My mother used to make this dish while I was growing up and it was always a special treat. She’d serve cauliflower florets, and I’ve modernized the recipe a little to feature a whole head of cauliflower for a bit of ‘wow’.
Ingredients:
- 1 tbsp kosher salt
- 1 medium cauliflower head
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup light cream
- 1/2 tsp each salt & pepper
- 1/4 tsp grated nutmeg
- 1/2 cup grated Gruyere or Emmental
- 1/2 cup grated Mozzarella
- 1/2 cup grated Parmesan
Directions:
- Preheat the oven to 400 degrees.
- In a deep pot of boiling water, add the salt then the cauliflower, core side down (top of the head up) and cook for 20-25 minutes, until tender but still a bit form. Drain, then return to warm pot until ready to use.
- While the cauliflower is boiling, melt the butter in a medium saucepan over medium-low heat. Sprinkle the flour over the butter and stir for about 2 minutes, creating a light roux.
- Increase the heat to medium-high under the roux. Add the milk and the cream and whisk the mixture until it boils, then cook for 2 minutes, until a thick sauce is created. Add salt, pepper and nutmeg.
- In a medium bowl, combine the Gruyere/Emmental, the Mozzarella and the Parmesan.
- Add 1 ladleful of sauce on the bottom of a 2 quart baking dish. Place the cauliflower on the sauce then pour the rest of the sauce over the cauliflower.
- Sprinkle the cheeses over the cauliflower then bake for 25 to 30 minutes, until the cheese is melted and browned.
6 Servings.
Note: You can easily replace the cauliflower with broccoli or do a combination of both vegetables.
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