Cauliflower Gratin

Name: Cauliflower Gratin (Gratin au Choufleur)
Yield: Makes 6 Side-Dish Servings
Cuisine: France
Ingredients: 2 tablespoons salt; 1 head cauliflower (about 2 pounds); 1 teaspoon butter, softened; 3 cups (750 ml) (1 recipe) béchamel Sauce; 2 cups [225 g] grated cheese such as Gruyère (about ⅓ pound); 2 cups [225 g] grated cheese such as Gruyère (about ⅓ pound)

Gratin au Choufleur

Preparation info

Makes
6
Side-Dish Servings

Difficulty
Easy

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Preheat the oven to 375°F[190°C/gas mark 5].

Bring about 4 quarts [4 l] of water to a rolling boil with the salt. Break off and discard the green leaves around the cauliflower. Cut the

Ingredients

Preheat the oven to 375°F[190°C/gas mark 5].

Bring about 4 quarts [4 l] of water to a rolling boil with the salt. Break off and discard the green leaves around the cauliflower. Cut the