Cauliflower Gratin
Gratin is just another way of saying cheesy cauliflower. I love cauliflower. I also love cheese. Bringing the two of them together is a classic combination.
I decided to make a cauliflower gratin for lunch today. When I started, I remembered one I had made a few weeks ago. It tasted great, but was a little too watery.
The problem is, I wanted the cauliflower to be cooked, but not cooked to mush. I just steamed it for a few minutes. It was tender, but still pretty firm. When it cooked in the cheese sauce, it cooked a little more and became more tender. This is a good thing. Unfortunately, it gave off water as it cooked and thinned the sauce too much.
I wanted to try again, with a thicker base sauce, to offset the water in the cauliflower. We were so pleased with the final dish. Creamy, cheesy and not watery at all.
I have to admit, I almost chickened out when I saw how thick the base sauce was. But, I figured if it was too thick, it would still taste good.
I forgot to measure the cauliflower before and after steaming. I had to take a good guess at how much chopped up cauliflower there was. A little more or less won’t matter that much. I had a pretty good size head of cauliflower. I guessed at 8 cups raw, but it could have been 10 cups.
So here is the recipe- I hope you give it a try.
Cauliflower Gratin
1 medium head of cauliflower, stems trimmed off and cut into bite sized pieces- you should have about 8 cups
6 T. butter
6 T. flour
1 c. half and half- you could use cream or milk, if you prefer
6-8 oz. cheese- cubed, shredded or sliced- any cheese that melts will work. I used a combination of cheddar and Muenster
Salt and pepper to taste
Hot sauce to taste
½ c. bread crumbs
2 T. butter
Steam the cauliflower until just tender. I steamed mine in the microwave for 6 minutes. It took me two batches to steam it all. Place cauliflower in a mixing bowl and set aside. In pot, heat the butter until melted and stir in the flour until smooth. Add the half and half and cook, over medium heat, stirring often, until mixture thickens. It is going to get REALLY thick. Don’t freak out. When the mixture cooks with the cauliflower, the cauliflower will give off more liquid which will thin out the sauce. Once the mixture gets bubbly, cook over very low heat another couple of minutes, stirring constantly. Turn off the heat and add the cheese. Stir occasionally, until the cheese has melted. You can turn the heat on if you need to for a minute or so. Trust me, be patient, the cheese will melt. Spoon the cheese sauce over the cauliflower and mix it together as best you can. Add seasonings, if you like. Place cauliflower mixture in a baking dish. I used a deep dish pie pan- and it fit, but I had to push it down a little. Sprinkle with the bread crumbs and dot with the 2 tablespoons of butter. Bake in a preheated 350 degree oven until it gets all bubbly and starts to brown a little. This takes about 25-30 minutes.
Let it sit a few minutes before you try to eat it. It is really hot.
Cauliflower Gratin
Gratin is just another way of saying cheesy cauliflower. I love cauliflower. I also love cheese. Bringing the two of them together is a classic combination.
I decided to make a cauliflower gratin for lunch today. When I started, I remembered one I had made a few weeks ago. It tasted great, but was a little too watery.
The problem is, I wanted the cauliflower to be cooked, but not cooked to mush. I just steamed it for a few minutes. It was tender, but still pretty firm. When it cooked in the cheese sauce, it cooked a little more and became more tender. This is a good thing. Unfortunately, it gave off water as it cooked and thinned the sauce too much.
I wanted to try again, with a thicker base sauce, to offset the water in the cauliflower. We were so pleased with the final dish. Creamy, cheesy and not watery at all.
I have to admit, I almost chickened out when I saw how thick the base sauce was. But, I figured if it was too thick, it would still taste good.
I forgot to measure the cauliflower before and after steaming. I had to take a good guess at how much chopped up cauliflower there was. A little more or less won’t matter that much. I had a pretty good size head of cauliflower. I guessed at 8 cups raw, but it could have been 10 cups.
So here is the recipe- I hope you give it a try.
