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Cauliflower Gratin Recipe

   
 

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     Cauliflower Gratin

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4-6

Ingredients
SAUCE-
1 1/2 cups milk
1 bay leaf
1 clove garlic, split
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup, grated Gruyere cheese
Kosher salt and freshly ground black pepper
GRATIN-
 
Kosher salt
1 pound cauliflower florets
Freshly ground black pepper
1/4 cup breadcrumbs
2 to 3 tablespoons grated Parmesan cheese

Instructions
Make the sauce- Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes.
. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
Heat the oven to 425 degrees F/210 degrees C.
Make the gratin- Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes


Originally Submitted
7/27/2013





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