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Cauliflower Gratin

This is a great side dish or even a main meal

Servings 6

Ingredients

  • 1 3lb cauliflower cut into medium size florets
  • kosher and Maldon Salt (or fine sea salt)
  • 4 tbsp unsalted butter-devided by 2
  • 3 tbsp All-purpose flour
  • 2 cups hot milk
  • 1 tsp freshly grated nutmeg
  • 3/4 cup Gruyere or Jalsberg Cheese-divided
  • 1/2 cup grated Parmesan
  • 1/4 cup bread crumbs
  • 3 hard boiled eggs-split in two

Instructions

  1. Preheat oven to 350F

  2. Blanch the cauliflower in a large pot of boiling water that has been well salted for 5 minutes

  3. Melt 2 tablespoons butter in a medium saucepan over low heat, add the flour, stiring constantly with a roux wisk or wooden spoon- for about 3 minutes- must look like wet sand

  4. Pour hot milk into the roux-butter/flour mix. Whisk constantly... bring to a boil and whisk for another minute or so till it gets thickened-like heavy cream. Add the parm, and 1/2 cup gruyere, nutmeg, salt and pepper

  5. Place the cauliflower in a bake proof dish and pour the Bechamel

  6. Place the half cut hard-boiled eggs and place them in snugly-so they are even with the cauliflower

  7. Mix the remaining cheese and bread crumbs and more salt and pepper-to taste

  8. Sprinkle the bread crumb mixture on the gratin and bake for 30-35 minutes until the top is browned

  9. Let sit for 10 minutes before serving. This is also a great dish to freeze in portions. Just reheat for 15-20 minutes at 350 F