Northern Italian Cauliflower Gratin recipe
All Recipes Side Dish Vegetables Cauliflower
Ingredients
- 1 large head cauliflower, broken into florets 2 tablespoons butter 2 large cloves garlic, minced 3 tablespoons all-purpose flour 2 ½ cups milk 1 cup heavy whipping cream ½ cup grated Parmesan cheese 2 ounces grated fontina cheese ¼ teaspoon salt 1 pinch ground nutmeg 1 pinch ground white pepper
Nutrition Info
- 255 caloriescarbohydrate: 13 gcholesterol: 67.1 mgfat: 19.2 gfiber: 2.8 gprotein: 9.4 gsaturatedFat: 11.9 gservingSize: -sodium: 300.6 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Northern Italian Cauliflower Gratin
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a saucepan over low heat. Add garlic, cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil, continue to cook until sauce is thick, about 5 minutes.
Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.