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Cauliflower Gratin

Source of Recipe

From "Barefoot in Paris" by Ina Garten


Recipe Introduction

"Vegetable gratins are wonderful for entertaining because they can be assembled in advance and then baked just before dinner. Combining cauliflower with Gruy�re and Parmesan cheeses elevates a simple vegetable to company status."

List of Ingredients

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


Recipe

Preheat the oven to 375 degrees. 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, � cup of the Gruy�re, and the Parmesan cheese.

Pour one third of the sauce on the bottom of an 8 x 11 x 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 � cup of Gruy�re 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 20 minutes, until the top is browned. Serve hot or at room temperature.

Serves 4 to 6






❧ This will also fit in a 9-inch round gratin dish.