Cauliflower Gratin

By blum099

Ingredients

• 2 pounds cauliflower florets (about 1 large head)
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk
• 1 cup grated Vermont sharp white cheddar cheese
• 1/2 whole nutmeg, freshly ground
• Fine sea salt to taste
• Freshly ground white pepper to taste

Preparation

Step 1

Directions

Bring a large pot of salted water to a boil and blanch the cauliflower until cooked, but still a bit crunchy, about 3-4 minutes. Shock in an ice-water bath to stop the cooking. Strain to remove all liquid. Set aside.
Melt the butter over medium heat and add the flour. Cook, stirring frequently, until the flour is nicely toasted and bubbling, about 3 minutes. Slowly add the cold milk, whisking to incorporate. The sauce should not be too thick, add more milk if necessary. Add the cheddar cheese and stir until melted and combined. Grate a half of a nutmeg into the sauce and stir to combine. Season to taste with salt and pepper.
Preheat your oven to 375°F.
Add the cauliflower to the sauce and then arrange in a gratin dish large enough to accommodate all the florets in a single layer. Place a baking sheet under the gratin dish to catch any spills.
Cook in your preheated oven for 20 minutes, or until it is bubbling and nicely browned on top.
This may be made ahead, but be sure to reheat and serve hot out of the oven


Read more: http://www.purewow.com/festive_recipes.htm#ixzz2CJR6sttY