Cauliflower Gratin with Two Cheeses

Name: Cauliflower Gratin with Two Cheeses
Yield: Serves 6–8
Ingredients: ¼ cup (1½ oz/45 g) all-purpose flour; 2 oz (60 g) Gruyère cheese, shredded; 1 head cauliflower, cut into florets; Pinch of cayenne pepper; 4 Tbsp (2 oz/60 g) unsalted butter, plus more for greasing; 3 cups (24 fl oz/750 ml) whole milk; 2 oz (60 g) aged Mimolette cheese, shredded; ½ tsp sea salt, or to taste

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Gratins, with their crunchy toppings and oozy interiors, are often made with cheese. For this creamy dish, I use two French cheeses: ever-versatile Gruyère and an aged Mimolette, a lesser-known orange-hued cow’s milk cheese that shreds easily and melts well.

Ingredients

4 Tbsp (2 oz/60 g) unsalted butter, plus more for greasing
1

Side dish
Vegetarian

Method

Preheat the oven to 375°F (190°C). Butter a shallow baking dish. Bring water to a boil in a steamer pan. Arrange the cauliflower florets on the steamer rack, place over the boiling water, cover, and steam until tender when pierced with a fork, about 15 minutes. Do not overcook. Remove