Cauliflower Gratin
Cauliflower Gratin takes approximately 50 minutes from beginning to end. For $2.17 per serving, you get a main course that serves 6. One portion of this dish contains around 16g of protein, 19g of fat, and a total of 306 calories. A mixture of black pepper, nutmeg, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe is liked by 169 foodies and cooks. It is brought to you by Foodnetwork. With a spoonacular score of 77%, this dish is good. If you like this recipe, you might also like recipes such as Cauliflower Au Gratin, Cauliflower Gratin, and Cauliflower Gratin.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
1/4 cup fresh bread crumbs
1 (3-pound) head cauliflower, cut into large florets
3 tablespoons all-purpose flour
3/4 cup freshly grated Gruyere, divided
Kosher salt
2 cups hot milk
1/4 teaspoon grated nutmeg
1/2 cup freshly grated Parmesan
4 tablespoons (1/2 stick) unsalted butter, divided
Equipment:
oven
pot
sauce pan
wooden spoon
whisk
baking pan
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 375 degrees F. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 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 rest 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.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 375 degrees F.
3. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm.
4. Drain.
5. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat.
6. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
7. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
8. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
9. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
10. 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.
11. Bake for 25 to 30 minutes, until the top is browned.
12. Serve hot or at room temperature.
Nutrition Information:
covered percent of daily need
Related Videos:
Cheesy Cauliflower Gratin with Bobby Flay | Food Network
Truffled Cauliflower Gratin - Creamy Cauliflower Side Dish with Truffles
