It’s not too late to add this side dish to your Thanksgiving table. I did not grow up celebrating Thanksgiving but this dish from my childhood has all the makings to be part of the feast: creamy, cheesy and easy! This is my mac&cheese comfort food. Great on its own with a tossed salad for lunch or add some leftover cooked ham to the cauliflower and you have dinner.
GRATIN DE CHOU-FLEUR
- Medium size cauliflower cut into 2 inch chunks florets and pieces, you will have about 8 to 10 cups of florets
- 4 tablespoon unsalted butter
- 4 tablespoon all purpose flour
- 3 cups warm milk
- pinch of nutmeg
- salt and pepper
- 1.5 cup grated gruyere or cheddar cheese
Put florets in a colander, rinse and clean under cold water. Bring a large pot of water to boil. Add a pinch of salt, drop the cauliflower in the boiling water, reduce the heat to medium/high and cook for 8 minutes. Drain the florets, transfer to a large bowl and set aside.
In the meantime, melt the butter in a saucepan. Add the flour, stir and cook for 2 minutes. Slowly whisk in the milk and keep whisking until thick about 5 minutes. Add a pinch of nutmeg and salt and pepper to taste. Off heat stir in a half cup of the cheese before slowly mixing it into the bowl with the cauliflower until the florets are covered with the mixture.
Butter a gratin or lasagna dish with one tablespoon of butter. Transfer the cauliflower to the dish and sprinkle with the remaining one cup of cheese. At this point you can cover the dish, refrigerate and bake the next day.
Preheat the oven at 350 degrees and bake the gratin for 20 to 30 minutes or until bubbly and the cheese is melted and golden.
From my kitchen to yours!
CK, la fille du boucher