This is a side dish you'll want to make again and again.
That's what makes this delicious gratin so much fun. Sure, you could use potatoes, but why? Why, when you can eat healthy and amazing cauliflower. By the way, it actually is a flower, just like the name says. So is broccoli, its greener cousin.
- 1 head cauliflower, cut into florets
- 3 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cup whole milk
- 1 cup Gruyere cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/4 cup bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon grated nutmeg
In a large skillet, warm about 2 tablespoons of oil over medium-low heat. Add in the cauliflower, and saute until just tender, adding more oil if needed.
In a medium saucepan, melt 2 tablespoons of butter over a low heat. Add in the flour and mix well, until it is all combined, creating a roux. Add in the milk, slowly, whisking it at the same time. Then bring that mixture to a boil. Continue whisking, until the mixture thickens.
Remove the pan from the heat and add in half of the gruyere and all of the parm.
Mix in the salt and nutmeg. If you want to see what this looks like visually, check out this video for making a simple cheese sauce.
Combine the cheese sauce and the cauliflower in a baking dish.
Cover with the remaining cheese and bread crumbs. Melt the remaining butter and pour it over the top.
Bake in a preheated oven at 375° F for about 30 minutes, until the top is browned.