Gratin de Chou-Fleur

Ingredients

• 1 medium head (about 1.5 lbs) Cauliflower head, fresh
• 2 cups Whole milk
• 3 tablespoons Butter, unsalted
• 3 tablespoons All-purpose flour
• 1.5 cups Gruyère cheese, finely shredded
• ½ cup Panko breadcrumbs
• ¼ teaspoon Nutmeg, ground

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Trim the cauliflower by cutting away the green leaves and thick stem at the base with a paring knife, then discard them.

3. 3

   Stand the cauliflower on the cutting board stem-side down, then cut it straight down into florets about 2 inches across the top, like slicing a loaf into chunks.

4. 4

   Fill a large pot with water until it reaches 3 inches from the rim, place it on the stove over high heat, and wait until you see large bubbles rolling across the bottom, about 8 minutes.

5. 5

   Add 1 teaspoon of salt to the boiling water, then carefully place the cauliflower florets into the pot using a spoon.

6. 6

   Cook the cauliflower for 4 minutes—it should be barely tender when poked with a fork but still hold its shape, not mushy.

7. 7

   Drain the cauliflower by carefully pouring it into a colander placed in the sink, then let it sit for 30 seconds to stop dripping.

8. 8

   Place a medium saucepan on the stove over medium heat and add 3 tablespoons of butter—wait until it stops foaming and turns golden brown, about 2 minutes.

9. 9

   Sprinkle 3 tablespoons of flour directly into the melted butter and stir constantly with a wooden spoon for 60 seconds until it looks like wet sand and smells toasted.

10. 10

    Pour 2 cups of cold milk slowly into the flour mixture while whisking constantly with a whisk to prevent lumps from forming.

11. 11

    Keep whisking over medium heat until the sauce thickens enough to coat the back of a spoon—about 4 minutes—then remove from heat.

12. 12

    Stir in 0.75 cups of the shredded Gruyère, 0.25 teaspoon of ground nutmeg, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until the cheese melts and the sauce looks smooth and glossy.

13. 13

    Pour the warm béchamel sauce over the drained cauliflower florets in a large mixing bowl, then use a rubber spatula to gently turn the florets over and over until they are evenly coated, about 1 minute.

14. 14

    Pour the cauliflower and sauce into a 9-by-13-inch baking dish, spreading it into a single even layer by tilting the dish side to side.

15. 15

    In a small bowl, mix together 0.5 cup of panko breadcrumbs, the remaining 0.75 cups of shredded Gruyère, and 2 tablespoons of melted butter until evenly combined.

16. 16

    Sprinkle the breadcrumb mixture evenly across the top of the cauliflower layer in a thin, even coat using your fingers or a fork.

17. 17

    Place the baking dish in the preheated 400°F oven on the center rack and bake for 20 minutes, until the top is golden brown and the edges bubble slightly.

18. 18

    Remove the baking dish from the oven using oven mitts and let it rest on the counter for 3 minutes so the gratin sets before serving.

Tools you’ll need

• Medium saucepan
• Whisk
• Wooden spoon
• Large pot
• Colander
• Paring knife
• Cutting board
• Large mixing bowl
• Rubber spatula
• 9-by-13-inch baking dish
• Small bowl
• Oven mitts
• Cheese grater

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