Cauliflower gratin with mushrooms

Just cauliflower gratin

To see if you like the combination of cabbage and cream sauce, try making the simplest version first. This recipe can be described in just three words - simple, tasty, inexpensive.

You will need:

½ head of cauliflower (300-400 g);
200 ml milk;
1 egg;
200 g cheese;
a little salt, pepper, oil for frying.

We proceed as follows:

Divide the cabbage into bunches, pour boiling water over it, let stand for 5 minutes, then drain the water. Thanks to soaking, impurities will come out of the folds, and the taste of the pulp will become more delicate.
Grind half the cheese on a coarse grater, add the egg, milk, salt and pepper. Stir until smooth.
Heat a frying pan with oil, lay out the cabbage bunches, pour in the milk mixture, cover with a lid and simmer for 5 minutes.
At this time, grind the second half of the cheese. After 5 minutes, turn off the heat, sprinkle the dish with cheese, close the lid, keep on the fire for another minute (so that the cheese melts), turn off. Serve immediately.

Cauliflower gratin: classic recipe, with chicken, broccoli

The beautiful French word “gratin” hides not the name, but the characteristic of a dish baked in the oven until golden brown.

In essence, this is an ordinary casserole, which can be sweet, fresh, salty, made from a variety of products. To obtain a beautiful crust, breadcrumbs, hard cheeses or thick white sauces are most often used.

An incredibly tasty and very healthy cauliflower gratin, the recipe for which is presented below, is prepared from blanched and raw vegetables. To diversify the tastes, add other vegetables, seafood, mushrooms, meat, and experiment with the composition of the sauce.

The cooking technology is simple and does not take much time. Depending on the recipe you choose, it takes no more than 60 minutes to prepare this aromatic casserole.

Cabbage gratin is as tasty as it is healthy. Compared to white cabbage, colored cabbage has 2 times more ascorbic acid and vegetable protein. In terms of iron content, this vegetable is superior to lettuce, green peas and bell peppers.

Beneficial features:

Improves digestion and cleanses the intestines of toxins due to the high content of plant fibers.
Prevents the development of peptic ulcers and gastritis due to the presence of glucarafin.
It has a beneficial effect on the condition of the pregnant woman and the development of the fetus due to the high content of folic acid.
Vitamin K and fatty acids provide the product with anti-inflammatory properties.
As a source of potassium and coenzyme Q10, cauliflower helps normalize the functioning of the heart muscle.
Thanks to the glucosinolates contained in the composition, which are converted into isothiocyanates in the body, it prevents the development and inhibits the growth of malignant tumors.

The vegetable contains a lot of vitamins B, PP, A, citric and malic acid, and pectins. The product also contains tartronic acid, which prevents the growth of fat cells, so gratin will be useful for those who want to maintain a normal weight or want to lose weight.

In addition, such a casserole with a golden brown crust is a light, low-calorie dish that is perfectly absorbed by the body. It is recommended to include it in the diet of adults and children, as well as people experiencing certain digestive problems.

How to prepare food for baking?

Pre-preparing the cauliflower is the same for any casserole recipe:

The forks are washed and the leaves are trimmed from the stalk.
The head of cabbage is disassembled into individual inflorescences.
Blanch in boiling salted water for 5–15 minutes (depending on the size of the inflorescences).
Drain in a colander. Cool.
The inflorescences are cut into medium-sized pieces.

The remaining vegetables are peeled and washed. Fruits with dense pulp are blanched. Sauté onions and carrots in a frying pan until soft.

Before baking with cabbage in the oven, meat and seafood are separately cooked (boiled, fried).

According to the recipe, the vegetable is blanched not just in water, but in diluted milk. Thanks to this, the dish becomes tender, sweetish, and very soft.

For 5 servings we take:

cabbage forks weighing 1500 g;
500 ml milk;
500 ml water;
200 g hard (any) cheese;
6 cloves of garlic;
200 ml 10% cream;
10 g butter;
salt, ground white pepper and nutmeg to taste.

The dish takes 50 minutes to prepare.

