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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cauliflower Gratin Recipe

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This recipe for Cauliflower Gratin is from Turner Wilson Family Reunion Legacy Cookbook 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BREAD CRUMB TOPPING
2 tblspns soft butter
4 slices bread torn into quarters
1/4 tsp salt
1/8 tsp ground black pepper

FILLING
Salt
1 head cauliflower, trimmed into florets
2 tblspns butter
1 medium shallot, minced
1 clove garlic, minced
1 tblspn flour
1 ½ cups heavy cream
Pinch of nutmeg & pinch of cayenne
1/8 tsp black pepper
1 tsp minced fresh thyme leaves
1/2 cup grated Parmesan cheese, plus 2 tablespoons
Directions:
Directions:
Pulse bread, butter, salt & pepper in food processor until mixture resembles coarse crumbs; set aside.

Heat oven to 450; Bring 4 quarts water to boil in large pot; Add 1 tblsp salt & cauliflower; cook until outsides are tender; Drain cauliflower & rinse under cold water; Let drain; In a large skillet, soften shallot & garlic in melted butter; Stir in flour; Whisk in cream & bring to boil; Stir in nutmeg, cayenne, 1/4 tsp salt, pepper, thyme, and 1/2 cup cheese; Off heat, stir in cauliflower until combined; Transfer mixture to 11 by 7 dish; Sprinkle remaining 2 tblspns cheese over surface; Sprinkle with bread crumb topping; Bake until golden brown & bubbly; Serve immediately.
Number Of Servings:
Number Of Servings:
Serves 6 - 8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Savory & creamy veggies.

 

 

 

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