Cauliflower Gratin Recipe

Ingredients

INGREDIENTS
Bread Crumb Topping
2 tablespoons unsalted butter, softened
4 slices white sandwich bread with crusts, each slice torn into quarters
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
Filling
Table salt
1 large head cauliflower (about 3 pounds), trimmed into 3/4-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 1/2 cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
1/8 teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
1/2 cup grated Parmesan cheese (1 ounce), plus 2 tablespoons

Preparation

Step 1

CAULIFLOWER GRATIN
Published March 1, 2002.

WHY THIS RECIPE WORKS:
In developing a cauliflower gratin recipe, our goal was to marry tender yet toothsome cauliflower florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We par-cooked the florets before adding them to the gratin to ensure just the right amount of cooking time. Then we made a simple Mornay sauce with shallots, garlic, nutmeg, and cayenne, and added Parmesan cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our cauliflower gratin recipe, giving it a perfectly toasted crust.

SERVES 6

Although this dish goes together quickly, you can prepare the topping and blanch the cauliflower (steps 1 and 2) an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving.
INSTRUCTIONS
1. For the topping: Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.

2. For the filling: Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.

3. Heat butter in large skillet over medium heat; when foam subsides, add shallot and cook until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11 by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.

STEP-BY-STEP

CUTTING CAULIFLOWER INTO FLORETS

1. First, pull off all the outer leaves from the cauliflower and trim off the stem near the base of the head.

2. Next, turn the cauliflower upside down so the stem is facing up. Using a sharp knife, cut around the core to remove it.

3. Separate the individual florets from the inner stem using the tip of a chef's knife.

4. Cut the florets in half or quarters if necessary so that individual pieces are about one inch long, (or 3/4-inches for cauliflower gratin recipes).