Cauliflower Au Gratin

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Cauliflower Au Gratin

 

1 head cauliflower, cut into florets

2 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups hot milk

1/3 cup plus 2 tbls. shredded Gruyère, Swiss or Jack

cheese

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Pour 1 inch of water into a saucepan and bring to a

boil over high heat. Add the cauliflower florets and

cook for 3 mintues after the water returns to a boil,

or until tender but still crunchy. Drain, rinse under

cold water to stop the cooking, and set aside.

In a small saucepan, melt the butter over medium heat.

Add the flour and stir with a wooden spoon to amke a

paste. Continue stirring for 2 minutes, or until it

foams and turns buttery yellow but does not brown. Add

1 cup of the hot milk and whisk to blend. Increase the

heat to medium-high and continue whisking until

simmering. Whisk the remaining 1/2 cup milk in

dribbles, until thickened and creamy, 3 to 5 minutes.

Remove from the heat and stir in the 1/3 cup cheese.

Season with salt and pepper.

To cook the gratin, preheat the oven to 400 degrees.

Lightly butter a 2-quart baking dish. Spread a thin

layer of the sauce in the bottom of the dish. Place

the cauliflower florets in the dish, arranging them

heads up as much as possible to make a nice

presentation. Spoon the remaining sauce over the

florets and sprinkle with the 2 tablespoons cheese.

Bake for 20 minutes, or until browned. Remove from the

oven and set aside in a warm place. Serves 4.

 

 

 

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