Cauliflower Gratin

People have many reasons for loving the fall. The leaves, the cool weather after the heat of another long summer, the football, apples and pumpkins. Some people (maybe me) love the fall because it ushers in the holiday season, our favorite time of the year.

But Noel, my friends, has a very unique reason for loving the fall. Noel loves cruciferous vegetables–no love is not too strong of a word–and those crucifers really take off in the fall. Yes, they also grow in the spring, but apparently the warming days of the spring actually damage the growth, making the real season for cruciferous veggies the fall.

So how much does Noel love cruciferous veggies? Well, lets just say I’ve seen him empty more than a few crudite trays of their cauliflower and broccoli. And this fall, Noel has the cruciferous bug BAD. I didn’t actually realize how bad, in fact, until looking up the wikipedia article linked to above. It seems his selections from our weekly CSA have actually been a parade of crucifers–kale, kohlrabi, broccoli, bok choy, and radishes–all without me actually catching on! And he was eyeing up those brussel sprouts last week at the market…

So what do we do with all of those cruciferious goodness? Well, it’s been a bit of a challenge. I mean, really, steamed crucifers get boring after a while. So how happy was I when Noel suggested we make cauliflower gratin, from this recipe I had sent him AGES ago. I guess sometimes his meticulous organization of old email does pay off!

Cauliflower Gratin
Adapted from Ina Garten via Smitten Kitchen

Leave it to the Barefoot Contessa to come up with something absolutely DELICIOUS to do with cauliflower which typically (sorry Noel, I know it’s one of your top loves, after me and the Orioles) is not one of my favorite vegetables. This recipe is called a gratin, but what we discovered is that you’re basically making cauliflower macaroni and cheese, minus the macaroni. So if you’re in the mood for some healthy homestyle and comfort cooking, this is definitely a recipe to try out! It’s hearty enough to eat as a main dish, with maybe a salad as a side. And as a bonus, you can prepare the whole thing up to where you’re supposed to put it in the oven but instead put it into the fridge for a few hours until you’re ready to eat. When the time comes, put it in the oven for 20-25 minutes, and you’re done!

Ingredients:

• 1 (3-pound) head cauliflower, cut into large florets
• Kosher salt
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 3 tablespoons all-purpose flour
• 2 cups hot milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated nutmeg
• 1 1/4 cup freshly grated cheddar, we used Kerrygold Irish Cheddar
• 1/4 cup fresh bread crumbs

Directions:

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, and 1 cup of the cheddar.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheddar and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

I actually enjoyed this so much, there’s another head of cauliflower in our crisper right now waiting for the same treatment. And who knows, maybe together Noel and Ina can make a crucifer lover out of me afterall!

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