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Creamy Cauliflower Gratin

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Lobo
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Creamy Cauliflower Gratin

Post by Lobo on Fri 22 Jan 2016, 9:53 pm


Creamy Cauliflower Gratin


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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Enriched with two kinds of cheeses, this creamy gratin makes a comforting dish for a cold winter day.



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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


Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

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).

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