preheat the oven to 375 degrees. 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 gruyère, and the parmesan cheese. pour one third 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 1⁄4 cup of gruyère 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.
how to transform the simplest of vegetables into a creamy cheesy rock star side dish? cook it into a gratin. i love it raw as a crunchy healthy snack. i love it in a cheddary soup. cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables. honestly it’s hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs. while the leeks are cooking, place cauliflower florets in a steamer basket in a saucepan over an inch of water. bring water to a boil, cover, and steam the cauliflower for 3 to 4 minutes.
you want the cauliflower at this stage to be al dente. add 2 tbsp of flour to the leeks and butter. bring to a low simmer and continue to stir as the sauce thickens. once the sauce is thick enough to coat the back of a spoon, stir in 3 ounces of the shredded cheese (reserving the rest of the cheese for the topping), the thyme, nutmeg, and salt. pour the leek and cheese sauce over the cauliflower. while the gratin is baking, melt 1 tbsp of butter in a small sauté pan on medium high heat. add the fresh breadcrumbs and toast in the melted butter for 4 to 5 minutes, until lightly browned. after the gratin has baked for 25 minutes, remove it from the oven. sprinkle toasted breadcrumbs over the top and return to the oven.
ingredients deselect all 1 (3-pound) head cauliflower, cut into large florets kosher salt 4 tablespoons (1/2 stick) unsalted butter, divided 3 tablespoons ingredients 1 large head cauliflower, cut into large florets (7 cups) 3 tablespoons butter 3 tablespoons gluten-free flour 2 cups 2% milk, at room cauliflower gratin ; 6. tablespoons salted butter, plus more for the baking dish ; 1. large head cauliflower, cut into large florets (about 8 cups)., .
ingredients ; 1 head cauliflower ; 2 leeks cups ; 2 tablespoons butter ; 2 tablespoons all-purpose flour ; 1 1/3 cups milk. ingredients ▢ 1 large head of cauliflower cut into large florets (about 3 pounds – or 8 cups of florets) ▢ 4 tablespoons 1/2 stick butter, sauce 2 tbsp unsalted butter 3 tbsp flour 1 1/2 cups whole milk 1/2 cup cream 1 tsp sea salt 1/2 tsp fresh cracked black pepper 1/4 tsp freshly grated, .
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