Cauliflower Gratin

Name: Cauliflower Gratin
Yield: makes 6 to 8 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter; 2 heads of cauliflower, cut into florets; Salt and freshly ground black pepper; 1/2 cup finely chopped onion; 2 garlic cloves, minced; 1/2 cup all-purpose flour; 3 cups whole milk; 14 ounces Gruyère cheese, grated (3 1/2 cups); 3 tablespoons chopped fresh flat-leaf parsley; 2/3 cup panko bread crumbs; 2 tablespoons chopped fresh chives

December 9, 2011

We even made cauliflower taste a mazing. This dish is a standout, with roasted cauliflower smothered in a rich, creamy Gruyère sauce. The cauliflower develops a nice, deep browning from roasting that gives the gratin a fantastic sweet, nutty flavor. We like to serve this with our Charlotte’s Prime Rib (page 72) or our Mandarin Meatloaf (page 103).

Recipe notes

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