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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Creamy Cauliflower Gratin

    Lobo
    Lobo
    Lobo
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    Join date : 2013-01-12
    • Post n°1

    Creamy Cauliflower Gratin Empty Creamy Cauliflower Gratin

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

    Creamy Cauliflower Gratin Img25l
    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.






    • 166

    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

    Creamy Cauliflower Gratin Wine-pairing-icon-red

    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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