Cauliflower Gratin (Cauliflower Mac & Cheese)
Cauliflower florets are steamed and then baked in a rich cheesy sauce and topped with fresh breadcrumbs for a delicious side dish.
Servings: 4 people
Ingredients
- 1 3-pound head cauliflower, cut into 1 - 1.5inch large florets
- 2 tablespoons unsalted butter divided
- 3.5 tablespoons all-purpose flour
- 2 cups hot milk
- 1 tsp Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- pinch cayenne pepper
- 1.5 - 2 cup freshly grated Gruyere & white sharp cheddar cheese (equal amounts of each) – 1/4 cup of the shredded cheese combination set aside for topping.
- 1/2 cup freshly grated Parmesan
Bread Crumb Topping
- 1/2 cup fresh bread crumbs (Use a food processor to make fresh breadcrumbs out of cubed baguette, rustic loaf or just your favorite sandwich bread!)
- 1 tbs unsalted butter
- 1/4 cup shredded cheese (equal parts gruyere and cheddar)
Instructions
- Preheat oven to 375 degrees F
Make the Gratin
- Steam the cauliflower florets for about 5 minutes, until tender but still firm. Dry and cool in a single layer on paper towel or a tea towel.
- Heat the milk over med-low heat, in a small saucepan until hot, but not boiling.
- Melt 2 tablespoons of the butter in a med - large size pot over low-med heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
- Slowly whisk in the hot milk to the butter-flour mixture and stir/whisk until it comes to a low boil. Boil, whisking constantly, for 1 minute, or until thickened. (It should lightly coat the back of a wooden spoon.) Off the heat, stir in 1 teaspoon of salt, 1/2 tsp the pepper, 1/4 tsp nutmeg, the parmesan cheese & the grated gruyere / cheddar mixture (ensuring to reserve 1/4 cup of the grated cheese mixture for the topping.)
- Gently stir in the cauliflower into the cheese mixture.
- Distribute the cheesy cauliflower mixture into a 8 x11 or similar sized baking dish.
- Sprinkle the remaining 1/4 cup of the Shredded cheeses over the top of the cauliflower.
Make the Topping
- Melt 1 tbs in a small saucepan
- Off the heat, stir in the breadcrumbs
- Sprinkle the breadcrumb mixture evenly over the gratin.
Bake
- Bake for 25 to 30 minutes, until the top is browned and the sides sizzling.
Notes
This dish can be made in advance either up to an hour and set aside, and baked to order. Or, up to 24 hours, refrigerated, taken out one hour ahead, and then baked according to baking instructions.