People ask for this recipe so I thought I'd post it.

CAULIFLOWER GRATIN

Uniformly sized florets are crucial for even cooking; don't
be afraid to use a ruler when preparing the cauliflower.


4 tablespoons (1/2 stick) unsalted butter
4 slices high-quality white sandwich bread,
torn into quarters
Salt and pepper
1 head cauliflower (2 pounds)
1 shallot, minced
1 garlic clove, minced
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1 teaspoon minced fresh thyme (I use dried even though they
recommend fresh)
Pinch nutmeg
Pinch cayenne pepper

SERVES 4 to 6
PREP TIME: 10 minutes


TOTAL TIME: 50 minutes


1. Melt 2 tablespoon of the butter. Pulse the melted butter,
bread, 1/4 teaspoon salt, and 1/8 teaspoon pepper together
in a food processor until coarsely ground, about 6 pulses. Set
aside.

2. Adjust an oven rack to the middle position and heat the oven
to 450 degrees. Bring 4 quarts water and 1 tablespoon salt to a
boil in a large pot over high heat. Cut the cauliflower into l-inch
florets. Boil the florets until they are mostly tender but remain
slightly crunchy at the core, about 4 minutes. Drain through a
colander, rinse to cool, and let drain thoroughly.

3. Melt the remaining 2 tablespoons butter in a 12-inch skillet
over medium heat. Add the shallot and cook until softened,
about 2 minutes. Stir in the garlic and cook until fragrant,
about 30 seconds. Stir in the flour to coat the vegetables.
Whisk in the cream and bring to a boil. Stir in 1/2 cup of the
Parmesan, the thyme, nutmeg, cayenne, 1/4 teaspoon salt,
and 1/8 teaspoon pepper.

4. Off the heat, gently stir in the cooked cauliflower.Transfer
the mixture to a 7 by ll-inch casserole dish and sprinkle with
the remaining 1/4 cup Parmesan and the breadcrumb mixture.
Bake until golden brown and the sauce is bubbling around the
edges, about 12 minutes.

Make ahead:

This gratin can be prepared through Step 3 and the topping,
sauce, and cauliflower held in the refrigerator separately, each
wrapped tightly in plastic wrap, for up to 2 days. Before proceeding
with step 4, reheat the sauce.

On Thu, 13 Apr 2017 09:29:08 -0400, Nancy Young
> wrote:

>People ask for this recipe so I thought I'd post it.
>
>CAULIFLOWER GRATIN
>
>Uniformly sized florets are crucial for even cooking; don't
>be afraid to use a ruler when preparing the cauliflower.
>
>
>4 tablespoons (1/2 stick) unsalted butter
>4 slices high-quality white sandwich bread,
> torn into quarters
>Salt and pepper
>1 head cauliflower (2 pounds)
>1 shallot, minced
>1 garlic clove, minced
>1 tablespoon all-purpose flour
>1 1/2 cups heavy cream
>1 1/2 ounces Parmesan cheese, grated (3/4 cup)
>1 teaspoon minced fresh thyme (I use dried even though they
> recommend fresh)
>Pinch nutmeg
>Pinch cayenne pepper
>
>SERVES 4 to 6
>PREP TIME: 10 minutes
>
>
>TOTAL TIME: 50 minutes
>
>
>1. Melt 2 tablespoon of the butter. Pulse the melted butter,
> bread, 1/4 teaspoon salt, and 1/8 teaspoon pepper together
> in a food processor until coarsely ground, about 6 pulses. Set
> aside.
>
>2. Adjust an oven rack to the middle position and heat the oven
> to 450 degrees. Bring 4 quarts water and 1 tablespoon salt to a
> boil in a large pot over high heat. Cut the cauliflower into l-inch
> florets. Boil the florets until they are mostly tender but remain
> slightly crunchy at the core, about 4 minutes. Drain through a
> colander, rinse to cool, and let drain thoroughly.
>
>3. Melt the remaining 2 tablespoons butter in a 12-inch skillet
> over medium heat. Add the shallot and cook until softened,
> about 2 minutes. Stir in the garlic and cook until fragrant,
> about 30 seconds. Stir in the flour to coat the vegetables.
> Whisk in the cream and bring to a boil. Stir in 1/2 cup of the
> Parmesan, the thyme, nutmeg, cayenne, 1/4 teaspoon salt,
> and 1/8 teaspoon pepper.
>
>4. Off the heat, gently stir in the cooked cauliflower.Transfer
> the mixture to a 7 by ll-inch casserole dish and sprinkle with
> the remaining 1/4 cup Parmesan and the breadcrumb mixture.
> Bake until golden brown and the sauce is bubbling around the
> edges, about 12 minutes.
>
>Make ahead:
>
>This gratin can be prepared through Step 3 and the topping,
> sauce, and cauliflower held in the refrigerator separately, each
> wrapped tightly in plastic wrap, for up to 2 days. Before proceeding
> with step 4, reheat the sauce.

