cauliflower au gratin
(1 rating)
Cool weather vegetables will soon be appearing in my southern garden and for us most of the winter months. I am always looking for ways to serve up the abundance of cauliflower, broccoli and cabbage that comes all winter long. Funny how as a child the only way I could gag cauliflower down was with ketchup. Now it is a favorite. Just steamed is great, but when paired with Gruyere or Swiss, oh my!
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(1 rating)
yield
6 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For cauliflower au gratin
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1head cauliflower
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2 Tbspbutter, unsalted
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2 Tbspall purpose flour
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1 cmilk
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6 ozgruyere or swiss cheese
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pinchfreshly grated nutmeg
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pinchfreshly ground black pepper
How To Make cauliflower au gratin
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1Cut the cauliflower into small flowerets and steam until just fork tender (about five minutes in the microwave).
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2Prepare a bechamel sauce: Melt the butter in a small saucepan and stir in the flour. Cook on low heat stirring for several minutes, or until the roux just starts to brown. Whisk in the milk gradually to form a smooth sauce. Warm until just simmering.
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3Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.
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4Place the steamed cauliflower in a buttered baking dish and cover evenly with the cheese sauce. Sprinkle with remaining cheese and bake for 25 minutes at 350° or until golden brown.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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