Nutritional value of 100 g of finished casserole:

proteins – 4 g;
fats – 4 g;
carbohydrates – 4 g;
calories – 75 kcal.

Recipe:

Washed cabbage is divided into inflorescences.
Mix milk with water and bring to a boil over high heat.
The inflorescences are placed in a pan. After boiling again, cook for 7 minutes (small), 15 minutes (large).
Grease a high-sided baking sheet with oil.
The broth is drained. Drain the cabbage in a colander and then transfer it to a baking sheet.
The cheese is rubbed with large shavings. Measure out half and mix with cream, chopped garlic, pepper, salt, and nutmeg.
The inflorescences are poured with creamy sauce and cheese.
Place the baking sheet with the vegetable casserole in a hot (200°C) oven for 10 minutes.
Take it out and sprinkle the remaining cheese shavings on top. Return to the oven. The gratin is baked in grill mode for 5 minutes.

If desired, the cabbage casserole can be additionally sprinkled with fine breadcrumbs. Thanks to this, the crust will turn out even more beautiful and appetizing.

With potatoes

Potatoes make the classic cabbage casserole more filling, but also increase the calorie content. 100 g of this dish contains 143 kcal. It takes 50 minutes to cook.

For 4 servings:

medium size forks;
600 g potatoes;
250 ml 3.2% milk;
250 g Parmesan cheese;
30 g flour;
50 g butter;
herbs, salt, spices - to taste;
breadcrumbs for gratin.

Recipe:

The inflorescences and potatoes cut into medium cubes are boiled in separate containers until half cooked. The water is drained.
Parmesan is grated coarsely.
Melt butter in a saucepan. Without removing from heat (minimum), gradually add flour and milk. The mixture is stirred vigorously all the time so that the flour does not seize in lumps.
As soon as the sauce begins to thicken, remove the saucepan from the stove. Do not bring it to a boil.
Add half the Parmesan cheese to the slightly cooled gratin sauce. Stir.
Blanched inflorescences and boiled potatoes are laid out in layers in a deep baking tray greased with oil. Each layer is salted and seasoned with spices.
Pour white sauce over the casserole. Sprinkle the top generously with breadcrumbs, chopped herbs, and cheese shavings.

Bake the vegetable gratin for 20 minutes in convection mode at 200°C.

With bechamel sauce

You can make the white sauce and boil the cabbage in advance. And bake the gratin in the evening or the next day.

https://www.youtube.com/watch?v=tzvTcBlEsus

For 4 servings:

700 g blanched inflorescences;
700 ml 2.5% milk;
50 g butter;
150 g hard cheese;
50 g flour;
¼ tsp. nutmeg;
1 tsp. salt;
ground black pepper to taste.

Recipe:

Melt the butter in a saucepan over steam.
Stirring constantly, add flour little by little.
Add hot milk to the sauce in parts, continuously, actively stirring the mass.
The bechamel is heated in a steam bath until the mass becomes thick enough (like medium-fat sour cream).
Season the white sauce with nutmeg, pepper, and salt. Cook for a couple more minutes.
Remove the bechamel from the heat and add the cheese shavings. Stir.
Blanched cabbage is placed in a deep baking tray greased with oil. Pour hot sauce over it.

Bake cabbage gratin in convection mode at 200ºC for 15 minutes.

With shrimps

In this recipe, the composition of the filling is slightly changed, onions and seafood are added. The taste of the dish is original, delicate, sweetish. Prepare gratin with shrimp for 60 minutes.

For 5 servings:

600 g blanched cabbage inflorescences;
150 g peeled boiled-frozen shrimp;
2 onions;
2 eggs;
300 ml 3.2% milk (you can take 10% cream);
100 g hard cheese;
20 g vegetable and 2 tbsp. l. butter;
20 g breadcrumbs;
pepper, salt.

Recipe:

The onion is cut into half rings. Fry until soft in a mixture of two oils.
Place the sautéed onions in an even layer on a deep baking sheet. Salt and pepper.
The next layer of gratin is blanched cauliflower. Next - whole peeled shrimp.
To fill, mix the eggs with milk, salt, half the cheese shavings, and pepper.
Vegetables with shrimps and onions are poured with sauce. Sprinkle with breadcrumbs and cheese shavings.

