This will be a side dish to go along with the duck on Thanksgiving.

Cauliflower au Gratin

1 medium sized head of cauliflower
2 Tbs. butter
2 Tbs. flour
1 c. milk
8 oz. gruyere cheese, shredded
a pinch or two of ground nutmeg
1/4 c. breadcrumbs lightly tossed with melted butter
pepper

Cut the cauliflower into florets and steam over salted water until fork
tender. Place in a buttered baking dish and set aside.

Prepare a basic bechamel by whisking together melted butter with flour then
stirring in milk 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. Combine
buttered breadcrumbs with the remaining cheese and sprinkle it over the top.
Bake at 350F for 20-25 minutes until golden brown.

Jill

In article >,
"jmcquown" > wrote:

> This will be a side dish to go along with the duck on Thanksgiving.
>
> Cauliflower au Gratin
>
> 1 medium sized head of cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. milk
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg
> 1/4 c. breadcrumbs lightly tossed with melted butter
> pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour then
> stirring in milk 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. Combine
> buttered breadcrumbs with the remaining cheese and sprinkle it over the top.
> Bake at 350F for 20-25 minutes until golden brown.
>
> Jill

Lower carb than spuds, thanks Jill!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> This will be a side dish to go along with the duck on Thanksgiving.
>>
>> Cauliflower au Gratin
>>
>> 1 medium sized head of cauliflower
>> 2 Tbs. butter
>> 2 Tbs. flour
>> 1 c. milk
>> 8 oz. gruyere cheese, shredded
>> a pinch or two of ground nutmeg
>> 1/4 c. breadcrumbs lightly tossed with melted butter
>> pepper
>>
>> Cut the cauliflower into florets and steam over salted water until fork
>> tender. Place in a buttered baking dish and set aside.
>>
>> Prepare a basic bechamel by whisking together melted butter with flour
>> then
>> stirring in milk 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. Combine
>> buttered breadcrumbs with the remaining cheese and sprinkle it over the
>> top.
>> Bake at 350F for 20-25 minutes until golden brown.
>>
>> Jill
>
> Lower carb than spuds, thanks Jill!
> --
> Peace! Om
>

You're welcome! I've made this before but not in a long time. Figured it
was time to dig it out again You may omit the breadcrumbs if you wish...
it doesn't make much difference to the finished dish.

Jill

jmcquown wrote:
> This will be a side dish to go along with the duck on Thanksgiving.
>
> Cauliflower au Gratin
>
> 1 medium sized head of cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. milk
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg
> 1/4 c. breadcrumbs lightly tossed with melted butter
> pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then stirring in milk 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. Combine
> buttered breadcrumbs with the remaining cheese and sprinkle it over the
> top. Bake at 350F for 20-25 minutes until golden brown.
>
> Jill

Yes, I love this stuff and had it many years on Thanksgiving. Sometimes
the English cook who was preparing it would do the entire head whole,
and sometimes it was also served with broccoli. It was always a favorite
of mine at Thanksgiving.

jmcquown wrote:
>
> This will be a side dish to go along with the duck on Thanksgiving.
>
> Cauliflower au Gratin

Tastes good with broccoli or cabbage too


>
> 1 medium sized head of cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. milk
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg
> 1/4 c. breadcrumbs lightly tossed with melted butter
> pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour then
> stirring in milk 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. Combine
> buttered breadcrumbs with the remaining cheese and sprinkle it over the top.
> Bake at 350F for 20-25 minutes until golden brown.
>
> Jill

On 2009-11-23 18:58:02 -0500, "jmcquown" > said:

> Cauliflower au Gratin

<recipe snipped>

I am absolutely drooling over this.
Thanks for posting!!!!

stace

In article >,
"jmcquown" > wrote:

> > Lower carb than spuds, thanks Jill!
> > --
> > Peace! Om
> >
>
> You're welcome! I've made this before but not in a long time. Figured it
> was time to dig it out again You may omit the breadcrumbs if you wish...
> it doesn't make much difference to the finished dish.
>
> Jill

Or I can use an alternative.
Some people use crumbled chicharones.
Ground Almonds or Macadamias would work too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

jmcquown wrote:
> This will be a side dish to go along with the duck on Thanksgiving.
>
> Cauliflower au Gratin
>
> 1 medium sized head of cauliflower
> 2 Tbs. butter
> 2 Tbs. flour
> 1 c. milk
> 8 oz. gruyere cheese, shredded
> a pinch or two of ground nutmeg
> 1/4 c. breadcrumbs lightly tossed with melted butter
> pepper
>
> Cut the cauliflower into florets and steam over salted water until fork
> tender. Place in a buttered baking dish and set aside.
>
> Prepare a basic bechamel by whisking together melted butter with flour
> then stirring in milk 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. Combine
> buttered breadcrumbs with the remaining cheese and sprinkle it over the
> top. Bake at 350F for 20-25 minutes until golden brown.
>
> Jill

I prefer a Mornay sauce but other than that....another form of
presentation is to break the cauliflower into florets that can be
reassembled, cook in boiling water, drain well, and sautŽ in butter in a
pan.

Arrange the florets in a suitable sized round bowl to re form it to its
original shape, filling the center with a few tablespoons of sauce Mornay.

Coat the bottom of a gratin dish with sauce Mornay and demould the
cauliflower on top. Cover completely with more sauce, sprinkle with a
mixture of grated cheese and fine dry white bread crumbs, and sprinkle
with melted butter, gratinate quickly in a hot oven.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Nov 23, 11:04Â*pm, "Mr. Joseph Littleshoes Esq." >
wrote:
> jmcquown wrote:
> > This will be a side dish to go along with the duck on Thanksgiving.
>
> > Cauliflower au Gratin
>
> > 1 medium sized head of cauliflower
> > 2 Tbs. butter
> > 2 Tbs. flour
> > 1 c. milk
> > 8 oz. gruyere cheese, shredded
> > a pinch or two of ground nutmeg
> > 1/4 c. breadcrumbs lightly tossed with melted butter
> > pepper
>
> > Cut the cauliflower into florets and steam over salted water until fork
> > tender. Â*Place in a buttered baking dish and set aside.
>
> > Prepare a basic bechamel by whisking together melted butter with flour
> > then stirring in milk until the sauce is thickened and smooth. Â*Remove
> > the sauce from the heat. Â*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. Â*Combine
> > buttered breadcrumbs with the remaining cheese and sprinkle it over the
> > top. Bake at 350F for 20-25 minutes until golden brown.
>
> > Jill
>
> I prefer a Mornay sauce but other than that....another form of
> presentation is to break the cauliflower into florets that can be
> reassembled, cook in boiling water, drain well, and sautŽ in butter in a
> pan.
>
> Arrange the florets in a suitable sized round bowl to re form it to its
> original shape, filling the center with a few tablespoons of sauce Mornay..
>
> Coat the bottom of a gratin dish with sauce Mornay and demould the
> cauliflower on top. Â*Cover completely with more sauce, sprinkle with a
> mixture of grated cheese and fine dry white bread crumbs, and sprinkle
> with melted butter, gratinate quickly in a hot oven.
> --
>
> Mr. Joseph Littleshoes Esq.
>
> Domine, dirige nos.
> Let the games begin!http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Roast the cauliflower rather than steam it first. Brings out the
nuttiness in the vegetable. You might not actually want the cheese
once you taste it without!