| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 1 1/2 cups/750 ml milk
- 1 bay leaf
- 1 clove garlic, split
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 cup/50 g grated Gruyere cheese
- Kosher salt and freshly ground black pepper
- Kosher salt
- 1 pound/500 g cauliflower florets
- Freshly ground black pepper
- 1/4 cup/20 g breadcrumbs
- 2 to 3 tablespoons grated Parmesan cheese
Instructions
- Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
- Heat the oven to 425 degrees F/210 degrees C.
- Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 230 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 40 mg |
| Sodium | 542 mg |
| Serving Size | 1 of 6 servings |
| Calories | 230 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 40 mg |
| Sodium | 542 mg |
Reviews
Have not made it yet
I am done searching! This is the best cauliflower dish I have ever eaten. It is the perfect balance of flavor. Because I guess I am a lazy cook, I cooked the cauliflower in a pot, set it aside and used the same pot for the sauce. I warmed the milk in a two cup measuring cup in the microwave to make that easier and dishwasher friendly. I will definitely make this a company dish. Just wonder who came up with this delicious recipe.