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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Cauliflower Gratin Recipe

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This recipe for Cauliflower Gratin is from Treasures from the Galley, 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:  
1 (3 lb.) head cauliflower, cut into large florets
kosher salt
4 tbsp. (½ stick) unsalted butter, divided
3 tbsp. all-purpose flour
2 c. hot milk
½ tsp. freshly ground black pepper
¼ tsp. nutmeg, grated
¾ c. Gruyère cheese, freshly grated, divided
½ c. Parmesan, freshly grated
¼ c. fresh bread crumbs
Directions:
Directions:
Preheat oven to 375ºF. Cook cauliflower florets in a large pot of boiling water for 5-6 minutes, until tender but still firm; drain. Meanwhile, melt 2 tbsp. of butter in 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 tsp. salt, pepper, nutmeg, ½ cup Gruyère, and Parmesan. Pour ⅓ of the sauce on the bottom of an 8x11x2" baking dish. Place the drained cauliflower on top and then spread the rest of sauce on top.
Combine bread crumbs with the remaining ¼ c. of Gruyère and sprinkle on top. Melt the remaining 2 tbsp. of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25-30 minutes, until the top is browned. Serve hot or at room temperature.

 

 

 

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