Sunday, July 20, 2008

Cheesy Cauliflower Gratin


I got this recipe from Better Than Takeout -- and since our local Farmer's Market has had some really nice cauliflower lately, figured we'd give it a try.


It really is a tasty dish, I just think the cheese I used didn't have enough bold flavor. Better Than Takeout reccommends Gruyere, or White Cheddar and Mozzarella. I used a mexican blend and a little mozzerella, and the cheeses just didn't have enough sharp flavor. I'll definately try it again with a bolder cheese!
Cheesy Cauliflower Gratin
1 1/2 cups milk (I used 1.5%)
1 bay leaf
1 clove garlic, split (I only had pre-minced on hand, I used that)
3 tbsp butter
3 tbsp flour
1/2 cup grated cheese (recipe originally asks for Gruyere)
salt and pepper to taste
1 lb. cauliflower florettes
1/4 cup breadcrumbs
2-3 tbsp grated parmesean cheese
Directions
- Bring the milk to a summer in a saucepan with the bay leaf and garlic. Cover, turn off the heat, and let infuse for approximately 10-15 minutes.
- Melt butter in a saucepan (make sure you use a good sized one so you can mix in the milk, and then the cauliflower!)
- Whisk in the flour and cook for a minute to remove the raw flour taste
- Gradually whisk in the milk (I removed the bay leaf at this point)
- Cook, stirring, until thick
- Stir in the cheese, and season with salt and pepper
- Set aside
- Heat the oven to 425 degrees F
- Bring a large potof water to a boil, salt it (as for pasta), and blanch the cauliflower florets until just shy of being tender (about 5 minutes)
- Drain well and pat dry with a tea towel
- Season with salt and pepper
- Toss with the sauce and dump into a gratin dish (I just used a round Corningware baking dish because I didn't have a "gratin dish")
- Scatter breadcrumbs and parmesean over the top and bake until bubbling and lightly browned (approximately 15-20 minutes for me)

1 comment:

Joelen said...

I need to cook more with cauliflower and I like how you used it as you would broccoli!