Cauliflower Gratin

Cauliflower Gratin

Thanksgiving is almost here!  You probably already have your menu planned, but if you’re like me…one particular side dish is an after thought.  The turkey, the stuffing, the potatoes…they are all center-stage.  Then, there’s the vegetable.  You have to have it.  What kind of nutritious meal would it be without at least one vegetable on the table?!  But, you don’t really care what it is or how it is prepared.  This Cauliflower Gratin revolutionizes my Thanksgiving table.  Instead of seconds of the stuffing and potatoes, I’m reaching for more of this cheesy cauliflower dish.  What makes it so special?  Gruyere.  Period.  That is what makes this vegetable dish a rock star at the table.  The nuttiness of this cheese puts this dish over the top.  Give it a try and I think you will agree.  The recipe is basically followed from Ina Garten’s, but I did give it a few tweaks.  So here is my rendition…and maybe you will agree that the veggie will win best of show at the table this year!

Ingredients
2 (3 lbs. each) heads of cauliflower

Kosher salt

8 Tablespoons butter

6 Tablespoons flour

4 Cups hot milk (I used 2%)

1 Teaspoon pepper

¼ Teaspoon nutmeg

1 ½ Cups Gruyere, grated

1 Cup Parmesan (freshly grated is best)

½ Cup panko bread crumbs

Step 1

Preheat the oven to 375 degrees.  Using a stock pot, put hot water on the bottom and put it on the burner over medium-high heat.  Then prepare the cauliflower by cutting it into large florets.  When the water in the stock pot is boiling, put half of the cauliflower into the steam basket.  Cover and steam the cauliflower for 6 minutes.  Put the cauliflower in a bowl and steam the rest for another 6 minutes.

Step 2

Grate your Gruyere and parmesan, so they will be ready when your sauce is finished.  Also, place the milk in the microwave and let it heat for a couple of minutes, until it is hot.

Step 3

Next, melt 4 tablespoons of butter in a large saucepan over medium low heat.  When it has melted, add the flour and whisk constantly, cooking the roux for about 2 minutes.  Pour the hot milk into the roux and whisk it to combine into a smooth mixture.  Bring the sauce to a boil, for about 1 minute, until it thickens.  Then remove it from the heat and add 2 teaspoons of salt, the pepper, nutmeg, 1 cup of the Gruyere and the parmesan.  Mix it just to melt the cheese and combine the sauce.  At this point, I taste it to make sure it is the way I want it.

Step 4

Pour 1/3 of the sauce on the bottom of a casserole dish.  Place the cauliflower on top of the sauce and then pour the rest of the sauce evenly over top.  Note:  At this point, you can put the dish aside and finish right before you are ready to bake it.  It makes a great do ahead veggie!!!  When you are ready to bake it, combine the bread crumbs with the rest of the Gruyere and sprinkle them evenly over the top.  Melt the remaining 4 tablespoons of butter and drizzle it over the the bread crumbs.  Bake the gratin for 30 -40 minutes, or until the top is golden brown.

Gastronome's Note:  The cauliflower will still be a little firm, which is how I like it.  You can obviously steam it longer in the beginning if you prefer more mushy...errr...well done.