Published March 1, 2002.
In developing a cauliflower gratin recipe, our goal was to marry tender yet toothsome cauliflower florets with a lightly thickened sauce, then to top it all off with buttery, crisp crumbs. We par-cooked the florets before adding them to the gratin to ensure just the right amount of cooking time. Then we made a simple Mornay sauce with shallots, garlic, nutmeg, and cayenne, and added Parmesan cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our cauliflower gratin recipe, giving it a perfectly toasted crust.
Although this dish goes together quickly, you can prepare the topping and blanch the cauliflower (steps 1 and 2) an hour or two in advance. Don’t prepare the sauce or bake the gratin until just before serving.
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