Growin’ up as a kid I hated cauliflower. Heck, I was never a cauliflower fan – that is until a friend gave me this recipe! Honey, it’s sooo good, and I hate to admit, but this recipe changed my mine… and it just might do the same for you!
Cauliflower Gratin
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
Cuisine: Traditional
Serves: 6
PREP TIME
10 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 10 mins
INGREDIENTS
2 Heads cauliflower
2 Pints Half-and-Half
4 Tablespoons unsalted butter
½ Cup unbleached flour
1 Tablespoon Dijon Mustard
1 Teaspoon ground white pepper
1 teaspoon salt
¼ Teaspoon nutmeg (freshly grated)
1 Pound Gruyere cheese (grated)
1 Cup bread crumbs
INSTRUCTIONS
Preheat the oven to 350.
Cut the cauliflower into even-sized florets.
In a big saucepan, boil some salted water. When it comes to a boil, add the florets of cauliflower and cover.
Cook for about 5 minutes until tender.
Take the cauliflower out and drain well. (I throw mine into a metal colander in the sink to drain.)
Now, while it’s draining, get out a 9x13 inch baking dish and place the drained cauliflower in the baking dish.
In a medium saucepan, heat the Half-and-half and bring to a simmer over a low heat. Do not boil!
In a separate saucepan, melt the butter.
Once the butter is sizzling, add the flour and whisk it for about 2-3 minutes.
Now, whisk in the half-and-half a little at a time and boil gently for about 2 minutes, whisking frequently.
Now, add the mustard and whisk that in with the pepper and grated nutmeg .
Add the grated cheese, stirring ‘til smooth and melted. (Save ½ cup of the cheese to sprinkle over the top.)
Add the salt and pour the mixture over the cauliflower in the baking pan.
Take the remaining cheese and mix it in with the breadcrumbs and sprinkle the crumb mixture over the top of cauliflower and bake ‘til all bubbly and golden, about 45 minutes.
Serve right away…and honey, like I said, this stuff’s good!
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