Gazpacho de Sevilla All over Spain, you will find different versions of gazpacho. Some use bread as a thickener, others Read more →
October 2017 Recipe of the Month
October 2017 Recipe of the Month
Cauliflower Gratin
When you are in the mood for a good gratin, nothing beats gruyere’s depth of flavor. The cauliflower and gruyere combined have a terrific nutty flavor.
Ingredients
- 1 head Cauliflower , cut into florets
- 3 tablespoons Butter , Divided
- 3 tablespoons Flour
- 2 cups Milk
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Dry Mustard
- 1 cup Gruyere Cheese , grated
- 1/2 cup Breadcrumb
- 2 tablespoons Parmesan Cheese , grated
Instructions
- Preheat oven to 375˚. Steam the cauliflower until crisp-tender, about 4 minutes.
- If using wheat flour, meanwhile, melt 2 tablespoons butter in a small saucepan, whisk the flour into the butter and stir to form a roux. Whisk the milk into the roux, then cook, stirring occasionally, until sauce comes to the boil, lower heat and simmer for about 5 minutes until milk is thickened. Stir in dry mustard, salt and pepper. Remove from heat. Stir in gruyere cheese.
- In a separate sauté pan, melt remaining tablespoon butter, and toast breadcrumbs until lightly browned. Remove from heat, stir in parmesan cheese.
- Spread cooked cauliflower in a 2 quart baking dish, pour sauce over, sprinkle with toasted breadcrumbs. Bake for 30 minutes, until bubbling hot and browned.
