We even made cauliflower taste a mazing. This dish is a standout, with roasted cauliflower smothered in a rich, creamy Gruyère sauce. The cauliflower develops a nice, deep browning from roasting that gives the gratin a fantastic sweet, nutty flavor. We like to serve this with our Charlotte’s Prime Rib (page 72) or our Mandarin Meatloaf (page 103).
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Melt 4 tablespoons of the butter. Put the cauliflower in a large roasting pan, drizzle the melted butter over the cauliflower, and toss well. Season liberally with salt, and roast in the oven for 30 minutes or until soft and slightly browned. Remove the pan from the oven, and set aside. Reduce the oven temperature to 350°F.
Step 3
In a medium saucepan set over medium heat, melt 2 tablespoons of the butter. Add the onion and sauté until tender, about 8 minutes. Add the garlic and sauté for 1 minute. Add the flour and cook, whisking constantly, for 1 minute. Gradually add the milk while whisking constantly. Bring the mixture to a boil. Reduce the heat to low and simmer, stirring constantly, until the mixture has thickened, about 10 minutes.
Step 4
Remove the pan from the heat, and add 2 cups of the Gruyère and the parsley. Stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste. Add the roasted cauliflower and stir to coat. Pour the mixture into a 9 x 13-inch casserole dish.
Step 5
Melt the remaining 2 tablespoons of the butter. In a small mixing bowl, combine the melted butter and the bread crumbs. Add the remaining 1 1/2 cups cheese and the chives, and stir to combine. Sprinkle the topping evenly over the gratin.
Step 6
Bake for 30 minutes or until bubbly and browned on top. Let the gratin cool for 10 minutes before serving.
note
Step 7
Vegetarian friendly!
