Cheddar Cauliflower Gratin
 
Ingredients
  • 2 heads cauliflower, cut into florets
  • 4 TB butter
  • 4 TB all-purpose flour
  • 3 cups milk
  • 1½ cup grated sharp cheddar
  • ½ tsp. freshly grated nutmeg
  • Salt and pepper to taste
  • ¾ cup fresh bread crumbs
  • Pinch of paprika
Instructions
  1. Bring a large pot of salted water to a boil and parboil the cauliflower florets for 5 minutes until just tender. Drain and plunge the florets into ice water to stop the cooking. Drain again and set aside.
  2. Preheat oven to 375.
  3. To make the white sauce, begin by melting the butter in a large heavy saucepan. Whisk in the flour and continue to cook over low heat, whisking constantly, for 4-5 minutes to get rid of the raw flour taste. Do not let the mixture (known as a roux) brown.
  4. While the roux is cooking, heat the milk in a separate saucepan and keep warm.
  5. After the roux has cooked for a few minutes and the milk is warm, gradually whisk the milk in to the roux. Raise the heat to medium and cook the white sauce until it begins to thicken, about 3-5 minutes.
  6. Remove white sauce from heat and add the nutmeg, salt and pepper, and 1 cup of the grated cheddar. Stir until smooth.
  7. In a separate bowl, mix together the bread crumbs and the remaining half-cup of grated cheddar.
  8. Arrange the drained cauliflower florets in a single layer in a 2-qt baking dish. (You may have some florets left over which can be repurposed as crudites.)
  9. Pour the cheese sauce evenly over the cauliflower and toss gently to coat.
  10. Sprinkle the bread crumb-cheese mixture over the cauliflower. Sprinkle a pinch of paprika on top for color.
  11. Bake for 30 minutes until the top is browned.
Notes
Feel free to use whatever milk is in your refrigerator. Skim milk will make a thinner white sauce than whole or 2% milk. If you only have skim milk but would like a thick sauce, replace some small portion of the milk (like ½ to 1 cup) with heavy cream or half-and-half.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/10/04/cheddar-cauliflower-gratin/