Ooops
"Ophelia" > wrote in message
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> "pavane" > wrote in message
> ...
>
>> Here it is: a little less complex cheese sauce and the double-cooking
>> technique creates a "gooeysticky," drier end product which I like.
>> I'm also considering adding some celeriac or pre-roasted chestnuts
>> to the mix. Not sure about gruyere and chestnuts though. Any thoughts?
>>
>> Thanks for asking.
>>
>> Cauliflower au Gratin de pavane
>>
>> 1 medium sized head of cauliflower, I used Orange Cauliflower
>> 2 Tbs. butter
>> 2 Tbs. flour
>> 1 c. half-and-half
>> 8 oz. gruyere cheese, shredded
>> a pinch or two of ground nutmeg and white pepper
>>
>> Cut the cauliflower into florets and steam over salted water until fork
>> tender. Drain well and place in a buttered baking dish and set aside.
>>
>> Prepare a basic bechamel by whisking together melted butter with flour
>> then
>> stirring in half-and-half then boiling until the sauce is thickened and
>> smooth. Remove
>> the sauce from the heat. Add the nutmeg and pepper and gradually stir in
>> about half of the cheese until it's melted.
>>
>> Pour the cheese sauce over the cauliflower in the baking dish. Sprinkle
>> the
>> remaining cheese over the top. Bake at 350F for 20-25 minutes until
>> golden brown.
>>
>> Remove from oven and refrigerate. Bring back to room temperature and
>> heat again
>> in 350F oven for 25 - 30 minutes or until well browned on top.
>>
>>
>>
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