Reader Recipe: Individual Cauliflower Gratin
This recipe, sent in by our friend Luisa Ormonde of Luisa’s Catering, is a great alternative to scalloped potatoes or mac ‘n cheese. Time 30 minutes, Serves 4. See the original post here.
1 (3-pound) head cauliflower, cut into large florets
- few sprigs of fresh thyme
- 6 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 1 – 1 1/2 cups half & half
- grated nutmeg, to taste
- kosher salt & white pepper, to taste
- 1 cup freshly grated Gruyere or(Swiss/Emmentaler Cheese)
- 1/2 cup freshly grated parmigiano-reggiano, divided
- 1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Place the cauliflower and thyme sprigs in a steam basket over a pot of boiling water. Cover and steam the cauliflower florets for 10-15 minutes, until tender but still firm. Drain.
Meanwhile, melt 3 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Slowly pour the half & half into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, white pepper, nutmeg, the Gruyere, and half the Parmesan.
Pour a little sauce on the bottom of each small baking dish. Place the drained cauliflower on top and then divide the rest of the sauce evenly on top (you might have a little sauce left over).
Combine the bread crumbs with the remaining 3 tablespoons of butter (melted) and sprinkle over the gratin. Sprinkle with the remaining parmigiano-reggiano.
Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.