Cheesy Cauli-Gratin
Creamy and savoury, this gratin will have even the pickiest eater begging for more! Serve it as a side, or as a main alongside your favourite salad or some warm crusty bread to soak up that rich delicious sauce. This recipe can be made in advance and re-heated before serving. Try pairing this recipe with a full-bodied chardonnay, such as the Freemark Abbey Chardonnay from the Napa Valley.Ingredients
Serves 6-8 as a side
1 large head cauliflower, cut into 2-in (5 cm) florets, washed and drained
½ cup (125 ml) butter, divided
⅓ cup (80 ml) all-purpose flour
2½ cups (625 ml) warm milk, divided
½ tsp (2.5 ml) white pepper
¼ tsp (1 ml) ground nutmeg
⅛ tsp (a pinch) cayenne pepper
2 cups (500 ml) Gruyère, divided
salt, to taste
⅓ cup (80 ml) bread crumbs
2 tbsp (30 ml) chopped fresh parsley
Instructions
- Place cauliflower in a large heatproof, microwave‑safe bowl. Cover with a heatproof plate and cook in microwave on high for 5 minutes. Set aside.
- In a medium saucepan, melt ¼ cup (60 ml) butter over medium heat. Using a whisk, add flour and mix to form a smooth roux. Cook for about 2 minutes, whisking constantly.
- Carefully add 1 cup (250 ml) milk and stir vigorously to blend well. Add remaining 1½ cups (375 ml) milk and continue whisking until sauce is smooth.
- Stir in white pepper, nutmeg, cayenne and 1 cup (250 ml) Gruyère. Stir until smooth and cheese has melted. Remove from heat. Season with salt.
- Pour one-third of cheese sauce in a heatproof casserole dish. Spread cauliflower evenly over sauce. Pour remaining sauce over cauliflower. This can be made a day in advance and refrigerated until ready to use. Bring to room temperature before baking.
- Preheat oven to 375 F (190 C).
- In a small skillet, melt remaining ¼ cup (60 ml) butter over medium heat and add bread crumbs. Toast for 1 minute and remove from heat. Transfer to plate to cool.
- Spread remaining 1 cup (250 ml) Gruyère evenly over cauliflower. Top with toasted bread crumbs and bake for 20 to 30 minutes, or until cheese on surface has melted and bread crumbs look golden brown. Allow to rest for 10 minutes before serving. Garnish with chopped parsley.