Cauliflower Au Gratin

Marsha Gardner

By
@mrdick1950

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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Comments:

Serves:

6

Prep:

20 Min

Cook:

25 Min

Ingredients

1
head cauliflower
2 Tbsp
butter, unsalted
2 Tbsp
all purpose flour
1 c
milk
6 oz
gruyere or swiss cheese
pinch
freshly grated nutmeg
pinch
freshly ground black pepper

Directions Step-By-Step

1
Cut the cauliflower into small flowerets and steam until just fork tender (about five minutes in the microwave).
2
Prepare 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.
3
Remove the sauce from the heat and gradually stir in about half of the cheese, the pepper and the nutmeg.
4
Place 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.

About this Recipe

Course/Dish: Vegetables, Side Casseroles