Recipe courtesy of White House Executive Chef Cris Comerford
Recipe courtesy of White House Executive Chef Cris Comerford
Watch how to make this recipe.
Cauliflower Gratin
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- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 334
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 63 mg
- Sodium
- 780 mg
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 334
- Total Fat
- 21 g
- Saturated Fat
- 13 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 22 g
- Cholesterol
- 63 mg
- Sodium
- 780 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray.
- Trim the cauliflower and cut into florets.
- Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture.
- Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes.
- Add the milk, whisking constantly to make sure there are no lumps.
- Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg.
- Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs.
- Bake, uncovered for 20 to 30 minutes until golden and bubbly.
