Created for: Oval Baker
Directions
- Preheat the oven to 375°F (190°C).
- Cook the cauliflower florets in a large pot of boiling salted water for 6 – 8 minutes, until tender but still firm. Drain.
- Melt 2 Tbsp (30ml) of butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2- 4 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper and nutmeg, ½ cup (125ml) of the cheddar, and the asiago.
- Pour 1/3 of the sauce on the bottom of the oval baker. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
- Combine the breadcrumbs with the remaining 1/4 cup (60ml) of cheddar and sprinkle on top.
- Dot the remaining butter over the gratin. Sprinkle with salt and pepper. Bake for 30-35 minutes, until the top is browned. Serve hot or at room temperature.
Ingredients:
- 1x 3 lb (1.4 kg) head cauliflower, cut into large florets
- Salt to taste
- 4 Tbsp (60ml) unsalted butter, divided
- 3 Tbsp (45ml) all-purpose flour
- 2 cups (500ml) hot milk
- Salt to taste
- Freshly ground black pepper to taste
- ¼ tsp (1ml) nutmeg
- ¾ cup (180ml) aged cheddar, grated
- ½ cup (125ml) asiago, grated
- ¼ cup (60ml) fresh bread crumbs
Main Ingredient: Cauliflower
Cooking Time: 35 minutes
Serving Size: 6