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    Cauliflower Gratin


    Source of Recipe


    Barefoot in Paris

    Recipe Introduction




    Recipe Summary
    Difficulty: Easy
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Yield: 4 to 6 servings

    List of Ingredients








    1 (3-pound) head cauliflower, cut into large florets
    Kosher salt
    4 tablespoons (1/2 stick) unsalted butter, divided
    3 tablespoons all-purpose flour
    2 cups hot milk
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon grated nutmeg
    3/4 cup freshly grated Gruyere, divided
    1/2 cup freshly grated Parmesan
    1/4 cup fresh bread crumbs

    Recipe






    Preheat the oven to 375 degrees F.
    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, 1/2 cup of the Gruyere, and the Parmesan.

    Pour 1/3 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 1/4 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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