| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 1/2 cups milk
- 1/4 small onion, studded with 1 clove
- 1 small bay leaf
- 1 small sprig fresh thyme
- 5 tablespoons unsalted butter, divided
- 3 1/2 tablespoons all-purpose flour
- 1 head cauliflower, trimmed and cut into 1 1/2-inch florets (about 7 1/2 cups)
- 1 teaspoon kosher salt, plus more as needed
- 1 generous cup finely grated Gruyere cheese (about 3 ounces)
- 1 teaspoon Cognac or brandy
- Pinch of cayenne
- 4 gratings of fresh nutmeg
- 1 cup fresh bread crumbs
- 1 tablespoon minced fresh flat-leaf parsley
Instructions
- Preheat oven to 400 F. Butter a 1 1/2 quart gratin dish and set it aside.
- Make the sauce. In medium sauce pan, heat the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 tablespoons of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly.
- Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes.
- While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook until tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish.
- Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 tablespoon of the butter, and the Cognac until smooth, taking care not to over mix. Pour the cheese sauce over the cauliflower.
- Melt the remaining 2 tablespoons butter in a small saucepan. In a medium bowl, mix the bread crumbs with the butter to coat evenly. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let rest for 5 minutes before serving. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 51 mg |
| Sodium | 524 mg |
| Serving Size | 1 of 6 servings |
| Calories | 275 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 51 mg |
| Sodium | 524 mg |
Reviews
This is a STELLAR recipe, I’ve been making it this way for years now & it’s always a hit, my husband finds all other cauliflower gratins inferior to this one now. The thyme & onion really make this cauliflower gratin stand out from the crowd. I have served this to people who don’t like cauliflower & after trying this they ask for the recipe. I also love that this recipe has tons of flavour without using any meat or bacon! I know most of us love bacon but my husband’s a vegetarian so it’s nice to serve something the whole family can eat.
A delicious but simple recipe that’s bound to impress your family & guests! Try it!
A delicious but simple recipe that’s bound to impress your family & guests! Try it!
This cauliflower recipe works great and everyone loved it. Most went back for more.
It is easier to make than it reads. Enjoy!
It is easier to make than it reads. Enjoy!
Try Giada’s redipe. It is much tastier and sophisticated and is even much better than Ina’s recipe for califlower.
I fixed this tonight for myself and my kids (5 & 3) and everyone loved it! When I cooked it, I went easy on the Cayenne and left the brandy out and it was still delicious. A must make! SO yummy!
This recipe is simple but looks and tastes as though you have spent hours in the kitchen. A friend of mine that doesn’t care for cauliflower even loved it!
This was a little time consuming but well worth the time. Used non-fat milk to help reduce fat content. Added leeks and some crab meat for a variation.
Look in Ina Garten’s “Barefoot Contessa in Paris” for a much simpler, more delicious recipe. It has fewer ingredients and steps than this one, and is much tastier!
I DIDN’T HAVE MUCH TIME TO MAKE DINNER.
KNOWING I HAD A HEAD OF CAULIFLOWER IN FREG.. THIS RECIPE WAS QUICK AND EASY AND VERY DELICIOUS. I’LL MAKE AGAIN-WHEN COMPANY COMES.
KNOWING I HAD A HEAD OF CAULIFLOWER IN FREG.. THIS RECIPE WAS QUICK AND EASY AND VERY DELICIOUS. I’LL MAKE AGAIN-WHEN COMPANY COMES.
I made this dish after watching on TV…we had unplanned dinner guest, and everyone loved the dish. There were no leftovers!
This was really easy to make. I’d use the sauce again with other veggies. The bread crumbs didn’t quite brown up as much as I would have liked, but non the less – I’d make it again.