Cauliflower Gratin with Leeks and Gruyere
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 6
Ingredients
Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters2 tablespoons unsalted butter, softened¼ teaspoon table salt ⅛ teaspoon ground black pepperFilling
table salt 1 large head cauliflower (about 3 pounds), trimmed into ¾-inch florets (see illustrations, below)2 tablespoons unsalted butter 1 medium shallot, minced (about 2 tablespoons)3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into ¼-inch pieces (about 1 cup)1 clove garlic, minced1 tablespoon unbleached all-purpose flour 1 ½ cups heavy cream pinch fresh ground nutmeg pinch cayenne pepper ⅛ teaspoon ground black pepper 1 teaspoon minced fresh thyme leaves ½ cup Gruyère cheese (2 ounces), plus 2 tablespoonsBefore You Begin
Although this dish goes together quickly, you can prepare the topping and blanch the cauliflower (steps 1 and 2) an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving.
Instructions
- Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.
- Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
- Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.
for the topping
for the filling
Yield
Serves 6Ingredients
Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into ¾-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into ¼-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 ½ cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
⅛ teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
½ cup Gruyère cheese (2 ounces), plus 2 tablespoons
Test Kitchen Techniques
Ingredients
Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into ¾-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into ¼-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 ½ cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
⅛ teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
½ cup Gruyère cheese (2 ounces), plus 2 tablespoons
Test Kitchen Techniques
Ingredients
Bread Crumb Topping
4 slices white sandwich bread with crusts, each slice torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Filling
table salt
1 large head cauliflower (about 3 pounds), trimmed into ¾-inch florets (see illustrations, below)
2 tablespoons unsalted butter
1 medium shallot, minced (about 2 tablespoons)
3 leeks, halved using white and light green parts only, rinsed, sliced crosswise into ¼-inch pieces (about 1 cup)
1 clove garlic, minced
1 tablespoon unbleached all-purpose flour
1 ½ cups heavy cream
pinch fresh ground nutmeg
pinch cayenne pepper
⅛ teaspoon ground black pepper
1 teaspoon minced fresh thyme leaves
½ cup Gruyère cheese (2 ounces), plus 2 tablespoons
Test Kitchen Techniques
Why This Recipe Works
In developing a cauliflower gratin recipe, our goal was to marry tender yet toothsome cauliflower florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We parcooked the florets before adding them to the gratin to ensure just the right amount of cooking time. Then we made a simple Mornay sauce with shallots, garlic, nutmeg, and cayenne, and added Gruyère cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our cauliflower gratin recipe, giving it a perfectly toasted crust.
Before You Begin
Although this dish goes together quickly, you can prepare the topping and blanch the cauliflower (steps 1 and 2) an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving.
Instructions
- Pulse bread, butter, salt, and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses; set aside.
- Adjust oven rack to middle position; heat oven to 450 degrees. Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
- Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and 1/2 cup cheese until incorporated. Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining 2 tablespoons cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately.
for the topping
for the filling
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments