Cauliflower Gratin

Cauliflower Gratin

This was one of two side dishes I served with the turkey meatloaf - Ina's Cauliflower Gratin. Cauliflower isn't a vegetable I cook with regularly, but it's a great alternative to broccoli or other cold-weather vegetables. And bonus, SP and Baby Girl both love it.

When I think of gratins I think of heavy, cream-laden dishes but this was surprisingly light. The sauce is made with milk, not cream, and there's only 4 tablespoons of butter for a 3-lb head of cauliflower.

We all loved this. I can't wait to experiment with more cauliflower dishes this winter.

Cauliflower Gratin
Recipe from Ina Garten

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 milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs (from one slice of bread)

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 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 Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of a 2 1/2-quart 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 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.