Cauliflower Gruyere Gratin

Are you already collecting recipies for your Thanksgiving feast? It's not to early to give you an idea is it? No? Good.


Ok, so you know that yummy potato gratin stuff? Well, this is like that, only with cauliflower. And less carbs. And more cheese.

Much
More
Cheese!

Cauliflower Gruyere Gratin

Mmmm, I love Gruyere cheese. I don't have kids yet, but I'm pretty sure if I were a kid, I wouldn't know there were vegetables in here:

Cauliflower Gruyere Gratin

adapted from Ina Garten

     serves 8

4 lb cauliflower (2 large heads)

1 1/2 T butter

3 T flour

2 C hot milk

1/2 tsp salt

1/2 tsp pepper

1/2 tsp freshly grated nutmeg

1 C shredded Gruyere

1/4 C shredded Parmesan 

For topping:

1/2 C shredded Gruyere

1/4 C panko

1 T melted butter

Start out by boiling a large pot of water and washing the heads of cauliflower.

Remove the green and chop into florets.

Boil for 5-6 minutes, then drain.
Meanwhile, preheat the oven to 375° and start on the sauce. In a small sauce pot, melt the 1 1/2 T of butter over low heat, then add the flour, stirring constantly for 2 minutes. Pour the hot milk into the mixture and stir until it comes to a boil. Boil for about a minute, constantly whisking, until it thickens up a little. Take the sauce off the heat and add the salt, pepper, nutmeg, cup of Gruyere, and Parmesan cheese.

Pour half of the sauce into a 9X13 baking dish, pour in the drained cauliflower, then add the remaining sauce. Sprinkle the remaining 1/2 C of Gruyere and the panko on top. Drizzle the remaining butter on top.

Bake for 25-30 minutes. Then, broil on low for 5 minutes.

What's not to love? I have always been skeptical in the past when I've seen "cauliflower mashed potatoes," but that is my next thing to try. Mmm, so good!

And if you're still not exactly sold on the thought of cauliflower (just try it, ya big baby!), don't worry. I've got a great recipe with potatoes. Scalloped Potato Au Gratin with Gruyere.

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