Barefoot Contessa S Cauliflower Gratin Recipe

Ingredients for Barefoot Contessa S Cauliflower Gratin

• 1 large head cauliflower, cut into florets
• Kosher Salt
• Unsalted Butter
• All Purpose Flour
• 2 cups whole milk
• Fresh Ground Black Pepper
• 1/4 teaspoon freshly grated nutmeg
• 7/8 cup (about 1 3/4 ounces) grated Gruyère cheese
• Parmesan Cheese
• Fresh Breadcrumb

How to Make Barefoot Contessa S Cauliflower Gratin

1. Preheat oven to 375°F (190°C).
2. 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.
3. 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.
4. Gradually whisk in the hot milk until smooth. Bring to a simmer, whisking constantly, until thickened (about 1 minute).
5. Remove from heat and stir in 1 teaspoon salt, pepper, nutmeg, 1/2 cup Gruyère cheese and the Parmesan cheese.
6. Pour 1/3 of the cheese sauce into the bottom of an 8x11 inch baking dish. Arrange the cooked cauliflower over the sauce.
7. Pour the remaining cheese sauce evenly over the cauliflower.
8. In a small bowl, combine the bread crumbs and remaining 1/4 cup Gruyère cheese.
9. Sprinkle the breadcrumb mixture evenly over the gratin.
10. Melt the remaining 2 tablespoons of butter and drizzle over the top.
11. Season with the remaining 1/2 teaspoon salt and pepper.
12. Bake for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
13. Serve hot and enjoy!