Ingredients for Barefoot Contessa's Cauliflower Gratin
- 1 head (about 2 1/2 pounds) cauliflower, cut into florets
- 1 1/2 teaspoons kosher salt, divided
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 2 cups hot milk
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon ground nutmeg
- 3/4 cup grated Gruyere cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh bread crumbs
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How to Make Barefoot Contessa's Cauliflower Gratin
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 5-6 minutes, until tender-crisp. Drain well and set aside.
- While the cauliflower cooks, melt 2 tablespoons of butter in a medium saucepan over low heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until smooth.
- Gradually whisk in the hot milk until smooth. Bring to a simmer, whisking constantly, until thickened (about 1 minute).
- Remove from heat and stir in 1 teaspoon salt, pepper, nutmeg, 1/2 cup Gruyère cheese and the Parmesan cheese.
- Pour 1/3 of the cheese sauce into the bottom of an 8x11 inch baking dish. Arrange the cooked cauliflower over the sauce.
- Pour the remaining cheese sauce evenly over the cauliflower.
- In a small bowl, combine the bread crumbs and remaining 1/4 cup Gruyère cheese.
- Sprinkle the breadcrumb mixture evenly over the gratin.
- Melt the remaining 2 tablespoons of butter and drizzle over the top.
- Season with the remaining 1/2 teaspoon salt and pepper.
- Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
28g
Fat
82g
Carbs
10g
