RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3864
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| Recipe Name: |
The Best Cauliflower Gratin - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.99
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 Slices bread, white torn in quarters
1 Pinch pepper, cayenne
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Directions:
Pulse bread, 2 tablespoons butter, salt and 1/8 teaspoon 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 water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in a large skillet over medium heat; when foam subsides, add shallot and cool until softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to a boil. Stir in nutmeg, cayenne, ¼ teaspoon salt, pepper, thyme, and ½ 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 breadcrumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
282 |
Total Carbs: |
22.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
24.4 |
Fat: |
19.7 |
Protein: |
11.25 |
| Fiber: |
3.46 |
Sodium: |
277.62 |
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