Cauliflower Gruyere Gratin
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Cauliflower Gruyere Gratin
4 cups cauliflower florets, trimmed and washed
Place the uncooked cauliflower florets into an ungreased 9 inch square glass baking dish.
For the gruyere sauce:
In the microwave, scald
2 cups whole milk
In a medium saucepan over medium heat, cook together for 2 minutes
3 tablespoon butter
2 tablespoon flour
¼ teaspoon black pepper
½ teaspoon sea salt
Whisking constantly, slowly pour in scalded milk. Continue to cook for 2 more minutes stirring constantly. Stir in:
6 ounces smoked gruyere cheese, grated (You can substitute Asiago, Parmesan or Romano.)
1 teaspoon tarragon
2 tablespoon Dijon mustard
Pour over the clauliflower florets.
Crumb topping
1 cup dry breadcrumbs
1 ounce grated smoked gruyere
1 ounce grated parmesan
2 tablespoon melted butter
¼ teaspoon cracked black pepper
Sprinkle the crumb mixture over the cauliflower and sauce and bake for about 40 minutes or until bubbling and the cauliflower is fork tender. Let stand five minutes before serving.
