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)
