Prep 35 mins
Cook 20 mins
This cheesy gratin recipe from Bon Appétit (Dec. 2010) is a truly delicious yet healthy comfort food for cold winter nights. It can be a side dish or a satisfying vegetarian main. Use more than one colour of cauliflower for a nice presentation. Make sure you use a savoury (not sweet) cornbread; I think regular breadcrumbs would work well too.
- 4 tablespoons butter, divided (1/2 stick)
- 1 cup chopped shallot
- 9 cups cauliflower florets
- 1 1⁄4 cups reduced-sodium chicken broth or 1 1⁄4 cups vegetable broth
- 3⁄4 cup heavy whipping cream
- 1 teaspoon Dijon mustard, plus 1 1/2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh sage, plus 1 tablespoon chopped fresh sage
- 1 tablespoon all-purpose flour
- 1 teaspoon finely grated lemon peel
- 1 1⁄2 cups coarsely crumbled cornbread (homemade or purchased)
- Preheat oven to 375°F Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, about 8 minutes.
- Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11x7x2-inch glass baking dish.
- Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes.