Cheesy Cauliflower Gratin

This is about a month old, but I think you'll forgive me once you see what it is. Possibly my favorite dish on our Thanksgiving table? Well, besides the homemade gravy made by moi. Okay, our immaculate stuffing is pretty top notch too... but I really did love this dish! I have decided that cauliflower has been so underrated. It's such an amazing vegetable and maybe my favorite one out there. I use to be all about the broccoli, but I think cauliflower is better because it's much softer and doesn't get stuck in your teeth.


I loved making the rue and cheese sauce for this dish. I don't get to do that often, but it was soo fun! The recipe made a ton, which was great. Please please please try this. I know I will be making this again very soon!


Cauliflower Gratin
found Tracey's Culinary Adventures

Ingredients:
1 (3-lb) head of cauliflower, cut into large florets
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 grated Gruyere, divided
1/2 cup grated Parmesan
1/4 cup bread crumbs

Preheat oven to 375 F. In a large pot of boiling salted water, cook the cauliflower until tender but still firm, about 5-6 minutes. Drain and set aside.

Add 2 tablespoons of the butter to a medium saucepan set over low heat. Once it melts, add the flour and cook for 2 minutes, stirring constantly with a wooden spoon. Slowly add the hot milk to the pan (to avoid dirtying another pot, I microwaved the milk in a 4-cup measuring cup for 2 minutes). Bring the mixture to a boil, whisking often. Once the milk begins to boil, whisk constantly for about 1 more minute, or until thickened. Remove the pot from the heat and add 1 teaspoon of coarse salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Whisk together until you have a smooth sauce.

Pour about 1/3 of the sauce over the bottom of a 9-inch round pie plate (an 8x11 baking dish would work too). Spread the drained cauliflower evenly in the pan then pour the remaining sauce over the top. In a small bowl combine the bread crumbs and the remaining 1/4-cup of Gruyere. Sprinkle the mixture evenly over the top of the gratin. Melt the remaining 2 tablespoons of butter and drizzle them over the gratin. Finally, sprinkle the gratin with salt and pepper. Bake for 25-30 minutes, or until the top is browned.