There is no need to whip up a bechamel sauce for this quick version of a gratin, made all the more alluring by first oven-roasting the cauliflower.
From Washington food writer David Hagedorn, co-author with chef Cathal Armstrong of “My Irish Table: Recipes From the Homeland and Restaurant Eve” (Ten Speed Press, March 2014).
You’ll need an 8-cup gratin dish.
MAKE AHEAD: The cauliflower can be roasted several hours in advance; warm it through in a saute pan with the cream, then assemble the gratin and broil.
Roasted Cauliflower Gratin
6 servings
Ingredients
- 1 large head (2 pounds) cauliflower (outer leaves removed), broken into 1 1/2-inch florets
- 3 tablespoons canola oil
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 1 small clove garlic, minced
- 1/2 cup grated Gruyere cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 teaspoon freshly ground black pepper
- Pinch freshly grated nutmeg
Preparation
Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line a rimmed baking sheet with parchment paper.
Toss the cauliflower florets, oil and salt in a mixing bowl to coat. Spread the florets on the baking sheet, flat edges down. (Wipe out the bowl; you’ll use it again.) Bake on the lower rack for 20 minutes, then turn the oven on broil. Once it’s preheated, transfer the cauliflower to the top rack and broil for 7 to 10 minutes, until nicely browned and tender. Keep the broiler on.
Transfer the florets to the same bowl you first used. Add the cream, garlic, Gruyere cheese, half of the Parmigiano-Reggiano and all the pepper and nutmeg. Stir to incorporate, then spoon the cauliflower into a large gratin dish. Sprinkle with the remaining Parmigiano-Reggiano and return to the broiler for 5 minutes, until golden brown and bubbly.
Serve hot.
240 calories, 20 g fat, 8 g saturated fat, 45 mg cholesterol, 370 mg sodium, 9 g carbohydrates, 4 g dietary fiber, 4 g sugar, 9 g protein.
