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Ina Garten’s Cauliflower Gratin

An overhead shot of cauliflower gratin in a a blue casserole dish
Food Network
Prep Time
20 min
Cook Time
30 min
Yields
4 - 6 servings

2004, Barefoot in Paris, All Rights Reserved.

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ingredients

1
(3-lb) head cauliflower, cut into large florets
Kosher salt
4
tbsp (1/2 stick) unsalted butter, divided
3
tbsp all-purpose flour
2
cups hot milk
½
tsp black pepper, freshly ground
¼
tsp nutmeg, grated
¾
cup Gruyère, freshly grated, divided
½
cup Parmesan, freshly grated
¼
cup fresh bread crumbs
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directions

Step 1

Preheat the oven to 375ºF.

Step 2

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Step 3

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.

Step 4

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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