Cauliflower Gratin

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 large head cauliflower (about 3 pounds)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • Kosher salt and freshly-ground black pepper
  • 2 cup shredded Gruyere
  • 1/2 cup shredded Parmesan
  • 1/4 teaspoon grated nutmeg
  • 1/4 cup panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs
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.


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