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Cauliflower Gratin

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Ingredients

For the white cheddar mornay sauce:

2 tablespoons butter


1 shallot, minced


2 small garlic cloves, minced


1 bay leaf


2 thyme sprigs


3 tablespoons flour


1¾ cups milk


¼ cup white wine


Salt and pepper to taste


Pinch of nutmeg


½ cup shredded white cheddar

For the cauliflower gratin:

2 medium cauliflower heads


1 batch white cheddar mornay sauce

¼ cup breadcrumbs

¼ cup shredded white cheddar

¼ cup shredded parmesan

Directions

  1. Make the mornay sauce: In a small saucepot over medium heat, melt butter and add shallots, garlic, bay leaf, and thyme. Cook for 2 minutes, then discard bay leaf and thyme. Add flour and stir constantly for 3 minutes. Add milk, increase heat to medium-high, and stir frequently until milk starts to thicken. Stir in wine, reduce heat to low, and stir for 3 to 4 minutes. Season with salt, pepper, and nutmeg. Remove from heat, stir in cheddar cheese, and keep warm on stovetop until ready to use.
  2. Make the cauliflower gratin: Preheat oven to 375 degrees. Bring a large pot of salted water to a boil over high heat. Cut cauliflower into medium to large florets. Boil florets for 4 minutes, then drain. In a medium casserole dish, add a third of mornay sauce to coat bottom; top with cauliflower. Pour remainder of sauce over cauliflower and stir to coat. Sprinkle with breadcrumbs and cheese, then bake until golden brown and bubbling, about 30 minutes.
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