Summary
| Yield | |
|---|---|
| Source | Chef Matthew Riznyk |
| Prep Time | 45 minutes |
Description
Chef Matthew developed this recipe specifically for our friends at Organic Valley, highlighting their top quality milk and cheddar.
Ingredients
- 1 3 pound head cauliflower, cut into small florets
- 4 T (1/2 stick) unsalted butter, divided
- 3 T all-purpose flour
- 2 c hot organic valley milk
- 1⁄4 t grated nutmeg
- 3⁄4 c freshly grated organic valley cheddar, divided
- 1⁄2 c freshly grated parmesan
- 1⁄4 c bread crumbs
- salt and pepper
Instructions
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 and drain. Place on a sheet pan and dry in the oven for 2 minutes or until moisture is removed from the surface.
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, pepper, nutmeg, 1/2 cup of the Cheddar and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the 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.