Cauliflower Gratin

Name: Cauliflower Gratin
Ingredients: Bread Crumb Topping; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; Filling; 1 large head cauliflower trimmed into 3/4 inch florets; 2 tablespoons unsalted butter; 1 medium shallot, minced; 1 garlic clove, minced; 1 tablespoon all purpose flour; 1.5 cups heavy cream; pinch nutmeg; pinch cayenne; 1/8 teaspoon black pepper; 1 teaspoon fresh thyme; 1/2 cup + 2 tablespoons grated parmesan

15 ingredients

4 steps

Ingredients

Bread Crumb Topping
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Filling
1 large head cauliflower trimmed into 3/4 inch florets
2 tablespoons unsalted butter
1 medium shallot, minced
1 garlic clove, minced
1 tablespoon all purpose flour
1.5 cups heavy cream
pinch nutmeg
pinch cayenne
1/8 teaspoon black pepper
1 teaspoon fresh thyme
1/2 cup + 2 tablespoons grated parmesan

Directions

1

for topping pulse in food processor until course (10, 1 sec pulses)
2

for filling
3

1)oven rack to middle - heat to 450. Bring 4 quarts water to boil in dutch oven. Add tablespoon water and cauliflower; cook until outsides are tender but insides slightly crunchy; 3-4 min. Drain in colander and rinse under cold running tap water until no longer hot. leave in colander and drain.
4

2) Heat butter in large skillet over medium. When foam subsides, add shallot and cook until softened, about 2 min. Add garlic and cook until fragrant - 30 sec; stir in flour until combined, about 1 min. Whisk in cream and bring to boil. stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11x7 inch gratin dish. Sprinkle remaining 2 tablespoons of cheese evenly over surface, then sprinkle evenly w bread crumb topping. Bake until golden brown and bubbling - 11-12 min. serve immediately. (it's a great reheat item as well)