James Peterson

Cauliflower Gratin

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Preparation info

  • Difficulty

    Easy

  • yield:

    6

    servings

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

Béchamel derivatives, especially Mornay sauce, make excellent toppings for gratins because they brown and become extremely aromatic. Practically any vegetable can be pre-cooked slightly and then baked while covered with sauce.

Ingredients

cauliflower, 1 large bunch or 2 small bunches
mornay sauce 1 qt 1 L
grated gruyère or similar cheese 1½ cups 180 g

Method

  1. Preheat the oven to 350°F (180°C). Cut the cauliflower into florets. Boil for about 5 minutes. Drain and transfer to a gratin dish just large enough to hold the cauliflower in a single layer.
  2. Ladle the Mornay sauce in an even layer over the cauliflower. (A)

  3. Sprinkle the cheese over the gratin. (B)

    Bake until a golden crust forms on top, about 30 minutes.

Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.