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Cauliflower au Gratin

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Cauliflower au Gratin

(Taken from Professional Cooking, 7th Edition)

1 head cauliflower

2 Tbsp. butter

2 Tbsp. flour

1 cup milk

6 oz. shredded gruyere

1 oz. dry bread crumbs

¾ oz. Parmesan cheese, grated

Pinch nutmeg

Pinch white pepper



  1. Cut the cauliflower into small flowerets and steam until just fork tender.
  2. Prepare the sauce: Melt the butter in a small saucepan on low heat. Add the flour to make a white roux. Cool slightly.  Gradually add the milk, beating constantly to form a smooth sauce. Bring to a boil, stirring constantly. Reduce heat and simmer. Simmer about 10-15 minutes, stirring occasionally.
  3. Remove the sauce from the heat and gradually stir in about half of the gruyere cheese, the pepper and the nutmeg.
  4. Place the steamed cauliflower in a buttered baking dish and cover evenly with the cheese sauce. Mix bread crumbs and Parmesan cheese together; sprinkle over cauliflower and bake for 25 minutes at 350°F (180°C) or until golden brown.


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