Wednesday, October 9, 2013

Cauliflower Gratin

I made this gratin at about half the size recommended because I had some left over raw cauliflower to use up.  It turned out great.  I did make a few changes.  I used mozzarella instead of Gruyere because I did not have any Gruyere.  I forgot to use the bread crumbs but I don't think this had an adverse effect on the dish.  My husband loved it.  He is not really a big fan of vegetables but this was a great success!  He actually asked me to make this for Thanksgiving.  

Cauliflower Gratin
2004 Barefoot in Paris from
4 to 6 servings


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
½ teaspoons freshly ground black pepper
¼ teaspoon grated nutmeg
¾ cups freshly grated Gruyere, divided
½ cup freshly grated Parmesan
¼ cup fresh bread crumbs


Preheat oven to 375 degrees F.

Cook the cauliflower florets in 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 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, ½ cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 x 11 x 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 ¼ 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.