Prep 20 mins
Cook 30 mins
My sister made this for our family for Christmas Eve dinner. This cauliflower tastes delicious! She obtained this recipe from The Barefoot Contessa.
- 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
- 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.
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!