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Side Dishes
French
6 servings
40 minutes
35 minutes
1 large Cauliflower - trimmed; cut into medium florets
2 cups Whole Milk; warm
3 tablespoons Unsalted Butter; divided use
2 tablespoons All-Purpose Flour
1/2 cup Grated Swiss Cheese plus 2 tablespoons; divided use
Kosher Salt and Freshly Ground Pepper (Melissa’s Rainbow Peppercorns)
1 pinch Ground Nutmeg
3 tablespoons medium-fine Fresh White BreadCrumbs
Optional Garnish: 2 teaspoons Minced Fresh Marjoram Leaves or Fresh Italian Parsley
Adjust the oven rack to the middle position.
Preheat the oven to 375ºF.
In a large saucepan or Dutch oven, bring about 3 quarts of water to a boil. Add the cauliflower and cook until just barely tender, about 8 minutes. Drain, refresh with cold water, drain again and set aside.
Melt 2 tablespoons of the butter in a large, heavy-bottom saucepan over medium heat. Add the flour and stir constantly, about 2 minutes. Do not let it brown. Remove from the heat and add the warm milk in a thin stream while whisking. Increase the heat to medium-high and bring to a simmer, stirring constantly. Simmer gently for 1 minute, stirring constantly. Remove from the heat and stir in 1/2 cup of cheese. Add salt and pepper to taste. Add the nutmeg and stir.
Pour 1/3 of the sauce into a 12-inch oval gratin pan or an 11 X 7-inch baking dish. Add the drained cauliflower, in a single layer and season with salt and pepper to taste. Pour remaining sauce over the top. Toss the breadcrumbs and the remaining 2 tablespoons of cheese in a small bowl and sprinkle over the top. Melt the remaining butter and drizzle over the top. If desired, the gratin can be covered and refrigerated at this point, for several hours.
Bake for 30 minutes In the preheated oven. If you want a browner, crispier top, place it under the broiler until lightly browned, watching it carefully to prevent burning. Serve Immediately.
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