Monday, December 26, 2011
Cauliflower Gratin: Your Recipe, My Kitchen
I am a visual person. When I look for recipes in blogland, I will search three places. 1. Pinterest 2. Foodgawker or Tastespotting and 3. Google image search. I find the picture I like best and then I look at the recipe. If the recipe itself is a stinker, I head back to the photos until I find one whose recipe lives up to the deliciousness of its image. Sometimes I strike gold, like in this recipe from The Cook's Atelier. I tweaked a few ingredients according to what I had and my cheese addiction. It was SO good; definitely not diet food, but great for a feast.
Cauliflower Gratin (adapted from this recipe):
1 head of cauliflower cut into small florets
4 Tbsp butter
1/4 cup all purpose flour
2 cups hot milk
1/4+ tsp grated nutmeg
2 cups grated Swiss cheese, divided
1 cup grated Asiago cheese
salt and pepper to taste
1/2 cup fresh bread crumbs
Parboil the cauliflower for about 5 minutes. Drain and let sit. Melt 2 Tbsp butter in a saucepan. Add the flour and stir until thickened, but not browned. Microwave the milk in a pourable container (like a glass Pyrex measuring bowl) until very warm, but not boiling and add to the flour mixture, stirring constantly. When thickened, remove from heat and stir in the nutmeg and all of the cheese but 1/2 cup of the Swiss. Pour 1/3 of the sauce into a greased baking dish. Put the cauliflower on top of the sauce. Pour the rest of the cheese sauce over the cauliflower. In a small bowl, combine the remaining Swiss cheese with the bread crumbs. Sprinkle that combination over the cauliflower. Melt the last 2 Tbsp of butter and pour over the breadcrumbs. Salt and pepper to taste. Bake uncovered in a 350 degree oven for 30 minutes or until golden brown.