Cauliflower Gratin: Your Recipe, My Kitchen

Cauliflower Gratin

I hope everyone had a wonderful Christmas.  Mine was lovely.  My mother trained me to have a big huge dinner on Christmas Eve so that there were enough leftovers on Christmas Day that no one had to cook.  Knowing that I’d need a post for today, I added a new dish to our lineup: Cauliflower Gratin.

I am a visual person.  When I look for recipes in blogland, I will search three places.  1. Pinterest 2. Foodgawker or Tastespotting and 3. Google image search.  I find the picture I like best and then I look at the recipe.  If the recipe itself is a stinker, I head back to the photos until I find one whose recipe lives up to the deliciousness of its image.  Sometimes I strike gold, like in this recipe from The Cook’s Atelier.  I tweaked a few ingredients according to what I had and also to satisfy my cheese addiction.  It was SO good; definitely not diet food, but great for a feast.

We also had our first Tur-duc-ken.  My brother brought it to me from Houston earlier in the month.  He had planned to ship it to me, but the un-named shipping company wanted $300 to ship it fast from Houston to Jacksonville.  Because he travels for his job, he had accrued enough miles to visit for a whopping $7.50.  He threw the bird(s) in his luggage, checked the bag and had it to me so fast that it hadn’t even started to thaw by the time I put it into my freezer.  I have always wanted to try one, so I was tickled pink that he was so generous.

Back to the cauliflower, the recipe called for Gruyere and Parmesan cheese.  I had Swiss and Asiago.  I pretty much doubled what was called for.  I really like to sop up gravies and sauces with rolls, so the extra sauce left on my plate from the cauliflower made its way to my now new favorite rolls.

Cauliflower Gratin: Your Recipe, My Kitchen
Author: 
 
Ingredients
  • 1 head of cauliflower cut into small florets
  • 4 Tbsp butter
  • ¼ cup all purpose flour
  • 2 cups hot milk
  • ¼+ tsp grated nutmeg
  • 2 cups grated Swiss cheese, divided
  • 1 cup grated Asiago cheese
  • salt and pepper to taste
  • ½ cup fresh bread crumbs
Instructions
  1. Parboil the cauliflower for about 5 minutes.
  2. Drain and let sit.
  3. Melt 2 Tbsp butter in a saucepan.
  4. Add the flour and stir until thickened, but not browned.
  5. Microwave the milk in a pourable container (like a glass Pyrex measuring bowl) until very warm, but not boiling and add to the flour mixture, stirring constantly.
  6. When thickened, remove from heat and stir in the nutmeg and all of the cheese but ½ cup of the Swiss.
  7. Pour ⅓ of the sauce into a greased baking dish.
  8. Put the cauliflower on top of the sauce.
  9. Pour the rest of the cheese sauce over the cauliflower.
  10. In a small bowl, combine the remaining Swiss cheese with the bread crumbs.
  11. Sprinkle that combination over the cauliflower.
  12. Melt the last 2 Tbsp of butter and pour over the breadcrumbs.
  13. Salt and pepper to taste.
  14. Bake uncovered in a 350 degree oven for 30 minutes or until golden brown.

 

Your turn!  What’s new in your kitchen?  Did you post all of your Christmas dishes before or after the big day?

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