Cauliflower Gratin | Emeril Lagasse

Two cauliflower side dishes guaranteed to garner rave reviews at your next gathering. A make-ahead creamy, cheesy gratin is always a popular option. And for a simpler version, cauliflower florets are baked with olive oil, garlic, lemon, and breadcrumbs.

CAULIFLOWER GRATIN
SERVES 6

1 bay leaf
1/2 yellow onion, peeled
3 whole cloves
3 cups milk, whole or skim
1 large head cauliflower, trimmed and cut into 1 inch florets
5 tablespoons unsalted butter
1 tablespoons olive oil
2 tablespoons minced shallots
2 teaspoons minced garlic
3 tablespoons all-purpose flour
Pinch freshly ground nutmeg
1/2 cup grated Gruyère cheese
1/2 cup coarse bread crumbs, such as panko
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoons fresh parsley leaves, roughly chopped


Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Place onion in a 2-quart saucepan and add the milk. Set the saucepan over medium heat and bring to a gentle simmer. Cook, without boiling, for 10 minutes. Remove from heat and strain through a fine mesh sieve. Set aside until ready to use.

Preheat the oven to 400 degrees. Steam cauliflower in a medium saucepan fitted with a steamer basket until just tender, about 10 minutes. Arrange cauliflower in a shallow 2-quart baking dish; set aside.

In a 2-quart saucepan, heat 3 tablespoons butter and olive oil. Add shallots and garlic and sauté until fragrant, about 1 minute. Add flour and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the reserved milk and whisk until smooth. Increase heat and bring to a boil. Reduce heat to a simmer and cook until thickened, smooth, and creamy, about 10 minutes. Remove pan from heat and add nutmeg and grated cheese, stirring until melted. Strain sauce through a sieve and pour evenly over the cauliflower.

Melt remaining 2 tablespoons butter in a small sauté pan and add bread crumbs. Toss well to coat. Season with salt and pepper, and add chopped parsley. Sprinkle bread crumb mixture evenly over cauliflower and bake until top is golden brown and sauce is bubbly, about 25 minutes.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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