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Cauliflower Gratin Recipe

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This recipe for Cauliflower Gratin, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Friday, October 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 3 lb. head of cauliflower,, cut into florets
kosher salt
4 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground pepper
1/4 teaspoon grated nutmeg
3/4 cup grated Gruyere cheese, divided
1/2 cup grated parmesan cheese
1/4 cup fresh bread crumbs

Directions:
Directions:
Preheat the oven to 375.

Cook the califlower florets in pot of boiling salted wqater for 5 to 6 minutes (or in microwave), until tender but still firm. Drain.

Melt 2 tablespoon 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 unitl it comes to a boil. Boil, whisking constantly, for 1 minute, or until thiickened. Off the heat, add 1 teaspoon of salt, the pepper, pnutmeg, 1/2 cup of the Gruyere, and the parmesan cheese.

Pour one third of the sauce in the bottom of a baking dish. Place the drained cauliflower on top and then spread the rest of thesauce evenly on top. Combine the bread crumbs with the reemaining 1/4 cup of Gruyere and sprinkle on top. Melt the remainiing 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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