4 out of 5 Stars
Makes 4 – 6 servings
1 (about 3 pounds) head cauliflower, cut into big bite-sized chunks
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere cheese, divided
1/2 cup freshly grated Parmesan cheese
1/2 cup fresh breadcrumbs
8 x 11 baking dish
Preheat the oven to 375 degrees Fahrenheit. Salt a pot of boiling water and cook the cauliflower chunks for six to seven minutes. You want the chunks to be tender, but firm. Drain the pot and leave the chunks alone while you complete the following steps.
Melt two tablespoons of butter in a medium-sized saucepan over low heat. Stir the flour into the butter. Pour the hot milk into the pan and mix with the butter and flour. Raise the heat to medium/medium-high and keep stirring until it boils. Boil for about a minute or until it’s thick. Turn off the heat. Add one teaspoon of salt, pepper, and nutmeg. Stir in a half cup of Gruyere cheese and all of the Parmesan cheese.
Take out an 8 x 11 inch baking dish. Cover the bottom of the dish with one third of the sauce. Place the cauliflower in the baking dish using the tongs. Pour the rest of the sauce on top, making sure to coat the cauliflower chunks evenly. Mix the breadcrumbs and rest of the Gruyere together. Sprinkle the mixture on top. Melt the last two tablespoons of butter and pour on top of the chunks. Sprinkle the dish with more salt and pepper. Put it in the oven and bake until the cheese browns on top. The recipe calls for 25 to 30 minutes. Since we’re at a higher altitude, plan for about 35 to 40 minutes. It tastes better hot.
Cauliflower gratin is a nice vegetable dish for the winter. It warms the body and the sauce makes you forget you’re eating cauliflower. If you like cauliflower, then try this recipe and enjoy!