Cauliflower And Rice Au Gratin Recipe
Cauliflower And Rice Au Gratin tastes awsome. The cheese adds up the taste of Cauliflower And Rice Au Gratin. Cauliflower And Rice Au Gratin must be tried by gratin lovers.
Ingredients
1 small cauliflower
1 tsp baking soda
2/3 cup rice
1/2 cup butter
3/4 cup grated Parmesan cheese
3 cups milk
1/4cup all purpose flour
Nutmeg
Salt and pepper
Directions
Clean the cauliflower, separate all the florets, and cut the larger pieces of stalk into small pieces.
Cook in a large saucepan of boiling salted water for 10 minutes with the baking soda; drain well.
Place the rice in a fairly small saucepan with 1 1/2 cups water and 1/2 tsp salt.
Once the water has come to a boil, cover the pan and cook over low heat for 15 minutes by which time the rice should be tender and should have absorbed all the water.
Stir in 1-1/2 tbsp of the butter and 1/4 cup of the grated Parmesan cheese.
Add a little more salt if wished.
Preheat the oven to 400°F.
Make a fairly thick bechamel sauce: heat the milk slowly to boiling point; melt 2 tbsp of the butter in a small saucepan, add the flour, and cook, stirring, for 2 minutes over gentle heat.
Draw aside from the heat and add all the hot milk at once, beating vigorously with a whisk to prevent lumps forming.
Replace the saucepan on the heat and keep beating as it reheats and boils very gently for 2 minutes.
Season with a little salt, freshly ground white pepper, and a pinch of nutmeg.
Stir in 1/4 cup of the Parmesan cheese.
Grease a shallow, ovenproof dish with 1 tbsp of the remaining butter and spread the rice out in it evenly.
Cover with a layer of the cauliflower; combine the two without breaking up the cauliflower too much and completely cover with the bechamel sauce.
Sprinkle the remaining Parmesan cheese over the surface and dot with the remaining butter in small flakes.
Place in the oven for 15 minutes, after which the surface should be crisp and golden brown.
Cook in a large saucepan of boiling salted water for 10 minutes with the baking soda; drain well.
Place the rice in a fairly small saucepan with 1 1/2 cups water and 1/2 tsp salt.
Once the water has come to a boil, cover the pan and cook over low heat for 15 minutes by which time the rice should be tender and should have absorbed all the water.
Stir in 1-1/2 tbsp of the butter and 1/4 cup of the grated Parmesan cheese.
Add a little more salt if wished.
Preheat the oven to 400°F.
Make a fairly thick bechamel sauce: heat the milk slowly to boiling point; melt 2 tbsp of the butter in a small saucepan, add the flour, and cook, stirring, for 2 minutes over gentle heat.
Draw aside from the heat and add all the hot milk at once, beating vigorously with a whisk to prevent lumps forming.
Replace the saucepan on the heat and keep beating as it reheats and boils very gently for 2 minutes.
Season with a little salt, freshly ground white pepper, and a pinch of nutmeg.
Stir in 1/4 cup of the Parmesan cheese.
Grease a shallow, ovenproof dish with 1 tbsp of the remaining butter and spread the rice out in it evenly.
Cover with a layer of the cauliflower; combine the two without breaking up the cauliflower too much and completely cover with the bechamel sauce.
Sprinkle the remaining Parmesan cheese over the surface and dot with the remaining butter in small flakes.
Place in the oven for 15 minutes, after which the surface should be crisp and golden brown.
