Thursday, September 24, 2009

Cauliflower Gratin

Cauliflower Gratin

1 head cauliflower, chopped
4 tablespoons butter, divided
3 tablespoons flour
2 cups hot milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup grated Gruyere, divided
1/2 cup grates Parmesan
1/4 cup breadcrumbs

Preheat oven to 375. Cook the cauliflower in salted water for 5 - 6 minutes; drain. Meanwhile, melt 2 tablespoons of butter in a saucepan. Add the flour, stirring for about 2 minutes. Pour the hot milk into the butter-flour mixture and stir till it comes to a boil. Boil, whisking for about 1 minute will thickened. Off the heat, add 1 teaspoon salt, pepper, nutmeg, 1/2 cup of Gruyere and the Parmesan.
Pour 1/3 of sauce on the bottom of a baking dish. Place drained cauliflower on top of the sauce. Combine breadcrumbs with 1/4 cup Gruyere and sprinkle on top. Melt remaining 2 tablespoons of butter and drizzle on top. Sprinkle with salt and pepper. Bake for 25 - 30 minutes, until browned.

Chad's rating: 6.5/10
Amy's rating: 6/10

We picked up purple cauliflower at the Farmers Market over the weekend. I am not sure if it was that the cauliflower was purple or that the gratin was just not good - but overall this was not a favorite recipe.
Recipe adapted from (Ina Garten).

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