Cauliflower Gratin


Paris: Day 2
The béchamel for this lovely gratin is made with butter and olive oil—very Mediterranean. SAM & HARRY

1 medium cauliflower (2 pounds)
Juice of 1 lemon (3 tablespoons)
1 tablespoon butter
3 tablespoons olive oil, divided
1/3 cup all-purpose flour
1 cup cold milk
2 ounces Gruyère cheese, grated
1/4 cup, plus 1 tablespoon unseasoned breadcrumbs, divided
Freshly ground nutmeg, sea salt, and white pepper to taste

Preheat the oven to 400 degrees F. Lightly grease a shallow, 1-quart casserole and set aside.

Trim the cauliflower and separate into florets. Place in the basket of a steamer pan over 1 inch of boiling water, sprinkle with lemon juice, cover, and steam for 10 to 12 minutes or until al dente. Set aside.

In a small sauté pan over medium-low heat, melt the butter, whisking until lightly browned. Add 3 tablespoons of oil and whisk until hot. Add the flour all at once and whisk until slightly browned, about 1 minute. Add the milk all at once and whisk until the béchamel is smooth and slightly thickened, about 2 minutes.

In a mixing bowl, combine the cauliflower, béchamel, cheese, and 1/4 cup breadcrumbs and season with nutmeg, salt, and pepper. Turn into the prepared casserole, top with the remaining 1 tablespoon breadcrumbs and the remaining 1 tablespoon oil and bake for 30 minutes or until browned and bubbly.
Makes 2 main or 4 side servings.


One Response to Cauliflower Gratin

  1. Hi emily!:) Changing the header often!? looks terrific!:)
    Loved your augratin recipe too! Here we do not get so many varieties of cheese!

    Hi Latha,

    I hope you are well. The new header is part of one of Michael’s photos of the Eiffel Tower. ‘Glad you like it.

    As for the gratin, your market is sure to have a cheese that would work. Paneer doesn’t melt so it might not be so good. Do you have a rich, nutty hard cheese? Gruyère is a smoky cow’s milk cheese from the Alps.

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