Cauliflower Gratin

TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

SAUCE:
  • 3 tablespoons flour
  • 1/2 cup/50 g grated Gruyere cheese
  • Kosher salt and freshly ground black pepper
    GRATIN:
    • Kosher salt
    • 1 pound/500 g cauliflower florets
    • Freshly ground black pepper
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    Directions

    Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.

    Heat the oven to 425 degrees F/210 degrees C.

    Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

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    5

    Newest Ratings and Reviews

    Read all 13 reviews

    • on April 26, 2014

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      instead of the milk I used 6 eggs and made a souffle......it was the best.....mixed with some cheddar cheese and herbal goats milk cheese.....just saute the cauliflower and an onion is a saucepan with a half cup of water, cover and let cook til eldente, strain with slotted spoon into a 9 x 12 baking dish....... combine the cheese mixture and eggs with a fork (be sure to leave some cheese for a topping or use plain breadcrumbs and parmesan with a couple teaspoons of butter) and mix with the cauliflower and bake at 425 for 30 minutes

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    • on March 02, 2014

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      This recipe was perfect, very easy to make and it was beautiful to serve. I made it for dinner this evening and everyone loved it! I did add a little extra Gruyere, because we really like it, the infusion of garlic and the bay leaf was really nice, I loved the smell. Also I want to add that I am currently on the Weight Watchers diet and this is only 3 points per serving.

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    • on February 17, 2014

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      Laura Calder is always entertaining, and this recipe proves that she isn't just a pretty face. This is simple to prepare and lovely on the palette. I fixed this with a mix of cauliflower and broccoli and substituted an aged Irish white cheddar for the Gruyere (as my husband doesn't prefer it). I also topped the dish with bacon lardons. Yummy. Great weeknight dinner with a slice of freshly buttered bread!


















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