Monday, March 4, 2013

Recipe - Cauliflower Gratin


1 medium head of cauliflower
1 pint half and half
6 oz. good quality Gruyere, Emmenthaler, or Swiss cheese, grated
2 tsp. Parmesan cheese, grated
3 oz. salted butter
3 oz. all-purpose flour
1/4 tsp. nutmeg
Salt and pepper to taste

Preheat the oven to 400 degrees.

Chop the cauliflower into 1" florets, discarding any leaves and the thicker part of the stem.  Add to boiling, generously salted water for five minutes, then strain and set aside.

In a saucepan, melt the butter and add flour over medium heat, whisking them together until they are just brown, then add the half and half gradually.  Allow the mixture to come to a boil, while continuing to stir and watch the color, and add the nutmeg and salt and pepper.  Once it has thickened into a bechamel, remove from heat.

Place the cauliflower in an 8x8" baking dish, pour over the bechamel, add the grated cheese - topping with the Parmesan.  Bake for about 25-30 minutes, once the gratin is bubbling and browned.  Serve hot.

No comments:

Post a Comment