Cauliflower Gratinée

By Joan Bernstein

Steam florets of 1 large head of cauliflower until al dente.

In a medium sauté pan, make a light-brown roux with 2 tablespoons butter, 2 tablespoons flour and ½ teaspoon dry mustard. Gradually whisk in 1 cup milk and 1 cup half-and-half. Over low heat, stir until thickened. Stir in 1 cup shredded yellow American cheese until melted.

In a 2-quart baking dish, combine the cheese sauce and cauliflower. Top with ½ cup unflavored bread crumbs. Place the baking dish under the oven broiler and broil about 2 minutes, until golden. Serves 4.

Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.

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