cauliflower gratin with mornay sauce

Categories: Veggies and Sides, Posted by Sandy Bergsten


2 tablespoons butter

2 tablespoons flour

1 1/2 cups whole milk

2 ounces shredded gruyere

1 teaspoon salt

1 pinch nutmeg

1 egg yolk

1/3 cup heavy cream

¾ cup grated Parmesan, divided

1/2 teaspoon freshly ground black pepper

2 1/2 pounds cauliflower, cored and cut into 1-inch pieces



Preheat oven to 400º F.

Bring a pot of salted water to a boil. Add cauliflower florets, cover with lid, and cook for 4 minutes. Drain the cauliflower and run them under cold water. Transfer florets to a paper towel-lined plate to dry.

Melt butter in a small pot over medium heat, then add flour and whisk. Add the milk, whisking constantly, until it just starts to boil. Stir in the gruyere and continue to whisk until melted and the sauce starts to thicken, about 3 minutes. Add salt and nutmeg. Remove sauce from heat and let cool for 10 minutes. Whisk in egg yolk, heavy cream, half cup parmesan, and pepper. Set aside.

Coat the bottom of a 10-inch square or similar baking dish with a thin layer of Mornay sauce. Arrange cauliflower florets on top of sauce and top with the remaining Mornay. Sprinkle with the remaining quarter cup Parmesan on top.

Bake for about 15 minutes. Turn broiler onto high and cook until top starts to brown, about 5 minutes.

Serves 4-5

Note: the cauliflower can be cooked, blanched, set on paper towels, covered and refrigerated 24 hours in advance. The mornay sauce can be made a day ahead as well, cover the surface of with plastic wrap and refrigerate. Carefully warm the sauce in the microwave for 30 seconds, stir well and repeat if necessary to bring to room temperature. If the cauliflower is made ahead and refrigerated, take out of the refrigerator and let come to room temperature before continuing.

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