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Cauliflower Gratin

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Source: barefootcontessa.com


Serves
4
Prep
15 Mins
Cook
45 Mins
Cauliflower Gratin

A favorite holiday side dish!


Ingredients


1 (3-pound) head of 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 grated Gruyère cheese, divided


1/2 cup grated Parmesan cheese


1/4 cup fresh bread crumbs


Directions


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, 1⁄2 cup of the Gruyère, 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 1⁄4 cup of Gruyère 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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