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Cauliflower Gratin with Gouda and Cheddar https://www.metro.ca/userfiles/image/recipes/croustillant-choux-fleurs-presqu-ile-chevre-4665.jpg PT15M PT30M PT45M
In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat. Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm. Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish. While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside. Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.
6
1/3 cup (80 mL) finely chopped green onions 2 Tbsp. (30 mL) flour 1 1/2 cups (375 mL) milk 1 1/2 cups (375 mL) shredded presqu'ile cheese 1 1/2 cups (375 mL) shredded cheddar 1 large or 2 small heads cauliflower, cut into florets 3/4 cup (190 mL) soft, fresh breadcrumbs 1/4 cup (60 mL) shredded goat cheese 1 Tbsp. (15 mL) butter, melted Salt and freshly ground pepper
Cauliflower Gratin with Gouda and Cheddar

Cauliflower Gratin with Gouda and Cheddar

Rate this recipe
2 Votes
6
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/3 cup
    (80 mL)
    finely chopped green onions
  • 2 Tbsp.
    (30 mL)
    flour
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    1.24 kg SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    milk
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    IÖGO YOGURT

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    $5.99 ea.

    12 - 16 X 100 g SELECTED VARIETIES

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

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    SELECTED SIZES SELECTED VARIETIES

  • 1 1/2 cups
    (375 mL)
    shredded presqu'ile cheese
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    150 - 250 g

    GAYLEA COTTAGE CHEESE

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    4 X 100 - 113 g SELECTED VARIETIES

    SAVE UP TO $2.00
    SELECTION CHEESE BARS 400-450 g OR SHREDDED CHEESE 300-350

    SELECTION CHEESE BARS 400-450 g OR SHREDDED CHEESE 300-350

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    SELECTION VARIETIES

  • 1 1/2 cups
    (375 mL)
    shredded cheddar
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    IRRESISTIBLES ARTISAN MARBLE CHEDDAR CHEESE

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    DELI CUT 9.03/lb

  • 1
    large or 2 small heads cauliflower, cut into florets
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  • 3/4 cup
    (190 mL)
    soft, fresh breadcrumbs
  • 1/4 cup
    (60 mL)
    shredded goat cheese
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    150 - 250 g

  • 1 Tbsp.
    (15 mL)
    butter, melted
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    $3.99 ea.

    SELECTED SIZES SELECTED VARIETIES

    SAVE UP TO $1.98 ON 2
    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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  • Salt and freshly ground pepper
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Imprimer ma sélection

Preparation

In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat.

Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm.

Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish.

While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside.

Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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