Hi everyone welcome back to my kitchen today
I have for you a delicious augratin cauliflower dish that is gonna knock your socks off this is gonna
Be perfect surf next to your Thanksgiving turkey, or your Christmas ham or any combination thereof
Let's go see how this all comes together
We're gonna go over all of the ingredients, and we're going to show you how to make this delicious
Cauliflower of gratin this is a perfect selection for your Thanksgiving table or your holiday meal
So what we're gonna start with is one head of cauliflower
Now I already steamed this off. I cut it up. I scrubbed it really good my cauliflower
Needed to be used so
It has a couple little imperfections in it, but I'm okay with that so
What I did was I washed it really well, and then I cut it all up into bite-sized pieces
and then I put it in my I
Have one of those copper chef XL pans with the steamer rack
And I steamed this for about 10 minutes until it was fork tender, but not like totally mushy because it's gonna go in the oven
Now what we're gonna
do is make a roux and what you're gonna need for that is two tablespoons of all-purpose flour and two tablespoons of butter and
Then you're gonna need two cups of milk 2 cups of cheese. I have four cups of sharp cheddar here
We're gonna be using two cups in the sauce and two cups on the top and then what we're gonna
Do is we're gonna top this with a crispity crunchity topping
And that's gonna be made up of two cups of corn flakes a half a cup of Parmesan cheese finely grated
And I have about a half a stick of butter we may or may not use all of that
but I forgot our bechamel is going to be seasoned with a half a teaspoon of
salt cracked black pepper
1/4 teaspoon of freshly grated nutmeg and a teaspoon each of onion powder and garlic powder
when we have it all finished we're gonna give it a good sprinkling of paprika and
That's it. This is really easy to make so I'm gonna meet you over at the stove
And we're gonna build our cheese sauce all right
we've melted our butter over at the stove here, and then we're gonna add our flour so a
roux is equal parts of butter and flour and we're going to go ahead and get this mixed in here really well because
You want that flour to cook?
For at least 30 seconds so that it gets rid of that raw taste and it your dishes are gonna taste like paste
so what we're making here is a bechamel sauce basically and
When we add the cheese it's gonna be a cheese sauce
but you always want to start with a basic white sauce and
When you smell the flour and butter mixture that starts to become nutty
Like now that's when you can start adding
The milk a little bit at a time
You don't want to add it all at once and you just want to get it in there mix it
Add a little more milk
Continue to mix it this goes fairly quickly and it will start to thicken, but you don't want to leave it
And you don't want to stop stirring because you don't want to risk scorching the bottom
All right, we are our white sauce come to a boil
I'm gonna turn the heat off, and then I'm gonna add all of our seasonings in here and just give it a good stir
I'm gonna add half of my cheese, and I'm gonna save the other half for
the top of
the casserole now
This is nice and thick the cheese is all melted and now we're gonna go back to the counter
And we're gonna finish building up our a gratin cauliflower casserole. We have to make the topping so here
I have two cups of corn flakes and I'm gonna pour
I'm just gonna put all of it in there because you know it's butter right
toss this together, I'm gonna go ahead and add a little bit of salt to
this
And I'm gonna give it a dash of paprika. Just because I can
There we go
Now I'm gonna go ahead and put in our Parmesan cheese alright, so there's our topping
So I'm just gonna go ahead and pour this cheese sauce
over the cauliflower, right
Doesn't that look delicious, and I'm gonna scrape my pot because I don't want a drop left behind
I want it all to go right in there. Just like that
Now we're gonna. Go ahead and sprinkle the rest of our cheese on top
Then just go ahead and take these
seasoned
corn flakes
Now I'm just gonna hit this with a generous portion of paprika now. I have my oven preheated to
375 degrees
We're gonna bake this for 15 to 20 minutes until it is browned and bubbly
Remember the cauliflower is already cooked so really all we're doing is heating it through and getting a nice Brown topping
So we'll be back when it's all done
our Algren cauliflower casserole was in the oven for about 20 minutes
And it got brown and bubbly and I removed it from the oven and allowed it to sit for about 10 minutes
This is fantastic that cheese baked all the way through this thing smells amazing, and I can't wait to taste it. Are you ready?
You ready?
What do you think?
You like that how's that crunchy topping?
Is it good
They call polity you're not a veggie guy either
Mmm
That's really good that was definitely gonna be on our Thanksgiving table this year. Oh boy hmm
It's creamy its cheesy
And it's not too much. I'm either one of those things a cheese isn't overpowering. It's just a perfect combination
contrast between the softness of the both cauliflower
It's just super delicious mmm. You're gonna
Love it, so I hope you'll consider using this on your Thanksgiving or holiday table this year
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I hope you will give this a gratin cauliflower recipe a try
For holidays or any time and I hope that you love it and until next time. I'll see you
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