Ingredients:
- 1 large head cauliflower, cut into 1-inch florets
- 1 Tbs. salt, plus more, to taste
- 2 cups milk
- 2 Tbs. unsalted butter
- 2 Tbs. all-purpose flour
- 1 tsp. dry mustard
- 1/2 cup shredded white cheddar cheese
- 1/2 cup shredded Gouda cheese
- Freshly ground black pepper, to taste
- Pinch of cayenne pepper
- 3 Tbs. dried bread crumbs
Directions:
Cook the cauliflower
Bring a large pot of water to a boil over high heat. Add the cauliflower and 1 Tbs. salt. Cook until the florets are tender, about 7 minutes. Drain well.
Make the sauce
In a small saucepan over medium heat, warm the milk until small bubbles begin to form around the edge of the pan. Remove from the heat.
In a large saucepan over low heat, melt the butter. Add the flour and mustard a little at a time, whisking to incorporate. Increase the heat to medium-low and gradually whisk in the hot milk. Cook, stirring frequently, until the mixture is thick and creamy, about 5 minutes. Add the cheddar and Gouda cheeses, and season with salt, black pepper and cayenne. Cook, stirring frequently, until the cheeses are melted, about 2 minutes.
Finish the gratin
Preheat a broiler. Butter a shallow 2-quart gratin or baking dish. Arrange the cauliflower in the dish, pour the sauce over it and sprinkle with the bread crumbs. Broil until golden brown, about 2 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
Bring a large pot of water to a boil over high heat. Add the cauliflower and 1 Tbs. salt. Cook until the florets are tender, about 7 minutes. Drain well.
Make the sauce
In a small saucepan over medium heat, warm the milk until small bubbles begin to form around the edge of the pan. Remove from the heat.
In a large saucepan over low heat, melt the butter. Add the flour and mustard a little at a time, whisking to incorporate. Increase the heat to medium-low and gradually whisk in the hot milk. Cook, stirring frequently, until the mixture is thick and creamy, about 5 minutes. Add the cheddar and Gouda cheeses, and season with salt, black pepper and cayenne. Cook, stirring frequently, until the cheeses are melted, about 2 minutes.
Finish the gratin
Preheat a broiler. Butter a shallow 2-quart gratin or baking dish. Arrange the cauliflower in the dish, pour the sauce over it and sprinkle with the bread crumbs. Broil until golden brown, about 2 minutes. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).
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(37)
Rated 4 out of
5
by
Oaklandfoodie from
Great dish
Easy to make and tasty. Helped use the cauliflower I received in my farmer box!
Date published: 2015-02-05
Rated 4 out of
5
by
martawillcox from
Good and easy
Super simple to make and a terrific and festive side dish. Recommended!
Date published: 2014-09-14
Rated 4 out of
5
by
DrJenny1234 from
Nice Autumn Dish
Based on another review, I made this as a main dish. I enjoyed it, but DH did not care for it as much as I did. I am not sure if he would have liked his better if it had been the side to another dish versus the main course itself. I thought the creamy cheese sauce was very flavorful, though a little thin.
Date published: 2013-09-22
Rated 5 out of
5
by
peacer1975 from
Amaaaaazing!!
I bought one of the cookbook which included this recipe and it is now a favorite at our house. We lighten it up by using part skim cheese and fat free milk and also add extra cayenne and dry mustard. It still works out great, just takes a little longer to thicken. The original is a great occasional indulgence of course, but we prefer to eat a little lighter and can have it more often this way. Great substitute for mac & cheese also. Highly recommend.
Date published: 2013-03-20