Difference between revisions of "Cauliflower Gratin"
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| + | Inspired by Ina Garten's [http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html Cauliflower Gratin]<br> | ||
| + | '''Ingredients'''<br> | ||
| + | 1 (3-pound) head cauliflower, cut into large florets<br> | ||
| + | Kosher salt<br> | ||
| + | 4 tablespoons (1/2 stick) unsalted butter, divided<br> | ||
| + | 2 tablespoons potato flour<br> | ||
| + | 2 cups warmed half & half<br> | ||
| + | 1/2 large sweet onion, thinly sliced in half-moons, sautéed to browned<br> | ||
| + | 1/2 teaspoon freshly ground black pepper<br> | ||
| + | 1/4 teaspoon grated nutmeg<br> | ||
| + | 3/4 cup freshly grated Gruyere, divided<br> | ||
| + | 3/4 cup freshly grated Parmesan<br> | ||
| + | |||
| + | '''Directions'''<br> | ||
| + | Preheat the oven to 375 degrees F.<br> | ||
| + | Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.<br> | ||
| + | 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 Gruyere, and 1/2 cup of the Parmesan.<br> | ||
| + | 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, top with sauteed onions, and then spread the rest of the sauce evenly on top. Combine the 1/4 cup of Gruyere and 1/4 cup of Parmesean 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.<br> | ||
Latest revision as of 17:27, 18 February 2020
← vegetable dishes
Inspired by Ina Garten's Cauliflower Gratin
Ingredients
1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons potato flour
2 cups warmed half & half
1/2 large sweet onion, thinly sliced in half-moons, sautéed to browned
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
3/4 cup freshly grated Parmesan
Directions
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.
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 Gruyere, and 1/2 cup of the Parmesan.
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, top with sauteed onions, and then spread the rest of the sauce evenly on top. Combine the 1/4 cup of Gruyere and 1/4 cup of Parmesean 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.
