Cauliflower with Rosemary au Gratin

By irish

Ingredients

• 1 head cauliflower cur into florets(about 4 cups)
• 2 $ butter
• 1 clover garlic, chopped
• 1 T fresh rosemary, chopped
• 1 1/2 T flour
• 1/4 c chicken stock
• 1 1/4 c warmed milk
• pepper
• nutmeg
• 1 egg yolk
• 3/4 c parmeson

Preparation

Step 1

Preheat to 3 75
Cook cauliflower until crisp tender 3-4 minutes
cold shock in ice water and drain
Melt butter until foamy, add garlic and rosemary whisk in flour


























Preheat oven to 375
Cook Cauli. until crisp-tender 3-4 minutes and cold shock in ice water. Drain
Melt butter, add rosemary and garlic and whisk in flour. When flour bubbles add stock and cook until reduced to a few Tbsp.
Whisk in warm milk and season
Beat egg yolk and stir a spoonful of sauce into egg, and then return to sauce/ Stir in 1/2 c parmeson and stir until it melts
Pour 1/2 sauce into 9x13 and add cauliflower. Cover with remaining sauce
Add cheese
Bake 15-20 minutes. May be refrigerated but bring to room temp before baking