Cauliflower Gratin

Recipe by: Catherine Pla

Yield: 4-6

Cauliflower Gratin

This is the cauliflower gratin I discovered and made frequently when I lived in France. It’s hearty enough for dinner with a green salad.

• 1 head cauliflower, trimmed and sliced

• Kosher salt and black pepper

• 4 T unsalted butter, divided

• 1⁄4 c flour

• 2 c milk

• 1⁄4 t ground nutmeg

• 1⁄2 c grated Guyere cheese

Preheat the oven to 400 degrees. Butter a large gratin dish, if rectangular 9”x13”.

Trim the cauliflower into florets of similar size. Steam or boil for about 8 minutes until softened but still firm. Drain place in the buttered gratin dish. Salt lightly.

Place 2 tablespoons of butter in a saucepan over medium heat. When butter has melted, add flour and stir, cooking for one minute. add the milk, whisking, and let the mixture cook, stirring occasionally, until it has thickened. Stir in half the cheese, the nutmeg, and a large pinch of salt and pepper. Taste and adjust seasoning. Remove from the heat.

Pour the bechamel over the cauliflower florets. Sprinkle with remaining cheese and dot with a tablespoon of butter, cut into small pieces. Bake for 20-25 minutes until the top has browned in places.