Cauliflower Au Gratin
Cauliflower Au Gratin
Submitted by: Erika Cunha (www.thesweetlifedenver.com)
Ingredients:
1 lg. Head of Cauliflower
1/4 t. salt
2 c. milk
4T. butter
1/2 c. cream
1/3 c. flour
Salt & White Pepper
Pinch of two of nutmeg
3/4 c. grated Gruyere
Trimming and Cooking Cauliflower: Turn CF upside down and cut around central stem. Remove all leaves- careful not to seperate florets. Place core side down in a heavy pot with a tight lid, add 1 in. of water. Cover and bring to a rapid boil. Cook for 8 mins. until tender. Let cool in buttered gratin dish, slice off florets and arrange rounde side up dice up stem and scatter over florets. Reserve H20 for sauce.
For sauce: Pour milk, 1/2 c. cooking liquid and cream into pan, heat slowly (DON’T BOIL). Melt butter in another saucepan, whisk in flour and make a loose paste. Cook roux for 2 min. (until light beige) Remove from heat- stir in remaining cooking liquid. Return to boil and add spices. Simmer 2-3 mins. Sprinkle salt, 1/8 t. pepper and 1/4 c. cheese on florets. Ladle on sauce and top with remaining cheese. Bake at 400 for 25 mins.
