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Cauliflower Gratin

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Course: Side Dish
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Add the salt, pepper and half of the gruyère, and the parmesan. Stir until all the cheese is melted.
  4. In a 8 x 11 baking dish, arrange the drained cauliflower evenly in the dish. Pour the sauce over the cauliflower.
  5. Combine the remaining 1/4 cup of the gruyère cheese with the breadcrumbs and sprinkle over top of the cauliflower.
  6. Melt and drizzle the remaining butter over the gratin.
  7. 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.