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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Side Dishes

Cauliflower Gratin

Serving Size:Serves 4-6

Ingredients

  • 4 Tablespoons (1/2 stick) unsalted butter, divided
  • 3 Tablespoons all purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan, like American Grana
  • 1/4 cup fresh bread crumbs

Adapted From:FoodNetwork.com

Description

A tasty side dish with pork, poultry or beef

Preparation

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature. 
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