Cauliflower Gratin

Cauliflower Gratin
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2010

Nutritional Information

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

Quick Tip

Oven
The gratin can be prepared (but not baked) up to 1 day in advance; refrigerate covered. Add 5 to 10 minutes to baking time.

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