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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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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 375º.

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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