I Want To Share With You A Beautiful Cauliflower Gratin.
- Sharp Cheddar
- Unslated Butter
- Lemon Zest
You don’t need some cauliflower this it was just one big head of cauliflower that I cut the florets, and just about the same size. I need some whole milk, some sharp extra sharp cheddar that’s the cheese that I like the best. But you use whatever you want unsalted butter, flour. I’ve got nutmeg, some dry mustard powder, parmigiano-reggiano, salt, and pepper. You’re also going to need a couple of additional ingredients that I’m going to share with you. First thing I’ve got is my oven preheated to 400. I am going to actually before make my sauce. I’m gonna go dump dump my cauliflower now what I have back there is a large pot filled with water. I added a pinch of salt, and I have that up to a boil because I am going to add my cauliflower and I’m going to let that cook for about 6 minutes or so. No longer than that 6 minutes, and then I’m going to drain it, and put it back into the same pot, and let that sit there while we make the cheese sauce. So I’m going to go add this to the boiling water and come back a meat sauce. Now while the cauliflower cooks for 6 minutes.
I am going to make my sauce this is just a classic white cheese sauce like a bechamel. It’s really lovely it’s gonna coat the cauliflower. So well I want to bake Seoul together with a crispy crust. I’m just waiting for my butter to melt completely, and then I’m going to add the flour that’s good enough adding the flour get it all out of there and you want to cook this just for about 30 seconds or songs or until you can no longer. You don’t want your cheese sauce that tastes like wallpaper paste you want it to be lovely, and creamy, and luxurious, and just smooth, and delicious. So that’s why you cook it until it looks like that which is perfect I’m going to add the milk add that right in
I’m just going to cook this for about this is going to take about five six minutes or so. It should take about the same time as the cauliflower. You want this to get nice and thick and then we’ll season it. We’ll add the cheese to it, and then by that time the cauliflower will be drained. We’ll pull the whole thing off together sauce is nice and thick. I’m going to turn off at this point I am going to add my cheese. It’s going to be phenomenal you add any cheese you want. I like a really sharp strong cheddar lots of parmigiano my timer is up. I’m going to go drain my cauliflower in just a second parmigiano as much or as little as you want good pinch of dry mustard powder, fresh nutmeg not a lot to make this taste like a dessert but enough to really make.
I just I can’t even explain it you don’t taste the nutmeg. But it makes a difference just trust me black pepper, and then a pinch of salt. Now I’m just going to stir this to melt the cheese, and distribute that mustard and everything, and I’m just going to let it sit because nothing’s going to happen to it. I’m going to go drain my cauliflower and pull the whole thing together pour your cheese sauce all over the top I have such a love affair with cheese sauce it’s not even funny it’s like.
I don’t know what it is. Is it it’s good stuff okay then give everything ster. Let make sure the cauliflower is well coated pop that right in there casserole dish like so now it might look like your cauliflower isn’t fully cooked it, and it’s not but the point about this is that it’s going to go in the oven for a while so you don’t want your cauliflower to beat like mush. You want it to be lovely and delicious but not mushy you still wanted to have some texture so you’ve got that all right. So now you need another good layer of parmigiana and then to give it crunch. I’ve got some fresh breadcrumbs. I just made them by pulsing a couple slices of just so much bread in my food processor, a little bit of dried parsley, and a tiny bit of butter just like a tablespoon not a whole lot give that a toss you want to just make sure the butter is coating some of that bread. It’s going to go a long way but trust me it will.
I just like to sprinkle this over the top like so now this baby just needs about a half hour or so in a hot oven 400 degrees Fahrenheit. Popping this in letting it get nice and golden brown on top and I’ll show you what it looks like when it is done my grand ten was in the oven for exactly 25 minutes.I have left this cool for about 15 minutes. Now because it was bubbling when it first came out of the oven which you might want to bring it to the table like that because it is like exciting to look at but I am just beyond excited for this beyond look at that see that beautiful coating and as this cools the sauce is a little loose now. But as it cools the sauce will thicken this is just still really really hot but then cauliflower is perfectly cooked ha hmmm that is heavenly.