Cauliflower Gratin with Leeks and Gruyere
Why This Recipe Works
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 parcooked 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 Gruyère cheese for flavor and smooth texture. Freshly baked bread crumbs finished off our cauliflower gratin recipe, giving it a perfectly toasted crust.