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

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.

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 ...

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 ...

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.

While the cauliflower is cooking, make a cheese sauce. In a medium, heavy-bottom saucepan, melt the butter over medium-low heat and stir in the leeks. Cook until they are soft, about 10 minutes.

You have reached your maximum number of saved items. Remove items from your saved list to add more. Preheat oven to 180°C. In a medium saucepan, bring cream and nutmeg to the boil and simmer ...

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 ...

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 ...