Cauliflower Cheddar Gratin

  • 1-1/2 lb. cauliflower (1 small head), cut into 1-1/2- to 2-inch florets
  • 2 Tbs. butter
  • 1 Tbs. flour
  • 3/4 C milk
  • 3 oz. Sharp Cheddar, grated (1 cup)
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 3/4 C Panko breadcrumbs

Preheat oven to 450 degrees.

Cook cauliflower in a pot of boiling salted water until just tender, 6 to 8 minutes. Drain cauliflower well in a colander and transfer to a 1-quart baking dish coated with non-stick cooking spray.

While cauliflower is cooking, melt 1 tablespoon butter in a heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 8 minutes. Remove from heat and add cheese, salt and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.

Add breadcrumbs to a small bowl. Melt remaining tablespoon butter; pour over breadcrumbs and toss to coat. Sprinkle crumb topping evenly over cauliflower.

Bake gratin in middle of oven until topping is golden brown, about 10 minutes.

Date Added:November 01, 2005
Classification:Side Dishes
Course:Side Dish

Bake, Stovetop


2005, 2006