Bake gratin with seafood at 180°C. After 30 minutes the dish is ready to serve.

With chicken, champignons, green peas

Unlike previous recipes, this gratin is made from raw ingredients. To prepare the sauce, sour cream and salted Adyghe cheese are used. It takes 1 hour to cook.

For 6 servings:

600 g vegetable inflorescences;
200 g fresh peeled champignons;
700 g chicken breast fillet;
half a 500 g can of canned peas;
soft Adyghe cheese – 250 g;
hard cheese for gratin – 150 g;
150 g 20% sour cream;
30 g butter;
2 tbsp. l. small breadcrumbs;
1 tsp. curry;
1.5 tsp. salt;
ground black pepper.

Recipe:

Chicken fillet is cut into small pieces. Pour into a bowl with sour cream, salt, season with pepper, dry curry. Marinate for 15 minutes.
The vegetable is mixed with green peas and not very thinly sliced champignons.
Add and mix the chicken marinated in sour cream and spices.
A deep baking tray is generously greased with oil.
Place the gratin in a baking dish. Rub with soft, salty cheese.
Cover the mold with a lid or cover it with food foil. Bake the dish for half an hour at a temperature of 180°C.
Next, remove the foil (lid), sprinkle the casserole with breadcrumbs and cover with hard cheese.
Brown the casserole for 20 minutes without changing the oven operating mode.

With broccoli

An easy to prepare but extremely healthy second course. A gratin made from two types of cabbage turns out beautiful in appearance, delicate in taste, and aromatic. Even those who are very cold towards broccoli are unlikely to refuse such a casserole.

For 4 servings:

400 g each of cauliflower and broccoli inflorescences;
150 g easy-melting cheese;
250 ml 18% cream;
oil for lubricating the mold;
salt, nutmeg, pepper.

Recipe:

Broccoli is boiled in the same way as cauliflower.
Finely chop both types of vegetables. Mix in one bowl.
Whip the cream a little with spices and salt. Add and mix coarsely grated cheese.
Place vegetables in an oiled pan. Pour creamy sauce with cheese.
Bake at 190°C for 30 minutes.

This casserole is served as a separate dish or with a side dish (mashed potatoes are best).

Multicooker recipe

Juicy, with a golden-brown cheese crust, healthy, low-calorie, tasty vegetable casserole that even a child can prepare. Cooking cabbage gratin in a slow cooker is a pleasure! A delicious dish can be served in just 40 minutes.

For 4 servings:

400 g of fresh or frozen vegetable inflorescences;
bulb;
carrot;
250 ml 3.2% milk;
60 g 15% sour cream;
100 g of any hard cheese;
egg;
salt, pepper - to taste;
vegetable oil.

Recipe:

The bottom of the multicooker bowl is sprayed with vegetable oil.
Lay out a layer of cabbage.
The onion is cut into half rings. Place on top of the inflorescences.
The carrots are grated coarsely or cut into small cubes. Pour on top of the onion.
Rub vegetables with cheese.
Milk is mixed with sour cream, salt, spices (optional), and beaten egg.
Pour white sauce over vegetables.
Turn on the multicooker in the “Baking” mode. After 35 minutes the gratin will be ready.

Its peculiarity is that the crispy crust is formed not on top, but on the bottom. Therefore, you need to carefully remove the casserole from the multicooker with a spatula and transfer it to plates upside down.

- cabbage gratin recipe:

Useful tips

To ensure that as many nutrients as possible are preserved in cauliflower, the inflorescences are steamed before baking. To preserve color (especially for green broccoli), after blanching the cabbage is immersed in ice water for a minute.

You can prepare cauliflower gratin with the addition of olives, pumpkin (boil al dente), young zucchini, apples, etc. Lovers of hearty meat dishes are recommended to add pieces of bacon, boiled veal, and lean pork to the vegetable casserole.

This dish can be eaten either freshly prepared or completely cooled – its taste remains excellent in any case. You can serve cabbage casserole with a “magical” crispy crust as a main dish on its own (hot or cold). Gratin is also good as a side dish for fried fish, steaks, kebabs, and cutlets.

