Cauliflower Gratin
Serves: 4
Make sure to drain the cauliflower very well after steaming so the dish doesn't become watery.
Prep Time: 20 min
Cook Time: 30 min
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,or corn starch |
| 2 cups | hot milk |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | grated nutmeg |
| 3/4 cup | gruyÈre cheese, freshly grated , , divided |
| 1/2 cup | freshly grated Parmesan cheese |
| 1/4 cup | fresh bread crumbs |
Directions:
Preheat the oven to 375 degrees F.
Place the cauliflower florets in a steamer and steam for 5 to 6 minutes, until tender but still firm. Do not overcook. Remove from heat and allow any excess water to drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour or corn starch, 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 well 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.
Source: foodnetwork.com
