Cauliflower Gratin
User Reviews
5.0
6 reviews
Excellent
Cauliflower Gratin
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 (3-pound) head of cauliflower, cut into large florets
- 4 tbsp butter, divided
- 3 tbsp flour
- 2 cups Hot Milk
- ¾ cup Gruyere cheese, grated, divided
- ½ cup Parmesan, freshly grated
- ¼ tsp nutmeg
- Sea salt and freshly cracked pepper, to taste
- ¼ cup plain panko crumbs
- fresh parsley
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Instructions
- Preheat the oven to 375 degrees. Coat a small baking dish with cooking spray.
- Cook the cauliflower in a large pot of salted boiling water until tender, about 3 minutes. Remove the florets from the water immediately and set them aside until needed.
- Heat two tablespoons of butter in a saucepan over medium heat.
- Add the flour and cook, stirring constantly, for 2 minutes.
- Add the hot milk and whisk constantly for a few minutes until boiling and thickened. Remove from the heat.
- Add 1/2 cup of the gruyere along with the parmesan cheese. Whisk until well combined. Add the nutmeg then season with sea salt and freshly cracked pepper, to taste.
- Pour 1/3 of the cheese sauce into the bottom of the small baking dish. Place the drained cauliflower on top then spread the rest of the cheese sauce on top of the florets.
- Mix the panko crumbs with the remaining 1/4 cup of gruyere cheese until well combined.
- Sprinkle evenly over the top of the cauliflower. Melt the remaining 2 tablespoons of butter and evenly drizzle on top of the panko crumbs.
- Bake for 25-30 minutes, or until the top is golden brown. Top with chopped parsley, if desired. Serve hot or at room temperature. Enjoy!
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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