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As promised, you’ll find this cauliflower gratin recipe 👇🏼. Fun fact about me: cheese is my favorite food. Give me that mac and cheese powder, nacho cheese, any type of Cheeto and obviously the really nice ooey gooey ones. This gratin uses the luxurious stuff, so go on and treat yourself!
Prep Time: 00:00
Cook Time: 00:00
1 (3 pound) head of cauliflower, cut into large florets
4 tbsp (1/2 stick) unsalted butter, divided
3 tbsp all-purpose flour
2 cups hot milk
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
3/4 cup grated gruyere cheese, divided
1/2 cup parmesan cheese
1/4 cup bread crumbs
1Preheat 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.
2Meanwhile, 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. Turn off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere cheese, and the Parmesan cheese.
3Pour 1/3 of the sauce on the bottom of an 8 x 11 x 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 crispy and browned. Serve hot or at room temperature.
This recipe is from the lovely @inagarten.
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