Cauliflower Gratin

Name: Cauliflower Gratin
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 each Yellow onions; 2 tbsp Butter; 1 Olive Oil; 1 head Cauliflower; 1 1/2 cup Milk; 90 grams Goat cheddar; 1 Salt and Pepper

Ryan Goodwin @cook_3814251

San Francisco, California

I had this dish on my first station, years ago. Just a good, simple combo. I changed up the sauce a bit though, swapping a roux base for a cauliflower purée to lighten it up and avoid wasting the tasty cauliflower core.

Ryan Goodwin @cook_3814251

San Francisco, California

Saved

Ingredients

45 mins

2 servings

2 eachYellow onions
2 tbspButter
1Olive Oil
1 headCauliflower
1 1/2 cupMilk
90 gramsGoat cheddar
1Salt and Pepper

Saved

Steps

45 mins

1

Slice up the onion(1/4" slices) and toss it in a steel sautée pan with some butter on medium low heat. Come back to stir occasionally. If you hear sizzling, stir and reduce the heat slightly. Cook em down to a sweet brown mush and set aside.
2

Preheat oven to 450°F.
3

Pare cauliflower to small florets, reserving the core. Place florets on a baking tray with a little olive oil. Season with salt and pepper and roast for about 15 minutes until cauliflower is beginning to crisp and turn golden brown.
4

As the florets roast, peel and slice the core, then toss it in a pot with the milk. Simmer until cauliflower core is tender.
5

Slice or grate the cheese. Pour the milk and cauliflower mixture into a blender. Purée, adding the cheese slowly. Season with salt and pepper and continue blending to achieve a smooth consistency.
6

Spread the caramelized onions in the bottom of a baking dish. Scatter the cauliflower on top. Pour your cheese sauce evenly over the top to cover the cauliflower.
7

Bake, uncovered, until golden brown.