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Cauliflower Gratin Recipe

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This recipe for Cauliflower Gratin, by , is from Our Family Cookbook Project, 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!

Contributor:  
Contributor:  
Linda Oberle

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 pound) head cauliflower, cut into large florets
salt
4 T (1/2 stick) unsalted butter, divided
3 T all-purpose flour
2 C hot milk
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
3/4 C freshly grated Gruyere, divided
1/2 C freshly grated Parmesan
1/4 C bread crumbs


Directions:
Directions:
Preheat oven to 375.

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 T 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 tsp of salt, the pepper, nutmeg, 1/2 C of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 X 11 X 2 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 C of Gruyere and sprinkle on top. Melt the remaining 2 T 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.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Recipe from Ina Garten, Barefoot Contessa

 

 

 

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