Cauliflower au Gratin
With less starch than potatoes, Cauliflower au Gratin is a great alternative to Potatoes au Gratin.
Ingredients
- 1 head Cauliflower, cut into florets
- 4 tbsp butter
- 3 tbsp Flour
- 2 cups Half & Half
- 2 tsp Salt, or to taste
- 1 tsp White pepper
- 1/4-1/2 tsp Grated nutmeg
- 1 cup Gruyère cheese, grated
- 1/2 cup Parmesan cheese
- 1/4 cup Bread crumbs
Instructions
- Preheat your oven to 375º. Simmer the cauliflower in a pot of salted water for about 5 minutes, until al dente. You'll want to be able to poke a fork in but still be firm.
- Meanwhile, make a white sauce. Melt 3 tablespoons of the butter in a large pot over low heat. Whisk in the flour and cook for 2 minutes, continuing to stir. Pour the Half & Half into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly until thickened. Shut off the burner and add 2 teaspoon of salt, the pepper, nutmeg, 3/4 cup of the Gruyère, and the Parmesan cheese. Stir until blended.
- Fold the cauliflower into the cheese sauce, being careful not to break apart the florets.
- Pour the mixture into a large casserole dish. Sprinkle the remaining Gruyère and the bread crumbs on top. Cut the remaining butter into pats and place on top. Sprinkle with salt and black pepper (and nutmeg optional)
- Bake for 25 to 30 minutes, until the top is browned. Serve hot or warm.