sel. Add the chicken (or vegetable) stock until the ingredients are just covered.

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Chop the bacon into small slices and the cauliflower into small florets. Preheat the oven to 360°F (180°C). In a large casserole dish, add the cauliflower and bacon and add the all the spices on top, along with the cream. (Do not add the cheese.) Lightly mix so that the spices cover the cauliflower florets and sausages.

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Mix cauliflower, onions, and garlic together in a large roasting pan. Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat. Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving.

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Preheat an oven to 375 F. Butter a 9 x 13-inch baking dish and set it aside. Steam the cauliflower in a large pot of boiling water fitted with a steamer basket for 5 to 7 minutes, until the florets are just tender. Rinse them in cold water, drain, and arrange them in a single layer in the buttered dish. In a large saucepan over medium heat.

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Step 3 - When the cauliflower is almost done roasting, melt the butter in a Dutch oven or large pot over medium heat. Add the onion and garlic, and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant. Add the broth. Step 4 - Reserve 4 or 6 of the prettiest roasted cauliflower bits for garnishing the soup bowls later.Add the roasted florets to the pot.

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Cook until the onion has slightly softened. Add cauliflower, broth and milk. Mix. Add thyme and bay leaf. Cover and bring to a boil. Simmer until cauliflower is tender (about 15 to 20 minutes). Take pot off the heat and set aside to cool a bit. Once soup has cooled down, use a food processor (or blender) to puree the soup.

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Preheat the oven to 392°F . Remove the leaves and stalk from the cauliflower, but keep it whole. Place the cauliflower on a large sheet of greaseproof paper, then drizzle over plenty of olive oil. Season with salt and pepper and then add the spices. Wrap the cauliflower in greaseproof paper as you would a papillote.

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Instructions. Preheat oven to 200°C/400°F/Gas Mark 6. Bring a large saucepan of lightly salted water to the boil. Add the cauliflower florets to the pan and boil for 3-4 minutes. Remove the pan from the heat and drain the cauliflower in a colander.

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According to the French Ministry of Agriculture, 80% of cauliflowers are grown in Brittany, followed by Normandy (5%) and Nord-Pas-de-Calais (5%). The cauliflower arrived in France at the Potager du Roi in Versailles during King Louis XIV in the 17th century, thanks to his botanist, La Quintinie. Cauliflower fields are seen all over Brittany.

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Preheat the oven to 360°F (180°C). In a large casserole dish, add the cauliflower and chicken and add the all the spices on top. (Do not add the cream or the cheese.) Lightly mix so that the spices cover the cauliflower florets and chicken. Place the casserole in the oven for about 45 minutes or until the chicken looks cooked.

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More French Cauliflower Recipes. Chou-fleur à la béchamel - Sounds fancy right? All you need to do is steam your cauliflower and top with a quick becheamel sauce. Don't worry, it is very easy: bechamel sauce recipe. Chou-fleur polonaise - Traditionally this is made by carefully cutting the vegetable into florets, cooking them, then reassembling them to create an entire head.

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Bring a large pot of salted water to a boil, dump the cauliflower in and cook for 5-6 minutes, until tender but still slightly firm. Drain immediately, and set aside. Step 2 - Line a small plate with paper towel. In a frying pan, over medium heat, cook the bacon strips stirring frequently, until browned, about 5 minutes.

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Bring to a boil. Once boiling, reduce heat and stir for 1 minute until thickened. Stir in the freshly grated gruyere cheese, salt, pepper, and nutmeg. Remove from heat and pour the sauce over the cauliflower. Sprinkle freshly grated parmesan over the sauce then top with the breadcrumb mixture.