Recipe by Leilani
My sister made this for our family for Christmas Eve dinner. This cauliflower tastes delicious! She obtained this recipe from The Barefoot Contessa.
Top Review by Cooking as Therapy
My cousin brought this to Thanksgiving this year & it was awesome! Even people who don't like cauliflower would like this cause the Gruyere cheese really takes over & it's just cheesy goodness:-) Haven't made it myself yet, but plan to very soon!
- 3 lbs cauliflower, cut into large florets
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon nutmeg
- 3⁄4 cup freshly grated gruyere, divided
- 1⁄2 cup freshly grated parmesan cheese
- 1⁄4 cup fresh breadcrumb
Directions See How It's Made
- Preheat oven to 375 degrees.
- Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, or until tender but still firm. Drain.
- Melt 2 TBS of the butter in a medium saucepan over low heat.
- Add the flour, stirring constantly with a wooden spoon for two minutes.
- Pour the hot milk into the butter-flour mixture and stir until it comes to a boil.
- Boil, whisking constantly for one minute, or until it thickens.
- Take pan off the heat and add 1 tsp of salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan cheese.
- Pour 1/3 of the sauce on the bottom of an 8x11" dish. Place the drained cauliflower on top and spread the remaining sauce evenly on top.
- Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top.
- Melt the remaining 2 TBS of butter and drizzle over the gratin.
- Sprinkle with salt and pepper.
- Bake at 375 degrees for 25-30 minutes or until the top is lightly browned.
- Serve hot or at room temperature.