Cauliflower Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 head cauliflower, cut into florets
  • 2 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups hot milk
  • ½ tsp freshly ground pepper
  • ¼ tsp grated nutmeg
  • ½ cup grated Gruyere
  • ½ cup grated Parmesan
  • ¼ cup bread crumbs
  1. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Using a box grater, grate the Parmesan and Gruyere and set aside.
  2. Cook the cauliflower florets in the boiling water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly, for about 2 minutes, until the mixture is a light golden brown. 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, the Gruyere, and the Parmesan.
  4. Pour ⅓ of the sauce on the bottom of an 9 by 9 inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Top with bread crumbs.
  5. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
I eliminated some of the extra cheese and butter from the original recipe, as I didn't feel they were needed. If you feel it needs something extra, grate an additional ¼ cup of grated gruyere, and add it to the bread crumbs topping. Then drizzle this mixture with an additional 2 tbsp of butter, melted.
Recipe by Sprung At Last at