Ina Garten's Cauliflower Gratin
- prep time20 min
- total time 50 min
- serves 4 - 6
2004, Barefoot in Paris, All Rights Reserved.
1 (3-lb) head cauliflower, cut into large florets
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
1. Preheat the oven to 375ºF.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
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.
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.