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Cauliflower Gratin

Cauliflower Gratin

To be honest, I did not have high hopes for this dish. I love cauliflower salad but I rarely make gratins with it. The last time, I attempted to make a cauliflower gratin; it resulted in a complete and utter failure. The key to make a tender yet not a pureed cauliflower gratin is to barely cook it before putting the cauliflower in the oven and cooking it until the cauliflower is cooked but not mushy.

  • 1 head cauliflower, cut into florets
  • 2 tbsp butter
  • 3 tbsp flour
  • 1 2/3 cup milk
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp grated nutmeg
  • ¼ cup grated parmesan cheese

Topping:

  • 1/4 cup grated parmesan cheese
  • 1/4 cup bread crumbs
  • 1 tbsp olive oil

Preheat the oven to 350F. Steam the cauliflower florets for 2-3 minutes; place them in a baking dish, set aside. In a small saucepan, melt the butter, add flour and cook for about a minute stirring constantly with a whisk, pour in the milk and continue stirring it until the sauce thickens. Add salt, pepper, nutmeg and parmesan cheese to the sauce and pour over the cauliflower. In a small bowl, combine the parmesan cheese with bread crumbs and olive oil, sprinkle evenly over the cauliflower and bake until the sauce is bubbly, the cauliflower is tender and the topping looks golden brown.

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2 comments to Cauliflower Gratin

  • I have discovered your website while I have search “cauliflower gratin recipe”, then I tried your recipe. The result is perfect. So delicious. Thank you.
    I’ll be your regular visitor. Have a nice day.

  • LindenTea

    Hi Bengu, thank you for your visit. I am glad you liked the cauliflower gratin, I made it again yesterday. :)

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