Ok, yes a classic gratin is a winner regardless of the featured ingredient, but must I dare say that cauliflower surprisingly is an incredible stand-in? Plus, it’s one more way to get our veggies. You’re welcome!
Yield: 4 – 6 servings
Preparation time: 20 minutes
Cook Time: 45 minutes
1 head cauliflower, cut into florets
1/2 cup whole milk
1/2 cup cream
1/8 teaspoon nutmeg
kosher salt, as desired
freshly ground black pepper, as desired
3/4 cup grated gruyere cheese
1/4 cup + 2 tablespoons plain breadcrumbs, like Cento
1. Preheat oven to 400ºF.
2. In a small bowl, add milk, cream, nutmeg and salt. Whisk to combine.
3. In a 7x11-inch baking dish, add cauliflower and spread into an even layer. Evenly divide milk mixture to cover noting that the milk will not fully cover or submerge the cauliflower. Freshly grate gruyere cheese to cover and sprinkle breadcrumbs to finish.
4. Place in preheated 400ºF oven and allow to bake until golden brown in color, cheese has melted and the cauliflower is knife tender, approximately 45 minutes.
5. Remove from oven, slightly cool and serve.
Kitchen Note: For a lighter version, consider using whole milk in place of the cream but keep in mind the cream gives it a lovely richness…plus there is only 1/2 cup for 4 to 6 servings! Everything in moderation, right?