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Laura Calder’s Cauliflower Gratin

Laura Calder's Cauliflower Gratin
YIELDS
6 servings
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Ingredients

1 ½
cup milk
1
bay leaf
1
clove garlic split
3
Tbsp butter
3
Tbsp flour
½
cup grated gruyère cheese
Salt and pepper
1
lb(s) cauliflower florettes
¼
cup breadcrumbs
2
to 3 tablespoons grated Parmesan cheese
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Directions

Step 1

Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat, and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook, stirring, until thick. Stir in the cheese, season with salt and pepper, and reserve.

Step 2

Heat the oven to 425°F/210°C. Bring a large pot of water to the boil. Salt it, as for pasta, and blanch cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry with a tea-towel. Season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratinéed on top.

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