This is a good one. Starting to serve cauliflower at least once a week and its great to fond a wonderful stand alone dish to enjoy.
What you need
- 2 1/2 lbs cauliflower florets
- 1 tbsp olive oil
- 2 tbsp butter
- 2 tbsp flour
- 1/2 Tsp Garlic Powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 1/4 cups milk
- 3/4 cup shredded sharp cheddar cheese
- 3 tbsp breadcrumbs
- 1/4 cup of fresh grated Parmesan
Instructions
- Preheat oven to 375 degrees F.
- In a steamer, cook the cauliflower until about 80% tender.
- Toss the florets in olive oil and garlic powder to coat and put them in a 2 quart casserole dish.
- Place them in the oven to brown for about 90 seconds and remove
- Start the roux by melting the butter on low heat and then adding the flour. Stir attentively, until a blond roux forms.
- Slowly whisk in the milk, till it thickens and becomes a nice bechamel. Our recipe here
- Whisk in the grated cheddar cheese and stir till melted.
- Stir into the florets and sprinkle the bread crumbs on top.
- Place the gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
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Remove the gratin from the oven and turn on your broiler. When broiler is hot, sprinkle the Parmesan on top, place the gratin back in the oven under the broiler for 1-2 minutes, until it is lightly browned all over.