← Back to Search Results broiling
cauliflower-gratin

Photo by:
Comments: 1
 

Recipe

A great comfort food side dish that works equally well as a vegetarian main course. Good with any roast meat or grilled sausages.

Yield : Makes 4–6 servings
Prep Time : 15 mins
Cooking Time : 15 mins

Ingredients

For the cauliflower:

  • 1 head of cauliflower, outer leaves removed, broken into large florets
  • 1 cup fresh bread crumbs

For the cheese sauce:

  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1½ tsp dry mustard
  • 1¾ cups whole milk
  • 1 cup shredded sharp Cheddar cheese
  • Salt and freshly ground black pepper

Directions

1. Bring a large saucepan of lightly salted water to a boil. Add the cauliflower and boil for 7 minutes, or until almost tender. Drain, rinse under cold water, and drain well. Arrange the cauliflower in an ovenproof serving dish. Position the broiler rack about 8in (20cm) from the source of heat and preheat.

2. To make the cheese sauce, melt the butter in a medium saucepan over low heat. Whisk in the flour and mustard and cook without browning for 2 minutes. Remove from the heat and whisk in the milk. Return to the heat and bring to a boil over medium heat, whisking often. Reduce the heat to low and simmer until thickened and no flour taste remains, about 2 minutes. Remove the pan from the heat, add ¾ cup of the Cheddar cheese, and whisk until melted. Season with salt and pepper. Pour over the cauliflower.

3. Toss the remaining cheese with the bread crumbs. Sprinkle over the cauliflower. Place the dish under the broiler for 3–5 minutes, or until the sauce bubbles and the crumbs are golden. Serve hot from the dish.

Variation: Herb Cauliflower Cheese

For a crisp, herbed topping, toast the bread crumbs in a little oil until golden. Add a handful of chopped herbs, such as parsley, chives, and thyme. Stir well with the reserved cheese and sprinkle over the sauce and cauliflower just before baking.

Notes

Leftovers can be refrigerated for 1 day. To reheat, cover with aluminum foil and bake in a preheated 350°F (180°C) oven for 20 minutes.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

283kcal (14%)
275mg (27%)
47mg (79%)
131mcg RAE (4%)
450mg
38mg
12g
7g
3g
25g
42mg (14%)
600mg (25%)
9g (46%)
16g (24%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • shirley3

    02.19.10 Flag comment

    I have made this several times and it is really good. Its a good way to have cauliflower instead of just steamed. My husband really liked it.

 

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-provence-cookbook The Provence Cookbook
by Patricia Wells
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-explorations Baked Explorations
by Matt Lewis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?