Cauliflower Gratin
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Ingredients
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/2 cup freshly grated Parmesan
- 1/2 cup fresh bread crumbs
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Step 3
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
Step 4
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.
Step 5
Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Step 6
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
Step 7
Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
Step 8
Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.
Step 9
Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Step 10
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Chef's notes
Gratins reheat fantastically and can be made a day in advance, making them great for dinner parties.
They can be served as a cold-weather lunch with a green salad.
