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Cauliflower Gratin with Gouda and Cheddar
2013-08-06
https://www.metro.ca/userfiles/image/recipes/croustillant-choux-fleurs-presqu-ile-chevre-4665.jpg
PT15M
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In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat.Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm.Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish.While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside.Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.
6
Féd. producteurs de lait du Québec
4
2
4
4
2 tsp. (10 mL) butter and oil
1/3 cup (80 mL) finely chopped green onion
2 Tbsp. (30 mL) flour
1 1/2 cups (375 mL) milk
1 1/2 cups (375 mL) shredded presqu'ile cheese
1 1/2 cups (375 mL) shredded cheddar
1 large or 2 small heads cauliflower, cut into florets
3/4 cup (190 mL) soft, fresh breadcrumbs
1/4 cup (60 mL) shredded goat cheese
1 Tbsp. (15 mL) butter, melted
Salt and freshly ground pepper
Cauliflower Gratin with Gouda and Cheddar
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
2 tsp.
(10 mL)butter and oil
-
1/3 cup
(80 mL)finely chopped green onion
-
2 Tbsp.
(30 mL)flour
-
1 1/2 cups
(375 mL)milk
-
1 1/2 cups
(375 mL)shredded presqu'ile cheese
-
1 1/2 cups
(375 mL)shredded cheddar
-
1
large or 2 small heads cauliflower, cut into florets
-
3/4 cup
(190 mL)soft, fresh breadcrumbs
-
1/4 cup
(60 mL)shredded goat cheese
-
1 Tbsp.
(15 mL)butter, melted
-
Salt and freshly ground pepper
Preparation
In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat.
Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm.
Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish.
While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside.
Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.
Source :
Féd. producteurs de lait du Québec
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
