CAULIFLOWER GRATIN--TEST KITCHEN

CAULIFLOWER GRATIN--TEST KITCHEN image

Yield 4-6

Number Of Ingredients 12

1 medium head cauliflower, about 2 pounds, cored and florets cut into1 inch pieces
2 T unsalted butter
1 medium shallot, minced (about 3 T)
1 t. salt
1 medium garlic clove, minced
1 t. minced fresh thyme leaves
1/8 t. ground black pepper
pinch ground nutmeg
pinch cayenne pepper
1 T. unbleached all-purpose flour
3/4 c. heavy cream
3 oz. gruyere, grated (3/4 cup)

Steps:

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Coat a shallow 2 quart gratin dish with vegetable oil spray. Place the cauliflower in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the shallot and salt and cook until softened, about 2 minutes. Stir in the garlic, thyme, black pepper, nutmeg, and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook until incorporated, about 1 minute. Whisk in the cream and bring to a simmer until thickened, about 1 minute. Pour the sauce over the cauliflower and toss to coat thoroughly. Transfer the mixture to the prepared dish and gently pack the cauliflower into an even layer. Cover the dish with foil and bake until the cauliflower is almost tender, about 35 minutes. Remove the foil, stir the cauliflower to coat with the sauce, and sprinkle the gruyere. Continue to bake, uncovered, until the cauliflower is lightly browed on top and tender, 20-30 minutes. Let the cauliflower sit for 10 minutes before serving.