thank you. I've put it in my recipe file
Janet US

On 4/13/2017 1:00 PM, U.S. Janet B. wrote:
> On Thu, 13 Apr 2017 09:29:08 -0400, Nancy Young
> > wrote:
>
>> People ask for this recipe so I thought I'd post it.
>>
>> CAULIFLOWER GRATIN

>snip<

> thank you. I've put it in my recipe file

There are never leftovers when we bring this.

nancy

On 2017-04-13 17:00:03 +0000, U.S. Janet B. said:

> On Thu, 13 Apr 2017 09:29:08 -0400, Nancy Young
> > wrote:
>
>> People ask for this recipe so I thought I'd post it.
>>
>> CAULIFLOWER GRATIN
>>
>> Uniformly sized florets are crucial for even cooking; don't
>> be afraid to use a ruler when preparing the cauliflower.
>>
>>
>> 4 tablespoons (1/2 stick) unsalted butter
>> 4 slices high-quality white sandwich bread,
>> torn into quarters
>> Salt and pepper
>> 1 head cauliflower (2 pounds)
>> 1 shallot, minced
>> 1 garlic clove, minced
>> 1 tablespoon all-purpose flour
>> 1 1/2 cups heavy cream
>> 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
>> 1 teaspoon minced fresh thyme (I use dried even though they
>> recommend fresh)
>> Pinch nutmeg
>> Pinch cayenne pepper
>>
>> SERVES 4 to 6
>> PREP TIME: 10 minutes
>>
>>
>> TOTAL TIME: 50 minutes
>>
>>
>> 1. Melt 2 tablespoon of the butter. Pulse the melted butter,
>> bread, 1/4 teaspoon salt, and 1/8 teaspoon pepper together
>> in a food processor until coarsely ground, about 6 pulses. Set
>> aside.
>>
>> 2. Adjust an oven rack to the middle position and heat the oven
>> to 450 degrees. Bring 4 quarts water and 1 tablespoon salt to a
>> boil in a large pot over high heat. Cut the cauliflower into l-inch
>> florets. Boil the florets until they are mostly tender but remain
>> slightly crunchy at the core, about 4 minutes. Drain through a
>> colander, rinse to cool, and let drain thoroughly.
>>
>> 3. Melt the remaining 2 tablespoons butter in a 12-inch skillet
>> over medium heat. Add the shallot and cook until softened,
>> about 2 minutes. Stir in the garlic and cook until fragrant,
>> about 30 seconds. Stir in the flour to coat the vegetables.
>> Whisk in the cream and bring to a boil. Stir in 1/2 cup of the
>> Parmesan, the thyme, nutmeg, cayenne, 1/4 teaspoon salt,
>> and 1/8 teaspoon pepper.
>>
>> 4. Off the heat, gently stir in the cooked cauliflower.Transfer
>> the mixture to a 7 by ll-inch casserole dish and sprinkle with
>> the remaining 1/4 cup Parmesan and the breadcrumb mixture.
>> Bake until golden brown and the sauce is bubbling around the
>> edges, about 12 minutes.
>>
>> Make ahead:
>>
>> This gratin can be prepared through Step 3 and the topping,
>> sauce, and cauliflower held in the refrigerator separately, each
>> wrapped tightly in plastic wrap, for up to 2 days. Before proceeding
>> with step 4, reheat the sauce.
>
> thank you. I've put it in my recipe file
> Janet US

Me too.
Many thanks.

--
Vriendelijke groeten, = Regards!

Gerard Schaefers

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