Smothered in a rich, creamy Gruyère-cheese sauce, then sprinkled with toasted parmesan bread crumbs, cauliflower becomes a favorite-comfort-food contender.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 350°F. In a food processor, pulse bread and parmesan until coarse crumbs form.
Step 2
In a large saucepan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute (do not let it darken). Gradually whisk in milk.
Step 3
Add cauliflower, and season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover, and cook until cauliflower is starting to soften, about 5 minutes. Remove from heat; gradually stir in Gruyère.
Step 4
Transfer cauliflower mixture to a 2-quart baking dish, and sprinkle evenly with bread-crumb mixture. Cover with aluminum foil; bake until cauliflower is just tender when pierced with the tip of a sharp knife, about 20 minutes. Remove foil, and continue baking until bread crumbs are golden brown, about 20 minutes more. Serve hot.
Cutting Florets
Step 5
For even cooking, cut the florets into similar sizes, leaving the small ones whole and halving or quartering the large ones.
