Cauliflower Gratin
Ingredients
- 1 large head of cauliflower
- 4 Tbsp butter
- 3 Tbsp flour
- 2 c hot milk
- 1/2 tsp black pepper
- 1 tsp salt
- 3/4 c grated Gruyère or Swiss cheese
- 1/2 c grated parmesan cheese
- 1/4 c bread crumpbs
Instructions
- Break the cauliflower down into bite size florets. In a large pot of salted boiling water, blanche the cauliflower for approx. 5 minutes until tender but still firm. Drain.
- In a saucepan, melt 2 Tbsp of the butter. Add the flour and make a rue, stirring constantly for approx. 2 minutes. Once the flour is cooked, add the milk to the rue mixture. Boil, whisking constantly for about 1 minute until thickened. Remove from heat.
- Add the salt, pepper and half of the gruyère, and the parmesan. Stir until all the cheese is melted.
- In a 8 x 11 baking dish, arrange the drained cauliflower evenly in the dish. Pour the sauce over the cauliflower.
- Combine the remaining 1/4 cup of the gruyère cheese with the breadcrumbs and sprinkle over top of the cauliflower.
- Melt and drizzle the remaining butter over the gratin.
- Bake for 25 to 30 minutes in a 375 degree oven.
Notes
I like to use whole milk to make it especially rich and creamy!
I prefer to use gruyère cheese which is known for its rich, creamy, salty, nutty flavour/ A a good swiss is my next go to!
I am not going to lie - I probably double the amount of gruyère cheese to make this an extra decadent dish.
I often prepare this ahead of time, refrigerate and bake the day of serving.