Name: Cauliflower Gratin
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 1/2 cups/750 ml milk; 1 bay leaf; 1 clove garlic, split; 3 tablespoons butter; 3 tablespoons flour; 1/2 cup/50 g grated Gruyere cheese; Kosher salt and freshly ground black pepper; Kosher salt; 1 pound/500 g cauliflower florets; Freshly ground black pepper; 1/4 cup/20 g breadcrumbs; 2 to 3 tablespoons grated Parmesan cheese

Directions

Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
Heat the oven to 425 degrees F/210 degrees C.
Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

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Cauliflower Gratin

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