Laura Calder's Cauliflower au gratin
Chatelaine
* PLUS Cooking time: 6 minutes, Standing Time: 10 minutes, Broiling Time: 5 minutes
“I make this for myself or for very intimate suppers when I’m with another hungry person or two who, like me, are craving the comfort of something warm and tasty,” Calder says.
Ingredients
-
1 1/2 cups
milk
-
1
bay leaf
bay leaves
-
1
garlic clove
garlic cloves
, peeled and halved
-
3 tbsp
butter
-
3 tbsp
all-purpose
flour
-
1/2 cup
grated
gruyère
-
pinch
salt
-
pinch
pepper
-
pinch
paprika
-
pinch
cayenne pepper
GRATIN
-
1
medium
cauliflower
, cut into florets
-
pepper
-
salt
-
1/4 cup
fresh or dry
bread crumbs
-
1 tbsp
melted
butter
-
1/2 cup
grated
parmesan
Instructions
- For sauce, pour milk into a saucepan. Add bay leaf and garlic. Bring to a simmer. Cover and turn off heat. Let infuse for about 10 min. Remove bay leaf and garlic.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 1 min. Gradually whisk in milk. Cook, stirring, until thick, a matter of minutes. Stir in cheese. Season with salt and pepper. Flavour with paprika and cayenne. Set aside.
- Preheat oven to broil. Bring a shallow pot of water to a boil. Set a pop-out steamer in it. Add the cauliflower. Steam until tender, 5 min. Season with salt and pepper. Toss with sauce. Turn into a gratin dish. Scatter with bread crumbs, drizzle with butter, sprinkle with parmesan and bake until bubbling and lightly golden, 5 min.