Cauliflower Gratin (Print Version)
# Ingredients:
01 -
3 slices white sandwich bread, torn into large pieces.
02 -
2 tablespoons grated Parmesan cheese.
03 -
3 tablespoons butter.
04 -
⅓ cup all-purpose flour.
05 -
2 cups milk.
06 -
1 head cauliflower (about 2 pounds), cored and cut into small florets.
07 -
Coarse salt and ground pepper.
08 -
4 ounces Gruyere cheese, grated (1 cup).
# Instructions:
01 -
Preheat the oven to 350°F. In a food processor, combine bread and Parmesan. Pulse until coarse crumbs form, about 3 to 4 times; set aside.
02 -
In a large saucepan with a lid, melt butter over medium heat. Add flour and cook, whisking constantly for 1 minute. Gradually whisk in milk until smooth.
03 -
Add cauliflower florets to the saucepan, season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for about 5 minutes until the cauliflower begins to soften.
04 -
Remove the saucepan from heat and gradually stir in the grated Gruyère until melted and combined.
05 -
Pour the cauliflower mixture into a 2-quart baking dish and sprinkle with the prepared breadcrumb mixture.
06 -
Cover the baking dish with aluminum foil and bake for about 20 minutes, until the cauliflower is tender.
07 -
Remove the foil and bake for an additional 20 minutes, or until the breadcrumbs are golden brown. Serve hot.
# Notes:
01 -
Using freshly grated Gruyère cheese gives the dish a richer flavor.
02 -
The breadcrumb topping adds a delicious crunch to the creamy gratin.
03 -
This dish pairs well with roasted meats or as a comforting side dish.