Monday, December 28, 2009

Cauliflower Gratin

I expected this dish to be good, but the extent to which is really wowed us was not expected. I can't say I have ever had better cauliflower than this. This dish was a nice change from my regular standby of serving a potato dish with prime rib. This dish is creamy and really rich on flavor. The cauliflower is deliciously tender and all the flavors nicely compliment one another.

Cauliflower Gratin
  • 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
  • 1/4 cup fresh bread crumbs

Preheat the oven to 375 degrees F.

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 tablespoons 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 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

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. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Source: Ina Garten, Barefoot in Paris, Clarkson Potter, 2004.


Maryanna said...

I love cauliflower. I'm always looking for new recipes.

eatingindallas said...

Oh, that does sound good! I shouldn't be reading this stuff while I'm hungry!

Caroline said...

Mmmm - this looks so good and reminds me of my mother in law's recipe. Our son has had such terrible food intolerances and Eczema and for awhile and during his elimination diet to figure out food allergies, we had to avoid many things including potatoes so my MIL made special mashed potatoes using cauliflower and this really reminds me of it. I would love to try your recipe using Kamut Khorasan Wheat flour too! Thanks so much :)