By Samantha Gianulis – Apron Strings – Cauliflower Gratin
Blanch the cauliflower first for a softer creamier texture or you can do it from
the raw state for more of a bite, just make sure the pieces are cut uniform.
Add oil to pot over medium-high heat.
Add onions and garlic and saute to release oils.
Add milk, bring to a gentle boil and reduce to simmer.
Add bay leaf and peppercorns.
In a separate pan over medium heat, melt butter and whisk in flour until you have a light (blonde) roux.
Whisk roux into milk, bay leaf and peppercorn mixture and gradually and cook for 25-30 minutes on low heat to cook out flour taste. Stir occasionally.
Strain into a large baking dish, add 2 cups of Gruyere cheese and season with salt and pepper.
Mix in cauliflower florets.
On top, add breadcrumbs, remaining 1 cup Gruyere cheese, and parsley.
Bake at 400 for 25 minutes until cheese is bubbling.
Mornay sauce (recipe above)
1/2 Onion diced
2 smashed garlic cloves
1 bay leaf
2 TB olive oil
4 TB unsalted butter
1/4 cup all purpose flour
Pinch of nutmeg
3 cups shredded Gruyere cheese, divided use
1 head of cauliflower florets
1 cup bread crumbs
2 TB chopped parsley