Cauliflower Gratin
Equipment
- 1 Oblong baking dish
Ingredients
Cauliflower:
- 3 pounds fresh cauliflower one large, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cream Sauce:
- 4 tablespoons butter
- 1/2 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded Swiss cheese
- 1/8 teaspoon grated nutmeg
Crumb Topping:
- 2 cups soft bread crumbs
- 2 tablespoons melted butter
- 1/4 teaspoon dried parsley flakes
- 1/2 cup shredded Swiss cheese
Instructions
- Preheat oven to 400F.
- Place cauliflower florets in a single layer in an oblong baking dish and drizzle with salt, pepper and olive oil.
- Bake for twenty minutes.
- As cauliflower bakes, prepare cream sauce.
- Melt butter in a skillet and whisk in the garlic, mustard, salt, pepper and marjoram.
- Add flour and whisk to create a roux. Cook for one minute.
- Add milk all at once and cook, stirring constantly, until mixture comes to a boil.
- Boil one minute until thickened.
- Stir in grated cheese and nutmeg, removing from heat.
- Stir the cauliflower after it has baked the twenty minutes and cover with the sauce.
- Combine the soft bread crumbs with melted butter, parsley and extra Swiss cheese.
- Sprinkle over the casserole.
- Bake uncovered 25 minutes more or until golden brown on top.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 383kcalCarbohydrates: 33gProtein: 15gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 49mgSodium: 675mgPotassium: 678mgFiber: 5gSugar: 8gVitamin A: 532IUVitamin C: 82mgCalcium: 347mgIron: 2mg
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