Saturday, May 4, 2013

Cauliflower Gratin

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.

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