Print
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 1 bay leaf
  • 1/2 yellow onion, peeled
  • 3 whole cloves
  • 3 cups milk, whole or skim
  • 1 large head cauliflower, trimmed and cut into 1 inch florets
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons minced shallots
  • 2 teaspoons minced garlic
  • 3 tablespoons all-purpose flour
  • Pinch freshly ground nutmeg
  • 1/2 cup grated Gruyere
  • 1/2 cup coarse bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 2 teaspoons fresh parsley leaves, roughly chopped

Directions

Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Put the onion into a 2-quart saucepan and add the milk. Set the saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Set aside until ready to use.

Preheat the oven to 400 degrees F.

Steam the cauliflower in a steam basket inserted into a medium saucepan until just tender, about 10 minutes. Arrange the cauliflower in a shallow 2-quart casserole approximately 7 1/2 by 11-inches and set aside as you prepare the sauce.

In a 2-quart saucepan, melt 3 tablespoons of the butter. Add the shallots and garlic and saute until fragrant, about 1 minute. Add the flour to the pan and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the simmered, strained milk to the pan and whisk until smooth. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove the pan from the heat and add the nutmeg and grated cheese, stirring until melted. Strain the sauce and pour evenly over the cauliflower.

Melt the remaining 2 tablespoons of butter in an 8-inch saute pan and add the bread crumbs. Toss well to coat. Sprinkle with a the salt and pepper and the chopped parsley. Sprinkle the bread crumbs evenly over the top of the cauliflower and bake until the top is golden brown and the sauce is bubbly, about 25 minutes.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Broccoli and Cauliflower Gratin Mac n Cheese

Recipe courtesy of Rachael Ray

Cauliflower Gratin

Recipe courtesy of Laura Calder

On TV

Sugar Showdown

7:30am | 6:30c

Sugar Showdown

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Donut Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Wars

9pm | 8c

Extreme Cake Makers

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cake Wars

1am | 12c

Extreme Cake Makers

2:30am | 1:30c

So Much Pretty Food Here