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Cauliflower Gratin Recipe

Thick and creamy with a hint of nutmeg, this recipe hits the spot every time.  It is simply luscious! and seems almost too good to be true since it's low carb and gluten-free.  You can't help but go back for 3rd and 4th! | www.lakesidetable.com

Course Side Dish
Cuisine American, French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 3 pounds cauliflower* chopped into 1-2 inch pieces
  • 1 1/2 tablespoon corn starch
  • 1 cup milk cold
  • 2 cup heavy cream heated
  • 1 tablespoon freeze dried shallots or 1 shallot minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon nutmeg grated
  • 3 teaspoons fresh thyme 1 teaspoon dried
  • 1 cup Gruyere cheese or swiss, grated
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon salt

Equipment

  • measuring spoons and cups
  • medium heavy sauce pan
  • wooden spoon
  • whisk
  • casserole dish

Instructions

  1. Preheat oven to 375 degrees.
  2. Put chopped cauliflower into a 9x13 inch casserole dish.

  3. Mix the corn starch with the cold milk until it is smooth. Pour the cream into the sauce pan and put it over low heat. Whisk in the corn starch milk mixture and shallots. Turn up the heat to medium and whisk constantly until it is thick and bubbling. Turn off the heat.

  4. Add salt, pepper, nutmeg, thyme, parmesan, and 1/2 cup of Gruyere. Stir well. Pour over cauliflower. Sprinkle remaining Gruyere and a grind or 2 of black pepper over the top.
  5. Bake for 45 minutes or until cauliflower is tender and the top is golden.

Recipe Notes

Inspired by Ina Garten For a lower fat option check out Ina Garten’s Cauliflower au Gratin.

*3lbs of cauliflower is approximately 2 medium heads of cauliflower.

The cornstarch is used to thicken the sauce.  If you're not opposed to gluten or if you don't have cornstarch on hand this is an alternative way to thicken the sauce:

  1. Over medium heat, first melt 1 1/2 tablespoon butter in the pan, then add 1 1/2 tablespoon all purpose flour. (This is called a rue.)
  2. Stir them together until the flour bubbles and just starts to turn a wee bit darker.   
  3. Heat the cream and milk together in the microwave until hot to the touch.
  4. Add the milk and cream mixture to the rue (flour/butter mixture) and stir until it thickens up.
  5. Now you can pick up the above recipe by adding the spices and cheeses.  Enjoy!