Cauliflower Gratin
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.
Cauliflower Gratin
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.
Cooking Instructions
- 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.
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