Cauliflower Gratin

I enjoy cauliflower just about any way you can make it- crunchy and raw dipped in garlic hummus, softly steamed and seasoned with salt and pepper, roasted with olive oil and a sprinkling of Parmesan. But this recipe, this cauliflower, I adored! This baked cauliflower dish is sinfully creamy and rich. It starts with a roux (flour and butter used as a thickening agent for milk) that is the base for the sauce. Then you add a dash of nutmeg and two handfuls of exquisite fresh cheeses- Swiss Gruyere and Italian Parmigiano Regiano (and I threw in a little Pecorino). The hot sauce is poured over semi-steamed cauliflower florets and topped with fresh breadcrumbs and extra cheese. If you’re feeling extra indulgent, adding a little butter on top won’t hurt either.

I served this alongside Herb Marinated Pork Tenderloin and Balsamic Roasted Asparagus. Since tenderloin is a particularly lean cut of meat, I justified pairing it with a richer side. This is, after all, a vegetable dish! If you have picky eaters in the house (children, or husbands!), I promise they will be completely won over by this one. Dustin ate most of the pan, taking breathers every so often to exclaim how amazing it was!

INGREDIENTS

1 large (3 lb.) head cauliflower, cut into large florets
kosher salt
2 Tbsp. unsalted butter, melted
3 Tbsp. all-purpose flour
2 cups hot milk
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
3/4 cup Gruyere, freshly grated
1/2 cup Parmesan, freshly grated (I used half Parmesan and half Pecorino Romano)
1/4 cup fresh whole wheat bread crumbs (day old bread crumbled and/or pulsed in the food processor)

DIRECTIONS

1. Preheat oven to 375 F. (I baked mine at 400 F alongside a pork tenderloin and it worked well.)

2. Bring a large pot of salted water to a boil. Boil or steam cauliflower florets until tender but still firm. Drain.

3. Meanwhile, melt 2 Tbsp butter in large saucepan over medium heat. Add the flour, stirring constantly 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. Remove from the the heat and add 1 tsp. of salt (or to taste), the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

4. Pour 1/3 of the sauce on the bottom of a 8×8 inch square baking dish (or similar equivalent). 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 another Tbsp. of butter to drizzle over the gratin (optional- I didn’t think this was necessary). Sprinkle with salt and pepper.

5. Bake in preheated oven for 25 to 30 minutes, until the top is browned. Let sit for a few minutes to set up before serving.

Serves 4-6.

(Adapted from Food Network)

A Hint of Honey

Cauliflower Gratin