Easter Inspiration: Cauliflower Gratin


by Apr 20th, 2011 // Dinner, Sides, Veggie Friendly

Easter Inspiration: Cauliflower Gratin

Easter is just around the corner and I am working on some sides to go with the ham. I grew up scarfing down massive helpings of potatoes gratin and this year I still crave that dish, but want to update it a little. Lately my family is on a cauliflower kick so I thought I would make gratin out it.

My sister was over for the experiment and I began telling her about making a blond roux and mixing it with infused, scalded milk to make bechamel sauce, then adding gruyere and white cheddar to create a mornay sauce. Doesn’t that sound fancy?

She was so impressed that Sylvie was able to make such an elaborate dish.  Then she saw how easy it is to make and how amazing it tastes.

Your family and guests will be impressed with all this french cooking (your secret is safe with me) and you will not have any leftover so make sure you get a serving!

Cauliflower Gratin recipe

Prep time: 20 minutes  Cooking: 25 minutes

1 head cauliflower cut into 1 inch florets and blanched
1/2 cups milk
1 bay leaf
1 small onion roughly chopped
3 tablespoons butter
3 tablespoons all purpose flour
1/2 cup grated gruyere
1/2 cup grated white cheddar
pinch of nutmeg
salt and pepper to taste
1/4 cup breadcrumbs

1. Preheat oven to 375 degrees. Place the milk, onion and bay leaf in a medium saucepan and heat over medium until just boiling, remove from heat and set aside for 10 minutes.
2. Put the prepared cauliflower into a 9 inch square baking dish. After 10 minutes strain the milk into a bowl, discard the onion and bay leaf.
3. Melt the butter in the pan over medium.  When the butter is liquefied add the flour and whisk for a couple of minutes to form a blond roux.
4. Slowly add the infused milk to the roux and whisk until combined. Cook over medium low until milk begins to thicken, but not boil.
5. Stir in the grated cheese, nutmeg, and salt and pepper to taste.
6. Pour over the cauliflower and stir to cover all pieces.  Sprinkle the top with breadcrumbs and cook for 25 minutes.

Makes 6 servings.

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3 Comments on “Easter Inspiration: Cauliflower Gratin”

  1. 1.) sarahvine
    April 21st, 2011

    Yay! My husband had wanted this today, and I was just going to look up a recipe as I've never made it before…. cool. =0) Pesach semach btw…….x

  2. 2.) Macki
    April 21st, 2011

    How perfect! I love it when that happens.

  3. 3.) rebecca
    April 22nd, 2011

    Cannot wait until our floors are done so I can get into the kitchen and make this. YUM.

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