Check out our selection of interesting original recipes!

Source: https://vkusneedoma.ru/graten-iz-cvetnoj-kapusty/

How to cook with chicken

In this recipe, we will use Bechamel sauce for gratination: its creamy taste successfully complements chicken meat.

For cauliflower gratin with chicken you will need:

small fork of cabbage;
500 g chicken fillet;
200 g cream cheese;
10 g nutmeg (ground);
150 g flour;
1 liter of milk;
salt, white pepper - 5 g each.

Let's get started:

Lightly fry the chicken fillet and cook the cabbage sprigs at the same time. Everything will take 5 minutes.
Prepare the sauce in a saucepan. We put it on the fire, add oil. When it melts, add flour and milk. Stirring constantly, keep the sauce on the fire until it thickens.
Place chicken fillet and cabbage in a baking dish and add sauce. Place on the middle rack of the oven for 30 minutes at 180 degrees.

Cauliflower gratin - step-by-step recipe with photos

Wash and divide broccoli and cauliflower into florets. You don't have to grind it yet. Boil in water without salt until almost done (if you use frozen broccoli and cauliflower, you don’t have to boil them).

Drain the vegetable broth, but don't pour it down the sink! It will come in handy when making creamy eggplant soup, or it can be used in other soups to give them a richer flavor. Store in the refrigerator for 3-5 days.

Place the cabbage in an even layer, pour in the sauce and place in the oven.

Bake in the oven at 180 degrees for 20-30 minutes until golden brown.

Serve with or without rice (or any other side dish). The most delicious, tender casserole is ready. Bon appetit.

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Ingredients

cauliflower 400 gr.
broccoli 400 gr.
cream 10% 250 ml.
hard cheese 100-120 gr.
salt 1+1/4 teaspoon
asafoetida, black pepper, nutmeg, coriander (a pinch)

Preparation

Wash and divide broccoli and cauliflower into florets. You don't have to grind it yet.
Boil in water without salt until almost done (if you use frozen broccoli and cauliflower, you don’t have to boil them).
Drain the vegetable broth.
Let the cabbages cool slightly and chop them with a knife.
In a bowl, mix all the other ingredients (cream, grated cheese, salt and spices).
Place the cabbage in an even layer, pour in the sauce and place in the oven. Bake in the oven at 180 degrees for 20-30 minutes until golden brown.
Serve with or without rice (or any other side dish). The most delicious, tender casserole is ready.

Many people will like the cauliflower and broccoli gratin; the dish turns out tasty, healthy, with a golden brown crust. The beneficial properties of these amazing vegetables are undeniable. They help strengthen the immune system, saturate the body with vitamins and minerals, and help resist various types of cancer. Due to its low calorie content of only 25 kcal per 100 grams (if, of course, they are prepared correctly), they can be eaten during the period of weight loss, as well as by everyone who adheres to a healthy diet.

Products for cooking:

500 grams
broccoli 300 grams
cream (10% non-fat) 200 grams
2 eggs
cheese 150 grams

Calorie content of the finished dish per 100 grams. - 94 kcal. The most high-calorie cheese in this dish. If you take cheese with a low fat content, you will get a less calorie gratin.

With added broccoli

Broccoli is often confused with cauliflower. These are different plants, but related, and therefore go well together.

Cauliflower and broccoli gratin is an almost complete light dinner for fans of proper nutrition:

200 g each of broccoli and cauliflower;
2 eggs;
200 ml cream 20-30% fat;
200 g cream cheese;
50 g dill;
salt pepper.

Cooking:

Divide broccoli into florets, cauliflower into branches.
Beat the eggs and grate the cheese coarsely. Combine eggs, cheese, cream, salt and pepper the resulting mass. Do not add all the cheese at once, leave a handful for the final topping.
Put the oven to preheat, start shaping the dish: first place the inflorescences and twigs in a baking container, then pour in the previously prepared cream mixture, and finally sprinkle with the remaining cheese.
Bake at 200 degrees. until a crust forms, approximately 20 minutes.
Garnish with chopped dill or whole sprigs.

On a note. To prevent the dish from turning out dry, cover it with foil, and only 5 minutes before the end, remove it to form a crust.

How to make Cauliflower and Broccoli Gratin

Prepare all the necessary ingredients. It is better to use fresh cauliflower and broccoli, but frozen ones can also be used out of season.

Divide the cauliflower and broccoli into inflorescences and place in a baking dish (you can mix them, or you can roughly divide the form in half and put broccoli on one side and cauliflower on the other). Pour olive oil over the vegetables and add a little salt, place in the oven for 10-15 minutes to soften the vegetables.

While the vegetables are in the oven, start preparing the sauce. Melt the butter in a small saucepan, add the flour and stir until the flour is cooked. Then pour in the milk and, stirring continuously with a whisk, cook over low heat until slightly thickened. Then add a little salt, nutmeg, mustard and finely grated cheese. Mix all this well and keep on the fire for another minute until the sauce has the consistency of liquid sour cream and is completely homogeneous.

Pour the resulting sauce over the vegetables.

Sprinkle a fairly thick layer of breadcrumbs on top. Thanks to them, you will get a beautiful golden crust on the surface.

Bake the gratin in the oven at 180 degrees for 20 minutes.

Cauliflower and broccoli gratin is ready! Serve hot!

Dietary cauliflower gratin

Cabbage is the queen of the diet: it does not contain extra calories, but it gives you satiety.

Dietary gratin consists of:

1 fork cabbage;
200 g breadcrumbs;
3 eggs;
1 table. l. raises oils;
5 g salt.

The dish is prepared quickly, in a frying pan:

Disassemble the cabbage into inflorescences and pour boiling water over them: this both disinfects and softens the leaves to make the dish tender.
Beat the eggs and add salt.
Heat a frying pan, pour in oil. Start frying: take the inflorescences one at a time, dip each one first in eggs, then in breadcrumbs and place in a frying pan. Fry for 35 minutes until golden.

Step-by-step preparation

To prepare gratin we need chicken breast, cauliflower, champignons, green peas, sour cream, Adyghe cheese, hard cheese, curry, salt, pepper.
Cut the fillet from the chicken breast, cut it into small pieces, sprinkle with salt (keeping in mind that we will not add salt to other ingredients), black pepper, curry and mix with sour cream. Let it soak.
Separate the cauliflower into small florets and wash thoroughly.
Cut the champignons into slices and mix with cauliflower and green peas.
Add chicken in sour cream to the mixture of cabbage and mushrooms, mix carefully so as not to crumble the cabbage and mushrooms. Place the mixture in a baking dish greased with melted butter.
Sprinkle grated Adyghe cheese on top, cover with foil and cook in the oven at 180 ºC for 30 minutes, then check the softness of the products, cover with grated hard cheese and breadcrumbs, brown without foil for 15-20 minutes until golden brown.
Serve the gratin hot, placing it out of the mold into portioned plates, grabbing both the juicy part and the crust with a spatula.

Cooking in a slow cooker

With this approach, you don't have to add additional oil for frying.

Prepare the necessary products in the following quantities:

½ cup cream;
500 g color. cabbage;
1 stack milk;
200 g cheese;
2 garlic cloves;
salt, spices.

What do we have to do:

As before, divide the cabbage into sprigs, pour boiling water over it, and place in the multicooker bowl.
Grate the cheese, pass the garlic through a press.
Mix cheese, garlic, milk ingredients, do not forget about salt and any spices - ground nutmeg, different types of pepper, and ginger work well.
Pour the resulting sauce over the cabbage. Start the “Baking” mode for a third of an hour.

With ham and potatoes

Hearty savory pastries “au gratin” can serve as an independent dish or as a side dish.

From the products you need to take:

7 medium potatoes;
200 g ham;
½ fork cauliflower;
1 garlic clove;
200 ml heavy cream;
200 g solid. cheese;
egg;
salt and spices;
creamy oil for preparing the mold.