Cauliflower Gratin
1 medium head of cauliflower, stems trimmed off and cut into bite sized pieces- you should have about 8 cups
6 T. butter
6 T. flour
1 c. half and half- you could use cream or milk, if you prefer
6-8 oz. cheese- cubed, shredded or sliced- any cheese that melts will work. I used a combination of cheddar and Muenster
Salt and pepper to taste
Hot sauce to taste
½ c. bread crumbs
2 T. butter
Steam the cauliflower until just tender. I steamed mine in the microwave for 6 minutes. It took me two batches to steam it all. Place cauliflower in a mixing bowl and set aside. In pot, heat the butter until melted and stir in the flour until smooth. Add the half and half and cook, over medium heat, stirring often, until mixture thickens. It is going to get REALLY thick. Don’t freak out. When the mixture cooks with the cauliflower, the cauliflower will give off more liquid which will thin out the sauce. Once the mixture gets bubbly, cook over very low heat another couple of minutes, stirring constantly. Turn off the heat and add the cheese. Stir occasionally, until the cheese has melted. You can turn the heat on if you need to for a minute or so. Trust me, be patient, the cheese will melt. Spoon the cheese sauce over the cauliflower and mix it together as best you can. Add seasonings, if you like. Place cauliflower mixture in a baking dish. I used a deep dish pie pan- and it fit, but I had to push it down a little. Sprinkle with the bread crumbs and dot with the 2 tablespoons of butter. Bake in a preheated 350 degree oven until it gets all bubbly and starts to brown a little. This takes about 25-30 minutes.
Let it sit a few minutes before you try to eat it. It is really hot.
Cauliflower Gratin
Gratin is just another way of saying cheesy cauliflower. I love cauliflower. I also love cheese. Bringing the two of them together is a classic combination.
I decided to make a cauliflower gratin for dinner the other day. When I started, I remembered one I had made a few weeks ago. It was for a dinner with a couple of my friends. It tasted great, but was a little too watery.
The problem is, I wanted the cauliflower to be cooked, but not cooked to mush. I just steamed it for a few minutes. It was tender, but still pretty firm.When it cooked in the cheese sauce, it cooked a little more and became more tender. This is a good thing. Unfortunately, it gave off water as it cooked and thinned the sauce too much.
I wanted to try again, with a thicker base sauce, to offset the water in the cauliflower. We were so pleased with the final dish. Creamy, cheesy and not watery at all.
I have to admit, I almost chickened out when I saw how thick the base sauce was. But, I figured if it was too thick, it would still taste good.
I forgot to measure the cauliflower before and after steaming. I had to take a good guess at how much chopped up cauliflower there was. A little more or less won’t matter that much. I had a pretty good size head of cauliflower. I guessed at 8 cups raw, but it could have been 10 cups.
So here is the recipe- I hope you give it a try.
Cauliflower Gratin
1 medium head of cauliflower, stems trimmed off and cut into bite sized pieces- you should have about 8 cups
6 T. butter
6 T. flour
1 c. half and half- you could use cream or milk, if you prefer
6-8 oz. cheese- cubed, shredded or sliced- any cheese that melts will work. I used a combination of cheddar and Muenster
Salt and pepper to taste
Hot sauce to taste
½ c. bread crumbs
2 T. butter
Steam the cauliflower until just tender. I steamed mine in the microwave for 6 minutes. It took me two batches to steam it all. Place cauliflower in a mixing bowl and set aside. In pot, heat the butter until melted and stir in the flour until smooth. Add the half and half and cook, over medium heat, stirring often, until mixture thickens. It is going to get REALLY thick. Don’t freak out. When the mixture cooks with the cauliflower, the cauliflower will give off more liquid which will thin out the sauce. Once the mixture gets bubbly, cook over very low heat another couple of minutes, stirring constantly. Turn off the heat and add the cheese. Stir occasionally, until the cheese has melted. You can turn the heat on if you need to for a minute or so. Trust me, be patient, the cheese will melt. Spoon the cheese sauce over the cauliflower and mix it together as best you can. Add seasonings, if you like. Place cauliflower mixture in a baking dish. I used a deep dish pie pan- and it fit, but I had to push it down a little. Sprinkle with the bread crumbs and dot with the 2 tablespoons of butter. Bake in a preheated 350 degree oven until it gets all bubbly and starts to brown a little. This takes about 25-30 minutes.
Let it sit a few minutes before you try to eat it. It is really hot.
