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CAULIFLOWER GRATIN

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Ingredients

Scale
  • 1 medium to large head of cauliflower
  • 2 1/4 cups bechamel
  • 2 oz. freshly grated Parmesan

Instructions

  1. Butter shallow 12×9 inch baking dish.
  2. Steam cauliflower until tender (not mushy)
  3. Prepare Bechamel. In a thick bottomed sauce pan, melt 3 tbsp. butter. Once butter is melted add 3 mounded tbsp. of white flour and whisk into paste or loose batter. This is the roux. After cooking the roux for a few minutes, add 2 cups whole milk, 1/8 tsp. of freshly grated nutmeg, 1/4 tsp. salt, and a dash of pepper. Whisk until sauce becomes thick and coats the back of a spoon.
  4. In a bowl, toss steamed cauliflower and all of the Bechamel. Pour into prepared baking dish.
  5. Sprinkle with cheese and place beneath a broiler for approximately 10 minutes (or until a golden crust forms)
  6. Let cool before serving.