Cauliflower Gratin (Gratin de Chou-fleur) is one of the classic French gratin dishes. It’s another great way to eat this veggie besides eating it simply boiled, fried, steamed or even raw. I added ground meat to the original recipe.
1 (3-pound) head cauliflower, cut into large florets
8 ounce ground meat
1 onion, chopped
1 tablespoon vegetable oil
1 cup freshly grated Parmesan
Salt and pepper
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
- Preheat the oven to 375°F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Cook the chopped onion and the ground meat with 1 tablespoon vegetable oil.
- Meanwhile, prepare the béchamel sauce as described here.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish.
- Place the half of the drained cauliflower on top and then spread the meat mixture on top of the cauliflower. And spread half of the béchamel sauce and the parmesan cheese.
- Place the rest of the cauliflower on top, and spread the béchamel sauce. Sprinkle the remaining parmesan cheese on top. Sprinkle with salt and pepper.
- Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
Source: Food Network