Cauliflower Gratin

Show: Barefoot ContessaEpisode: Night Before Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (147)

RECIPE
COMMENTS & REVIEWS(147)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

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Ingredients

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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Comments & Reviews

recipe Cauliflower Gratin
Bethany Lynchburg, VA 11-11-2009
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Easiest To Make Cheese Sauce
Rated: 4 stars out of 5

This recipe was easy to follow and the cheese sauce took no time. I have made other recipes where I had to stir the boiling... cheese sauce for 40 minutes waiting for it to thicken. This recipe took 5-10 minutes. I substituted Asiago for the Gruyere and it tasted great. The only reason I give it 4 stars out of 5 is from personal taste. I think I would like a vegetable other than cauliflower.Read more
recipe Cauliflower Gratin
Sarah Fairhope, AL 11-08-2009
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Creamy Deliciousness!!
Rated: 5 stars out of 5

I made this gratin for my husband for dinner this evening and we both loved it. It was creamy, cheesy, rich, and oh s good. ... Would recommend this dish if you love mac and cheese and/or cauliflower. An excellent side that we couldn't stop eating. Read more
recipe Cauliflower Gratin
Crystal Philadelphia, PA 11-06-2009
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The crowd went wild.
Rated: 5 stars out of 5

Made this last year for Thanksgiving & it was a big hit. It has been requested several times for this year.
recipe Cauliflower Gratin
Mari Park Rapids, MN 10-04-2009
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Just OK
Rated: 3 stars out of 5

Made for a dinner party last night and all agreed it was good but nothing special. The Gruyere cheese was expensive and... could easily be substituted with extra sharp white cheddar, or others that have been mentioned in reviews. Additionally, the volume of the sauce diffused the flavor of the Gruyere, leading to a bland flavor. Was hoping for a more superb product given the many high reviews.Read more
recipe Cauliflower Gratin
Dorothy Richardson, TX 10-04-2009
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AWESOME!!k
Rated: 5 stars out of 5

I tried this last night with Ina's port and fennel and spring vegetab les. What a perfect combination! Not too cheesy just... perfect. Thanks InaRead more
recipe Cauliflower Gratin
gretchen prospect, KY 08-30-2009
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Would not recommend trying to do in "stages"
Rated: 3 stars out of 5

I would not recommend trying to do any "prep" work ahead of time. I blanched the cauliflower ahead of time, drained and... cooled it. I stored the cauliflower in a ziplock bag and refridgerated it for a couple of hours. Later in the day, I removed it from the fridge and prepared the sauce. Though the dish had great flavor, I do not feel that the sauce itself ever really cooked as anticipated. I think in the future I would make this dish from start to finish as the recipe describes so that once put together and placed in the oven, the cauliflower continues to "steam" and the sauce is not so thick. Again, great flavor and would try again. Read more