This is the best Cauliflower Au Gratin recipe ever. Tender cauliflower, creamy cheese sauce, and golden cheddar come together ...

In a large ovenproof skillet over medium-high heat, brown the onions and garlic in the oil. Add the spelt and cook for 1 minute, stirring often. Season with salt and pepper. Deglaze with the wine ...

Instructions: Heat oven to 400 degrees. Remove the green leaves from the cauliflower, cut out the core and separate cauliflower into florets. Drop florets into a large stainless steel saucepan ...

Cauliflower au Gratin. Serves 2 as a main dish (or 4 as a side) 1 cauliflower, cut into florets. 2 tablespoons butter. 2 tablespoons flour. 1/4 teaspoon salt.

In a large ovenproof skillet over medium-high heat, brown the onions and garlic in the oil. Add the spelt and cook for 1 minute, stirring often. Season with salt and pepper. Deglaze with the wine ...

In a large ovenproof skillet over medium-high heat, brown the onions and garlic in the oil. Add the spelt and cook for 1 minute, stirring often. Season with salt and pepper. Deglaze with the wine ...

Ingredients. 500g cauliflower, cut into florets. 1 tbsp olive oil. sea salt and freshly ground black pepper, to season. ½ cup coarse sourdough breadcrumbs ...

Using a steamer, steam the cauliflower pieces for about 5 to 7 minutes, until they are tender. In a saucepan, melt the butter and stir in the onion. Cook for five minutes.

This cauliflower gratin is from Bouchon, the legendary restaurant in the Napa Valley. I visited last summer and had another of my favourite comfort dishes — roast chicken. It was, need I say, so ...

After I printed a request for cauliflower au gratin, Clifford Ray McCrary Jr. of Elkin sent two recipes. One has eggs, like a quiche, and it has a rice crust. The other is a more straightforward ...