Cauliflower au Gratin
A classic cauliflower au gratin recipe, featuring tender cauliflower baked in a creamy white sauce and topped with Parmesan cheese.
Ingredients
- 1 medium head Cauliflower
- 4 tablespoons Butter (For the white sauce)
- 4 tablespoons All-purpose flour (For the white sauce)
- 2 cups Milk (For the white sauce)
- 0.5 teaspoon Salt (To taste, for the white sauce)
- 0.25 teaspoon Black pepper (To taste, for the white sauce)
- 0.5 cup Grated Parmesan cheese (For topping)
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Instructions
- 1Preheat oven to 375°F (190°C). Wash the cauliflower and cut it into florets.
- 2Boil the cauliflower florets in salted water until tender, about 8-10 minutes. Drain very carefully.
- 3In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the sauce has thickened, about 5-7 minutes. Season with salt and pepper.
- 4Place the drained cauliflower in a baking dish. Pour the white sauce over the cauliflower, ensuring it's well covered. Sprinkle with grated Parmesan cheese. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and bubbly.
- 5Let cool slightly before serving.
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