Cooking instructions:

Cut the peeled potatoes into slices as thin as possible. Grind the garlic into thin slices. Cut the ham into thin strips. Separate the cabbage into separate sprigs.
Mix cream, half the grated cheese, salt and spices. There should be enough salt to salt both the vegetables and the sauce.
Grease the mold with a piece of butter. Place the layers in the following sequence: first part of the potatoes, then part of the ham, a few cabbage sprigs, then pour some of the mixture over everything. repeat layers 3-4 times until the products are completely finished. The last thing should be the sauce.
Bake in the oven for half an hour at 180 degrees. Meanwhile, beat the egg, after half an hour of baking, pour it into the dish and cook for another quarter of an hour.

On a note. You shouldn’t pour in the beaten egg right away and bake: the egg mass will burn over such a long time and you won’t get a beautiful crust.

Step-by-step recipe with photos and videos

Gratin with cauliflower is a tasty, low-calorie, appetizing and very delicate-tasting dish that will decorate both the festive table and the everyday menu. Wrapped in a thick creamy sauce, sprinkled with crispy bread crumbs and baked under a fragrant, gooey cheese crust, the cauliflower prepared according to this recipe turns out incredibly appetizing to look at and completely unforgettable to taste. Try it!

Prepare the ingredients according to the list.

Soak the cauliflower in cold salted water for 5-10 minutes. And then rinse with running water and divide into small inflorescences. Soaking in a saline solution will thoroughly clean the cauliflower.

Boil 2 liters of water. When the water boils, add 2 tbsp. salt and pieces of cabbage. Bring the water to a boil again and cook the cabbage for 3 minutes, from the moment the water boils.

Then rinse the cabbage in cold water and dry lightly. The contrast of hot and cold water will stop the cabbage from cooking. The inflorescences will remain in a semi-prepared state; during further baking in the oven they will reach full readiness, become soft, delicate in taste, but at the same time retain their shape.

Heat the milk without bringing it to a boil. To prepare cabbage sauce, you need warm milk or milk at room temperature.

Melt the butter over low heat.

Add wheat flour.

Stirring, fry the mixture for 2-3 minutes until golden brown and fragrant.

Then pour in warm milk and mix everything well with a whisk so that there are no lumps left.

Stirring constantly, bring the mixture to a boil over medium heat. Once the mixture comes to a boil, reduce the heat to low and cook the sauce for a few more minutes, stirring occasionally, until it thickens.

Then turn off the heat and add nutmeg, salt, ground black pepper to taste and 2/3 of the grated cheese. Mix everything well.

Add about 1/3 of the prepared sauce to the baking dish and spread it with a spatula along the bottom of the dish (I use a 28 cm diameter dish).

Then add the cauliflower.

Pour the remaining sauce into the mold and spread it evenly with a spatula over the surface of the cabbage florets.

In a separate container, combine the remaining cheese and breadcrumbs (I use). Mix everything well and sprinkle the resulting gratin mixture.

Add a few pieces of butter to the pan. Place the prepared gratin in an oven preheated to 175 degrees and bake for 25-30 minutes until golden brown.

Cauliflower gratin is ready.

Despite the rather light cauliflower base, the gratin is nutritious and satisfying. The dish can be served either on its own or as a side dish. To give the dish an even brighter, festive taste, use more aromatic gruyere (50 g) and parmesan (3-5 tbsp) instead of regular hard cheese.

I found a recipe for cauliflower gratin on the Internet and decided to repeat it in my kitchen. The result exceeded all my expectations. The cabbage turned out incredibly tender, tasty and aromatic. I baked it in the oven with bechamel sauce and hard cheese. Using the same principle, you can prepare cauliflower gratin with cream by mixing it with grated cheese and spices. This casserole can become either an independent dish or serve as a side dish for meat or. If you want to make a gratin with a crispy crust, sprinkle it with bread crumbs before baking.

Ingredients:

500 g cauliflower
500 ml milk
150 g hard cheese
50 g butter
50 g wheat flour
1 tsp. fine salt
0.25 tsp ground nutmeg
1 pinch ground black pepper
fresh herbs for garnish

How to make cauliflower gratin:

Wash the cauliflower forks and trim the inflorescences. Cut very large inflorescences in half lengthwise.

Boil the cauliflower inflorescences in salted water for 3-4 minutes after boiling again. Place the blanched cauliflower in a sieve or colander.

Let's prepare the bechamel sauce. Melt a piece of butter in a small saucepan or saucepan. Add sifted wheat flour to it.

Actively stir the mixture of butter and flour until it becomes homogeneous without removing the pan from the heat. This is how we brew flour.

Constantly stirring the mixture, pour hot milk into it in small portions.

In this way, add all the hot milk without removing the pan from medium heat and constantly stirring the sauce.

Continue cooking the bechamel sauce over low heat until thickened. The consistency of the sauce should resemble thick sour cream. Then add a pinch of salt, ground nutmeg and black pepper to it.

Grind the grated hard cheese on a grater with a large blade. Add half the grated cheese to the prepared sauce and mix thoroughly.

Pour 1/3 of the prepared bechamel sauce with cheese into the bottom of a heatproof dish. Spread the blanched cauliflower on top in an even layer.

Pour the remaining sauce over the cauliflower.

Spread the second half of the grated cheese evenly on top. It will give the finished dish an appetizing golden crust.

We will bake cauliflower gratin in the oven at medium level at 180 degrees for 15-20 minutes. Garnish the finished dish with fresh herbs and serve hot.

A gratin (also "gratin") is a culinary technique for creating a crust. From French “gratin” is translated as “crust”, and the process itself is called “gratination”: the dish is sprinkled with a product to decorate and add flavor. The role of the gratin is usually played by cheese, breadcrumbs or sauce. Cauliflower gratin is an easy and delicious dinner dish. We offer several options.

Cauliflower gratin with shrimp

An exquisite seafood gratin is prepared from the following ingredients:

½ fork cauliflower;
200 g medium-sized shrimp;
2 onions;
500 ml milk;
150 g plums. cheese;
a pair of eggs;
salt, pepper, other spices to taste.

How to cook:

We disassemble cabbage according to the classics. Cook in salted water for 5 minutes, then drain the water.
We clean the shrimp if they are whole, but it is more convenient to immediately take the peeled ones.
Peel the onion and cut into thin half rings, fry in melted butter with salt and pepper.
Place the onion in the prepared pan as the first layer. Next we put cabbage inflorescences mixed with shrimp carcasses.
In a separate container, prepare a filling from eggs, milk and grated cheese - first beat the liquid ingredients thoroughly, then mix with cheese shavings. Salt and season with spices.
Cover the vegetables in the mold with the finished filling; you can rub a little cheese on top.
Bake for 30 minutes at 180 degrees. until a crust forms.

Cauliflower gratin - the most delicious healthy casserole recipes

Cauliflower gratin is a tender and juicy casserole with an appetizing golden brown crust that will add variety to the summer menu. The French method of preparation, cream, cheese and aromatic herbs emphasize the excellent taste of the vegetable and create a completely new nutritious and healthy treat, the recipes of which can be found below.

How to make cauliflower gratin?

Cauliflower casserole in the oven is easy to prepare and has simple ingredients. Eggs, cheese, sour cream, cream - a traditional set that you cannot do without. A sauce is made from it, which is used to soak previously cooked cabbage. The dish is placed in the oven for 15 minutes, then sprinkled with cheese and baked until golden brown.

Ingredients:

cabbage – 900 g;
egg – 2 pcs.;
cheese – 250 g;
sour cream – 300 g;
mustard – 40 g.

Preparation

Cook the cabbage florets for 5 minutes.

Place in the mold.

Pour in a mixture of mustard, eggs and sour cream and bake for 15 minutes at 180 degrees.

Sprinkle the cheese over the cauliflower gratin and place in the oven for 10 minutes.

Cauliflower gratin - recipe

Cauliflower gratin is a simple, tasty, inexpensive addition to your home menu with a light and healthy dish. The cooking scheme is monotonous: the boiled inflorescences are placed in a mold and poured with creamy sauce. Grated cheese and crackers make the crust crispy and golden brown, and to avoid overcooking it, the gratin is baked at moderate heat for a quarter of an hour.

