Sorry I’m a little late with today’s ass fattener. I finally entered the 21st century and got myself a smartphone and have been like a crack addict with it all morning. And I thought Facebook was addicting. A little warning next time, people!
Anyhoo…since we are nearing the holidays, this week’s recipe might be one you’d like to incorporate into your Chrismahanakwanzika repetoire. It’s warm, gooey, and would accompany nearly any cut of meat! Enjoy!
recipe and photo via Sticky, Gooey, Creamy, Chewy
1 (3-pound) head cauliflower, cut into large florets
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
1. Preheat the oven to 375 degrees F.
2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
3. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for about 2 minutes until a roux forms. 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. Remove from heat, add 1 teaspoon of salt, pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
4. 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.