I am not a big fan of cauliflower... not sure if it is the texture or lack of flavor, but this gratin is loaded with flavor! I have heard of people using cauliflower for mashed 'potatoes'... but without all the milky cheesiness in this recipe, I don't think I could do it.
1 head of cauliflower, chopped
3 tbsp butter
.25 cup flour
1.75 cups milk
.25 cup cream
1 cup gruyere cheese, grated
2 cups bread, torn into small pieces
.25 parm, grated
salt & pepper
1. Preheat oven to 350 degrees. Melt butter in a pot. Slowly add flour while continuously stirring. Once combined, slowly add some milk while stirring. Add remaining milk and cream. Add chopped cauliflower, salt and pepper. Bring to a boil, reduce to simmer, and cover for five minutes.
2. While cauliflower is cooking, tear bread into small pieces. Mix in bowl with grated parm.
3. Remove cauliflower from heat and very slowly add a little shredded gruyere cheese and stir in completely before adding more.
4. Pour mixture into casserole dish, add bread-pam mixture on top, cover with foil. Bake fore 25 minutes, then remove foil and bake 15 additional minutes until the bread is toasty brown.
Purple cauliflower!
Cheesy goodness!
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