CAULIFLOWER GRATIN WITH BREADCRUMBS
Mom probably wouldn't have called this Cauliflower Gratin, nor would she have baked it. But many were the times that she coated cauliflower, broccoli, or Brussels sprouts in a cheese sauce. I mean, really, when you have five kids, you'll do anything to get them {ALL] to eat vegetables. Cheese is usually the answer.{Scroll to the recipe card to read about ways to make this gluten- and dairy-free.} To prepare it for this recipe, cut off the lower leaves on the head, then cut the flo...
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F
- Remove the green leaves from the cauliflower and cut the florets from the core. Be sure they are all about the same size so that they cook evenly. Put them in a large sauce pan with a small amount of water, cover, and bring to a boil. Steam until the florets are just barely starting to soften.
- Melt the butter in a medium saucepan. Add the flour, then whisk over low heat for about a minute, taking care not to let it start browning. Add the milk and cream while continuing to whisk. Increase the heat to medium and stir constantly while the mixture starts to thicken. When the mixture is the right thickness, add the salt, pepper, and nutmeg. Remove from the heat and add the Gruyere. Stir till it melts.
- Pour the cheese sauce over the cauliflower florets and coat them generously. Put the coated cauliflower florets in a baking dish, top with Parmesan cheese, and fresh bread crumbs.
- Bake for 20-30 minutes. This generous gap of timing is to allow for the size you cut the florets and how long you steamed them. You don't want to overcook the cauliflower in the steaming step because they need to bake long enough for the cheese sauce to start browning while baking.
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