Ina's Make-Ahead Cauliflower Gratin How-To | Food Network

Cauliflower Gratin Recipe courtesy of Ina Garten Total: 50 min

Prep: 20 min

Cook: 30 min

Yield: 4 to 6 servings

Level: Easy

Ingredients

1 (3-pound) head cauliflower, cut into large florets Kosher

salt 4 tablespoons (1/2 stick)

unsalted butter, divided 3 tablespoons

all-purpose flour 2 cups

hot milk 1/2 teaspoon

freshly ground black pepper 1/4 teaspoon

grated nutmeg 3/4 cup

freshly grated Gruyere, divided 1/2 cup

freshly grated Parmesan 1/4 cup

fresh bread crumbs

Directions

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. Drain. 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, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained 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.