cauliflower gratin

People, I am worried I am turning into a one trick pony. I might need to start taking a look at my recipe pacing and selection so I do not become known as that girl that is all about cauliflower, all of the time.  But, this recipe is such a foundational formula for transforming vegetables into something unreasonably good that I felt I had no other option but to share it with you (despite the fact I used the humble cauliflower as my vegetable model for today’s demonstration).

The formula is a follows: 1) blanch a sturdy vegetable (potatoes, carrots, broccoli) in boiling water until the tip of a knife inserted into the vegetable easily releases, 2) make a simple bechamel and throw some cheese (aka sauce mornay) (recipe below), 3) layer some of the sauce in a buttered baking dish, then all of the vegetables, then the remaining sauce, 4) top with breadcrumbs, a handful of cheese and a few dots of butter, and 5) Bake at 375 degrees for about 30 minutes until hot and bubbly.  Voilà, gratin!

Due to a few commitments for my job, this week has been hectic, fun and completely devoid of home cooked meals.  Eating out every night has its perks, particularly when you enjoy the company you share the meals with.  Like all good things, this too will come to an end shortly and I cannot wait to get back into my kitchen and cook something that tastes like home.  Needless to say, this gratin is at the top of my list.

cauliflower au gratin with cheese
adapted from Mastering the Art of French Cooking, Volume I
yields 4-6 side dish servings

1 8-inch head cauliflower, cut into flowerets
2-1/2c sauce mornay (recipe below)
salt and pepper
2T fine, dry, white bread crumbs mixed with 2T grated Swiss cheese
2T melted butter

Move an oven rack to the top third of the oven and preheat to 375 degrees. Lightly butter a 2-quart baking dish (I used a pie dish).

Bring a large pot of water to a boil. Salt the water and add the cauliflower flowerets. Blanch for 9-12 minutes, drain and the rinse for 1 minute under very cold tap water.

Spread 1/3 of the sauce mornay over the bottom of the baking dish. Add the cauliflower in an even layer over the sauce and season with salt and pepper. Pour on the rest of the sauce and sprinkle with the bread crumbs and cheese. Dribble on the melted butter.

Bake for about 30 minutes until warmed through and browned slightly. Serve hot.

sauce mornay
adapted from Mastering the Art of French Cooking, Volume I
yields 4-6 side dish servings

2-1/2T butter
3-1/2T flour
3c milk
1/4c grated Swiss cheese
salt and pepper
pinch of nutmeg
pinch of cayenne

In a medium saucepan, melt the butter over low heat. Stirring constantly, add the flour and cook slowly until the butter and flour froth together for 2 minutes without coloring. Meanwhile, in a small saucepan, heat the milk with a pinch of salt over medium-low heat.

Remove from the heat and as soon as the butter-flour mixture has stopped bubbling. Pour in the warm milk into the mixture and whisk vigorously until blended. Raise the heat to medium and whisk until the sauce comes to a boil. Boil for one minute, stirring constantly.

Remove from the heat and season with salt and pepper. Beat in the cheese until it has melted and blended with the sauce. Season to taste with the salt, pepper, nutmeg and cayenne.