Cauliflower Au Graten
With a plain entree this side dish spiffs up any menu with it’s cheesy great taste.
Ingredients for Cauliflower Au Graten
- 1 large head of cauliflower
- 8 ounces sharp cheddar cheese grated or your choice of cheese
- 1 shallot minced
- 2 Tbs butter
- 2 Tbs flour
- 1 cup heavy cream warmed
- salt & pepper
- 2-3 Tbs bread crumbs
Directions for Cauliflower Au Graten
Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don’t worry if it isn’t too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
Preheat oven to 375º
In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.
Here are a few items to help make this recipe:
Corningware French White 6 White Includes: 1.5 Qt and 2.5 Qt Round casserole w/covers
Farberware Classic Stainless Steel 3-Quart Stack ‘N Steam Saucepot and Steamer
A very nice, very cheesey sauce, just lovely, but I’m not too sure about the white things in there but covered with cheese who can tell. 5 paws.
- 1 large head of cauliflower
- 8 ounces sharp cheddar cheese grated
- 1 shallot minced
- 2 Tbs butter
- 2 Tbs flour
- 1 cup heavy cream warmed
- salt & pepper
- 2-3 Tbs bread crumbs
- Core the cauliflower and separate the florets cutting the larger ones into bite size pieces.
- The best cooking method is to steam the cauliflower. If you do not have a steamer boil the florets until just slightly tender.
- To steam the cauliflower, put the florets into the steamer basket bring the water up to a boil, cover the pot and allow to boil and steam for 2 minutes then turn heat off and let the pot sit covered for about 10 minutes. Test cauliflower by piercing with a sharp knife or fork to see if tender. Once tender remove to a bowl to stop the cooking process.
- In a sauce pan melt the butter, add the shallot and cook until softened. Add the flour and stir to combine until all the raw flour is gone. Add the cream and bring up heat to a boil stirring constantly. when the sauce begins to thicken remove from the heat. Don't worry if it isn't too thick it will thicken more when you add the grated cheddar. Add the Cheddar and stir until cheese is completely melted and combined. Taste and adjust seasoning. Add the cauliflower and stir to coat completely.
- Preheat oven to 375º
- In a 2 qt casserole pour the cauliflower , topping with the excess sauce. Sprinkle the bread crumbs over the top. and bake for 30 -45 minutes until bread crumbs are lightly browned and the sauce is bubbly.
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