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Cauliflower Gratin

  • 1 head cauliflower (2 lbs)
  • 4 Tbsp unsalted butter
  • 1/4 cup panko bread crumbs
  • 1 oz. Parmesan cheese grated
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dry mustard
  • 1/16 tsp ground nutmeg
  • 1/2 tsp cornstarch dissolved in 1 tsp water
  • 1/2 Tbsp minced fresh chives

  1. Heat oven to 400 deg.
  2. Pull off outer leaves and cut around cored to remove. Halve core lengthwise and slice thin crosswise. Slice head into 1/2“ thick slabs. Cut stems from slabs to create florets that are about 1 1/2” tall. Slice stems thin and reserve along with the sliced core. Transfer florets to bowl, including any small pieces from trimming.
  3. Combine sliced stems and core with 1 cup florets, 1 1/2 cups water, and 3 Tbsp butter in large sauce pan and bring to boil over high heat. Place remaining florets in steamer basket. Once the mixture is boiling place steamer basket in pot, cover, and reduce heat to medium. Steam florets until translucent and stem ends can be easily pierced with a paring knife, 10-12 min. Remove steamer basket and drain florets. Re-cover pot, reduce heat to low and continue to cook stem mixture until very soft, about 10 min. longer. Transfer drained florets to now empty bowl.
  4. While cauliflower is cooking, melt remaining 1 Tbsp butter in 10“ skillet. Add panko and cook, stirring frequently until golden brown, 3-5 min. Let cool. Once cool add 1/4 cup Parmesan and mix to combine.
  5. Transfer stem mixture and cooking liquid to blender and add 1 tsp salt, 1/2 tsp pepper, mustard, nutmeg, cayenne, and remaining 1/4 cup Parmesan. Process until smooth and velvety, about 1 min. (puree should be pourable; adjust consistency with additional water as needed). With blender running, add cornstarch slurry. Season with salt and pepper to taste. Pour puree over cauliflower florets and toss gently to evenly coat. Transfer mixture to 8”x8“ baking dish and smooth top with spatula.
  6. Scatter bread-crumb mixture evenly over top. Transfer dish to oven and bake until sauce bubbles around edges, 13-15 min. Let stand for 20-25 min. Sprinkle with chives and serve.
  7. For large batch double recipe and cook in 13”x9“ pan

Serves: 2-3       Total cook time: 35 min. + 20 min. set
Source: Cook's Illustrated

recipe/cauliflowergratin.txt · Last modified: 2017/10/28 03:16 by rob