Ezra Pound Cake always has the best of the best recipes. Truly.

This one is no different. We eat a lot of roasted or steamed cauliflower and I was looking for a new preparation when I stumbled across this beauty in my Google Reader.

Cheesy, comforting — it’s basically like vegetarian macaroni and cheese, just like Rebecca says! It’s also a delicious side dish, and the cheesiness of it all makes it appealing even to folks who don’t like vegetables šŸ˜‰

Cauliflower Gratin

(Ezra Pound Cake)

4-6 Servings

1 (3-pound) head cauliflower, cut into Ā florets

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, divided

3 tablespoons all-purpose flour

2 cups hot milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon grated nutmeg

3/4 cup freshly grated Gruyere, divided (can be replaced with cheddar)

1/2 cup freshly grated Parmesan

1/4 cup bread crumbs


– Preheat the oven to 375 degrees F and bring a large pot of water to boil; add the cauliflower and cook for 5-6 minutes, until its tender but still firm. Drain and set aside.

– In another medium saucepan, over low heat, melt 2 tbsp of butter. Add the flour, stirring constantly for 2 minutes, then pour the hot milk (I just heated it up in the microwave in a glass measuring cup) into the butter-flour mixture, and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.

– Take the pan off the heat, and add 1 teaspoon of salt, the pepper, 1/2 cup of the Gruyere, and the Parmesan.

– Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top, and then spread the remaining 2/3 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.


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