CAULIFLOWER GRATIN RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4 to 6 servings
|1 (3-pound) head cauliflower, cut into large florets|
|4 tablespoons (1/2 stick) unsalted butter, divided|
|3 tablespoons all-purpose flour|
|2 cups hot milk|
|1/2 teaspoon freshly ground black pepper|
|1/4 teaspoon grated nutmeg|
|3/4 cup freshly grated Gruyere, divided|
|1/2 cup freshly grated Parmesan|
|1/4 cup fresh bread crumbs|
- 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.