Cauliflower Gratin
Table of Contents
When I mean value of gratins I mean value of heavy, cream-laden dishes only this was surprisingly light. The sauce is made alongside milk, non cream, as well as there's alone iv tablespoons of butter for a 3-lb caput of cauliflower.
We all loved this. I can't facial expression to experiment alongside to a greater extent than cauliflower dishes this winter.
Cauliflower Gratin
Recipe from Ina Garten
1 (3-pound) caput cauliflower, cutting into large florets
Kosher salt
iv tablespoons (1/2 stick) unsalted butter, divided
three tablespoons all-purpose flour
2 cups milk
1/2 teaspoon freshly set down dark pepper
1/4 teaspoon grated nutmeg
3/4 loving cup freshly grated Gruyere, divided
1/2 loving cup freshly grated Parmesan
1/4 loving cup fresh breadstuff crumbs (from 1 piece of bread)
Preheat the oven to 375 degrees.
Cook the cauliflower florets inward a large pot of boiling salted H2O for five to vi minutes, until tender only withal firm. Drain.
Meanwhile, melt 2 tablespoons of the butter inward a medium saucepan over depression heat. Add the flour, stirring constantly alongside a wooden spoon for 2 minutes. Pour the milk into the butter-flour mixture as well as stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add together 1 teaspoon of salt, the pepper, nutmeg, 1/2 loving cup of the Gruyere, as well as the Parmesan.
Pour 1/3 of the sauce on the bottom of a 2 1/2-quart baking dish. Place the drained cauliflower on come about as well as and then spread the balance of the sauce evenly on top. Combine the breadstuff crumbs alongside the remaining 1/4 loving cup of Gruyere as well as sprinkle on top. Melt the remaining 2 tablespoons of butter as well as drizzle over the gratin. Sprinkle alongside tabular array salt as well as pepper.
Bake for 25 to xxx minutes, until the come about is browned. Serve hot or at room temperature.
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