Cauliflower Gratin

Cauliflower Gratin
Gentl & Hyers
Serves 8
preparation
20
minutes
cooking
45
minutes
other
0
minutes

Ingredients

4
tablespoons
unsalted butter, plus more for the baking dish
2
small heads cauliflower (about 3 pounds total), cored and cut into small pieces
1/4
cup
all-purpose flour
2
cups
whole milk
6
ounces
extra-sharp Cheddar, grated (1 1⁄2 cups)
1/8
teaspoon
ground nutmeg
kosher salt and black pepper
1
cup
panko bread crumbs
1/2
cup
chopped fresh flat-leaf parsley
2
tablespoons
olive oil

Directions

  1. Heat oven to 375° F. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover, and steam until very tender, 12 to 15 minutes; drain well.
  2. Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.
  3. Whisk in the cheese, nutmeg, 1 ½ teaspoons salt, and ¼ teaspoon pepper and cook, whisking, until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.
  4. In a bowl, toss together the bread crumbs, parsley, oil, and ¼ teaspoon each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.
Kate Merker and Sara Quessenberry
October 2010

Nutritional Information

  • Per Serving
  • Calories 292
  • Fat 20 g
  • Sat Fat 10 g
  • Cholesterol 46 mg
  • Sodium 618 mg
  • Protein 11 g
  • Carbohydrate 18 g
  • Sugar 6 g
  • Fiber 4 g
  • Iron 1 mg
  • Calcium 263 mg
What does this mean? See Nutrition 101.