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 foodtv.com (Ina Garten).