cauliflower au gratinBy 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.

Directions:

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.

Ingredients:

Mornay sauce (recipe above)

16oz milk

1/2 Onion diced

2 smashed garlic cloves

1 bay leaf

5-6 peppercorn

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

 

 

 

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