Cauliflower Gratin

Adapted from Ina Garten

1 head of cauliflower (about 3 pounds) cut into florets

Kosher salt

4 Tablespoons butter (1/2 stick)

1 medium onion, chopped

3 Tablespoons all purpose flour

2 cup hot milk

1/2 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1 cup shredded cheddar cheese


Preheat oven to 350 degree.

In a large pot boil water and add kosher salt. Cook cauliflower florets for 5-6 minutes, or until tender. Drain and set aside.

Meanwhile, prepare the bechamel sauce.  In a medium sized saucepan melt butter and add onion. Cook until translucent.

Add flour and stir constantly for about two minutes, or until onions are in a paste.

Add milk and whisk to break down any lumps.

Boil the milk until it begins to thicken, stirring constantly.

Remove from heat and add the black pepper, nutmeg, and 3/4 of the cheese. Stir constantly while cheese melts into sauce.

Add in the cauliflower and coat.

Pour into gratin dishes or a backing dish.

Top with remaining cheese and butter (you can add bread crumbs here if you’d like a crust on top) and bake for about 25-30 minutes or until golden brown on top.


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