Deluxe Cauliflower Au Gratin

Canadian.Recipes's picture

Sep. 16, 2011

Ingredients

Cauliflower 2 Pound (1 Large Size)
Cold water 2 Cup (32 tbs) (Adjust Quantity As Needed)
Salt 1 Teaspoon
Boiling water 2 Cup (32 tbs) (Adjust Quantity As Needed)
Salt 1/4 Teaspoon
Lemon juice 1 Teaspoon
Butter 1/4 Cup (4 tbs)
All purpose flour 1/4 Cup (4 tbs)
Cooking liquid 1 1/2 Cup (24 tbs) (Hot, Used For Cooking Cauliflower)
Light cream 1 Cup (16 tbs)
Mustard 1/4 Teaspoon
Freshly ground pepper 1/8 Teaspoon
Grated old cheddar cheese 1 Cup (16 tbs)
Salt To Taste
Butter 3 Tablespoon
Crisp bread crumbs 6 Tablespoon
Heavy cream 1/4 Cup (4 tbs) , whipped

Directions

Break cauliflower into 16-18 large flowerets.

Cover with cold water.

Add 1 tsp salt.

Soak 15 minutes.

Drain and rinse.

Simmer flowerets uncovered in boiling water with 1/4 tsp salt and lemon juice until tender, about 12 minutes.

Drain, reserving 1 1/2 cups cooking liquid.

Melt the 1/4 cup of butter in a heavy-bottomed saucepan.

Stir in the flour.

Cook 3-4 minutes over medium heat.

Gradually add the hot cauliflower liquid, stirring to prevent lumps.

Stir in the cream, mustard, pepper, and cheddar cheese.

Cook until cheese melts.

Taste.

Add more salt if necessary.

Melt the 3 tbsp butter, stir in the crumbs, and fry gently 3-4 minutes to brown lightly.

Reserve.

Place the cauliflower in a greased, ovenproof casserole.

Pour the sauce over it, spread on a thin layer of the whipped cream, and then sprinkle on the buttered crumbs.

Bake at 375 degrees for 20 minutes until top is golden and sauce bubbles around cauliflower.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 685Calories from Fat 481

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 34 g170%

Trans Fat 0 g

Cholesterol

Sodium 1081 mg45.04%

Total Carbohydrates 36 g12%

Dietary Fiber 6 g24%

Sugars 5 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet