Cauliflower Gratin

Total Time:
40 min
Prep:
30 min
Inactive Prep:
--
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

SAUCE:
    GRATIN:
    • Kosher salt
    • 1 pound/500 g cauliflower florets
    • Freshly ground black pepper
    • 1/4 cup/20 g breadcrumbs
    • 2 to 3 tablespoons grated Parmesan cheese

    Directions

    Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.

    Heat the oven to 425 degrees F/210 degrees C.

    Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.

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