Ingredients:

milk – 1.2 l;
cabbage – 800 g;
cream – 250 ml;
nutmeg - a pinch;
butter – 55 g;
cheese – 200 g;
ground crackers – 80 g.

Preparation

Boil cabbage in milk for 10 minutes.

Mix half the cheese with cream and nutmeg.

Pour the cheese mixture over the cabbage.

Bake classic cauliflower gratin at 180 degrees for 10 minutes.

Sprinkle with cheese and breadcrumbs and place in the oven for 5 minutes.

Cauliflower and Potato Gratin

Potatoes and cauliflower in the oven are an ideal tandem for creating gratin. Potatoes go well with cabbage and act as an equal partner, thanks to which the dish acquires a perfect taste and golden-brown surface. Since vegetables cook at different rates, potatoes should be cooked longer than cabbage.

Ingredients:

potatoes – 500 g;
cabbage – 700 g;
milk – 700 ml;
cheese – 150 g;
starch – 45 g;
water – 70 ml;
oil – 20 ml;
ground white pepper - a pinch.

Preparation

Boil the cabbage for 5 minutes.

Simmer potatoes in milk for 10 minutes.

Pour the milk into a container.

Dissolve starch in water and milk, boil for 4 minutes. Season, add 60 g cheese.

Layer the ingredients, pour over the sauce and sprinkle with cheese.

Bake cauliflower gratin for 30 minutes at 175 degrees.

Cauliflower gratin with chicken

Cauliflower with chicken baked in the oven belongs to the category of complex dishes that do not require side dishes. Thanks to chicken meat, the dietary casserole turns into a hearty and nutritious meal, the rich taste of which is emphasized by the classic bechamel sauce - with its presence, the gratin acquires juiciness and crust.

Ingredients:

chicken fillet – 200 g;
cabbage – 350 g;
milk – 250 ml;
flour – 50 g;
butter – 70 g;
cheese – 180 g.

Preparation

Fry the chicken fillet.

Boil the cabbage for 10 minutes.

Add flour, milk and 90 g of cheese to the melted butter.

Pour sauce over cabbage and fillet.

Bake at 180 degrees for 30 minutes.

15 minutes before cooking, sprinkle with cheese.

Cauliflower and broccoli gratin

Broccoli and cauliflower in the oven will delight fans of healthy eating as it is an extraordinary source of vitamins. Despite their usefulness, these vegetables are bland, and therefore require special treatment. Cooking them as a gratin is what you need to enhance the taste and aroma. This method will maximize the potential of the products.

Ingredients:

cabbage – 500 g;
broccoli – 300 g;
cream – 200 ml;
cheese – 120 g;
egg – 2 pcs.

Preparation

Cook cabbage and broccoli for 4 minutes.

Place in the mold.

Beat the eggs, add cream and 60 g of cheese.

Pour in the sauce and bake for 20 minutes at 200 degrees.

10 minutes before cooking, sprinkle with cheese.

Cauliflower gratin in a slow cooker

Gratin in a slow cooker is a way to get not only a tasty, but also a healthy dish. Housewives know how much effort and energy they have to put into creating healthy dietary food, and a slow cooker will completely solve the problem. You just need to steam the cabbage, prepare the sauce in the same bowl and, pour it over the inflorescences, bring the dish to readiness in 30 minutes.

Ingredients:

cabbage – 1.4 kg;
milk – 700 ml;
cheese – 180 g;
flour – 55 g;
butter – 80 g.

Preparation

Steam the cabbage in a slow cooker for 10 minutes.

Melt the butter in the "Fry" mode.

Add flour, milk and some cheese.

Pour the finished sauce separately.

Place cabbage in a bowl, add sauce and cheese.

Preparing cauliflower gratin will take 30 minutes in the “Baking” mode.

Vegetable gratin

Zucchini and cauliflower in the oven are ideal components for gratin. According to the canons, vegetables with a minimum juice content are used for its preparation, which is quite consistent with this. Zucchini and cauliflower are moderately juicy, healthy and low in calories. With their participation, a familiar hearty dish turns into a light dietary side dish.

Ingredients: