Cauliflower was finally on our CSA listing this past week and I quickly retrieved this recipe that I’d saved for just the occasion. We loved the dish, especially the extra crunchy edges.
- 1 (3-pound) head cauliflower, cut into large florets
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon grated nutmeg
- 3/4 cup freshly grated Gruyere, divided
- 1/4 cup freshly grated Parmesan
- 1/4 cup panko bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain. Place into baking dish and sprinkle with half of the grated Gruyere cheese.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the 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, remaining Gruyere and the Parmesan.
Spread the sauce evenly on top of the cauliflower. Sprinkle the bread crumbs 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.
Recipe courtesy of Ina Garten
While the oven was hot and since fresh, local peaches were also on hand I whipped together one of my favorite desserts, a small Peach Mountain Pudding. It’s always been a family favorite of ours. Since it will just be me eating the cobbler, I halved the sugar and used all whole-wheat flour. I plan to serve my portion tonight drizzled with tangy, plain yogurt.