Cauliflower Gratin

By á-2068

Ingredients

• 4 Tbsp. unsalted butter, plus more for the baking dish
• 2 small heads cauliflower (about 3 lbs total), cored and cut into small pieces
• 1/4 C. all-purpose flour
• 2 C. whole milk
• 6 oz. extra-sharp cheddar, grated (1 1/2 Cups)
• 1/8 tsp. ground nutmeg
• Kosher salt and black pepper
• 1 C. panko bread crumbs
• 1/2 C. chopped fresh flat-leaf parsley
• 2 Tbsp. olive oil

Details

Servings 8
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

1. Heat oven to 375. Butter a shallow 2-quart baking dish. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the cauliflower in the basket, cover and steam until very tender, 12 to 15 minutes; drain well

2. Meanwhile, melt the butter in a large saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 2 minutes. Gradually whisk in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 6 to 8 minutes.

3. Whisk in the cheese, nutmeg, 1 1/2 tsp. salt and 1/4 tsp. pepper and cook, whisking until the cheese is melted, 1 to 2 minutes. Remove from heat and gently fold in the cauliflower; transfer to the baking dish.

4. In a bowl, toss together the bread crumbs, parsley, oil and 1/4 tsp. each salt and pepper. Sprinkle over the cauliflower and bake until golden brown and bubbling, 15 to 20 minutes.