Cauliflower Gratin

I hate to say this, but sometimes life is about the compromises.

This is particularly true for me when it comes to food.  Thankfully I love veggies, but I like pizza a bit more than is healthy and I just can’t say yes as often as I want.  So I have little swaps when I just really want something.  Like that banana “milkshake” when I am jonesing for something sweet.

Cauliflower Gratin Prep

Or this cauliflower gratin when its cold out and mac n’ cheese is calling my name. I love that cauliflower can stand in for so many richer things. I use just about the same cheese sauce that I use for regular mac and then trade out the pasta for cauliflower.

That counts for something right?  Please say yes!!

Making Cauliflower Gratin

I originally made this from the Barefoot in Paris cookbook, and then began adding in onion and some hot sauce – things I missed from the original. Now I just kind of make it – and you can too.  It doesn’t require any strict adherences to the recipe. It’s a great side, but to be honest, more often than not it is just an easy weeknight dinner here, with a simple green salad.

And it is great for groups too, as it holds well.  I like doing little indiviual ones if serving to friends – that way everyone gets plenty of the crusties. Otherwise I would likely snake them all. Sorry about that friends.

BiteofCauliflowerGratin

Cauliflower Gratin
adapted from Ina Garten, Barefoot in Paris
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NOTES:
Regarding the milk, I used 1½ c. non-fat milk and ½ c. half and half.  I did that because non-fat is what we keep on hand for cereal and I thought it could use a bit more richness.  It just happened that there was half and half in the fridge this time.  I have made it with just non-fat before and it totally works.-
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As for the breadcrumbs, I used panko.  We didn’t have bread or breadcrumbs on hand, and let me tell you there were no complaints!-
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1 head cauliflower, cut into large florets
Kosher salt
4 T. (½ stick) unsalted butter, divided
1 small yellow onion, chopped (or 2 shallots)
3 T. all-purpose flour
2 c. hot milk
½ t. freshly ground black pepper
¼ t. grated nutmeg
a few dashes of hot sauce
1 c. freshly grated gruyere or sharp cheddar, divided
½ cup freshly grated parmesan or pecorino
½ cup fresh bread crumbs

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Preheat the oven to 375º F.

Cook the cauliflower florets in a large pot of boiling salted water for 5-6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 T. butter in a medium saucepan over low heat. Add onion and cook for about 3-4 minutes, until onion begins to soften, but not brown. Sprinkle in the flour, stirring constantly with a wooden spoon for 2 minutes, to cook off the raw taste of the flour. Slowly pour the hot milk into the butter-flour mixture, stirring while adding the milk to prevent lumps. Bring the mixture up to a boil, whisking constantly, and let cook for 1 minute, or until thickened.

Remove the mixture from heat and add 1 t. of salt, the pepper, nutmeg, and hot sauce. Stir in ¾ cup of cheddar and the parmesan cheese.

Pour ¹⁄³ of the sauce on the bottom of a baking dish. (8×11 works great, or individual gratin dishes – just about anything really. A larger shallow pan will have more crust, smaller and deeper will have more of the creamy middle. I vote larger). Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining ¼ c. of cheddar and sprinkle on top. Melt the remaining 2 T. of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned.

Serve hot or at room temperature.