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Cauliflower Gratine Recipe

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If your looking for something different from the regular side dishes, here you ......
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Ingredients
  • 1 head cauliflower , cut into large florets
  • 4 tablespoons butter , divided
  • 3 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon 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
Directions
PREP
20 mins
COOK
30 mins
READY IN
50 mins
  • Preheat the oven to 375 degrees F.
  • Ina large pot of boiling salted water, cook the cauliflower florets for 5 to 6 minutes, until tender but still firm. Drain.
  • In a medium saucepan over low heat, melt half of the butter. Add the flour and stir constantly for 2 minutes. Pour in the milk and stir until it comes to a boil. Whisking constantly, boil until thickened, approximately 1 minute. Remove from heat.
  • Add salt, pepper, nutmeg, Gruyere (reserving 1/4 cup) and Parmesan.
  • Pour 1/3 of the sauce on the bottom of an 8x11 baking dish. Place the cauliflower on top and spread the rest of the sauce evenly over the cauliflower.
  • Combine the bread crumbs with the remaining Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the breadcrumbs. Season with salt and pepper, if desired. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
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If your looking for something different from the regular side dishes, here you go. This dish can be made a day in advance and bake when you need to.
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Cooking Tips & Advice
all about cauliflower Article
Cauliflower Preparation | Cauliflower Cooking | Tips Cauliflower A vegetable that consists of undeveloped white florets attached to a single stem that form a compact, cabbage-like head, called a curd.
Glossary Terms
Scientific Names: Sparassis Crispa or S Spathulata and S. Herbstii. The Sparassis Crispa is known as the western U.S.
gratiné pan or dish Glossary Term
A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.
gratiné Glossary Term
A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust.
cauliflower Glossary Term
A type of cabbage with numerous buds known as florets, that form a compact cabbage-like head. Like broccoflower, this vegetable is actually a flower that grows a single stalk or stem which sprouts a bud covered by green leaves.
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