Cauliflower Gratin

Picture from: chichoskitchen
Image Credit: Cherine

Cauliflower Gratin

“In addition to the famous French potato dish called 'gratin dauphinois,' cooking au gratin is a widely used cooking technique in the preparation of numerous dishes. Gratin de chou-fleur is a classic dish in every French family.” Cherine

Ingredients:

1 (3-pound) head cauliflower, cut into large florets

Salt

4 tablespoons (½ stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

½ teaspoons freshly ground black pepper

¼ teaspoons grated nutmeg

¾ cup freshly grated Gruyère, divided

½ cup freshly grated Parmesan

¼ cup fresh bread crumbs

Preparation:

Preheat the oven to 375ºF (190ºC).

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender 

but still firm.

Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.

Add the flour, stirring constantly with a wooden spoon for 2 minutes.

Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.

Boil, whisking constantly, for 1 minute, or until thickened.

Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, ½ cup of the Gruyere, and the 

Parmesan.

Pour ⅓ of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.

Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.

Combine the bread crumbs with the remaining ¼ cup of Gruyere and sprinkle on top.

Melt the remaining 2 tablespoons of butter and drizzle over the gratin.

Sprinkle with salt and pepper.

Bake for 25 to 30 minutes, until the top is browned.

Serve hot or at room temperature.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported 

License