Cheesy Cauliflower Gratin
Recipe - Stillwater
Cheesy Cauliflower Gratin
Prep Time20 Minutes
Servings6
Cook Time45 Minutes
Ingredients
1 (3 lb) head cauliflower, cut into large florets
3 tbsp butter
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tbsp all-purpose flour
2 1/2 cups hot milk
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp grated nutmeg
1 1/4 cups shredded Gruyere, divided
2 tbsp grated Parmesan
Directions
- Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
- Cook cauliflower florets in a large pot of boiling salted water for 4 to 5 minutes, until just tender but still firm. Drain thoroughly.
- Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add onion and cook, stirring, 4 to 5 minutes or until softened. Add garlic and cook, stirring, 1 minute. Add flour, stirring constantly for 2 minutes. Pour hot milk into the butter-flour mixture and whisk until smooth and comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg, 3/4 cup Gruyere, and Parmesan.
- Pour 1/3 of the sauce into the prepared baking dish. Place the drained cauliflower on top and spread the rest of the sauce evenly over top. Sprinkle with remaining 1/2 cup Gruyere. Bake for 25 to 30 minutes, until the top is browned. Let stand for 5 minutes before serving.
20 minutes
Prep Time
45 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Produce Cauliflower, 1 Each
Essential Everyday Butter, Salted, 4 Each
Produce White Onion, 0.75 Pound
Fresh Bulk Garlic, 0.15 Pound
Essential Everyday Flour, All-Purpose, 5 Pound
Cub Milk, Reduced Fat, 2% Milkfat, 0.5 Gallon
Morton Salt, 26 Ounce
Not Available
McCormick Nutmeg, Ground, 1.1 Ounce
Mifroma Shredded Cheese, Le Gruyere, 3.5 Ounce
Kraft Grated Cheese, Parmesan, 8 Ounce
Directions
- Preheat oven to 400°F. Coat a 2-quart baking dish with cooking spray.
- Cook cauliflower florets in a large pot of boiling salted water for 4 to 5 minutes, until just tender but still firm. Drain thoroughly.
- Meanwhile, melt 2 tablespoons butter in a medium saucepan over low heat. Add onion and cook, stirring, 4 to 5 minutes or until softened. Add garlic and cook, stirring, 1 minute. Add flour, stirring constantly for 2 minutes. Pour hot milk into the butter-flour mixture and whisk until smooth and comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Remove from heat and add salt, pepper, nutmeg, 3/4 cup Gruyere, and Parmesan.
- Pour 1/3 of the sauce into the prepared baking dish. Place the drained cauliflower on top and spread the rest of the sauce evenly over top. Sprinkle with remaining 1/2 cup Gruyere. Bake for 25 to 30 minutes, until the top is browned. Let stand for 5 minutes before serving.