Cauliflower Gratin

Precook the cauliflower in salted water (it took my old stove about seven minutes). Take care not to over cook. You are looking for them florets to be firm. They will resume cooking in the oven. Drain (I let mine sit in the colander while I cook the cheese sauce). Then pour the drained cauliflower into a greased 9”x13” baking dish.

In a sauté pan (Why do I always use a sauté pan? Who knows? Maybe a sauce pan would work better) melt 3 Tablespoons of butter over low heat. Add the scallions and the garlic. You are not looking to add any color to them, just make them translucent so you aren’t biting into raw onions. Add the flour. It will become a paste of sorts. You want to keep stirring with a wooden spoon. Don’t rush this part. You want to cook out of some of the “flour” taste. Now, slowly add some warm milk, while stirring the whole time, keep adding more milk and keep stirring. Squeeze one teaspoon of table mustard into this mixture and a little pepper. The cheese is salty enough so I don’t think it needs salt. You could even add some red pepper flakes if you really like it spicy or some Tabasco. Maybe next time!

It will come together almost like gravy does. My Grandmother used to say it was done when you could coat the spoon and run your finger through it. I never like doing this. I burn my finger! Now it should be the perfect consistency, thick but not too thick.

Take it off the heat and add the cheese (reserving ½ cup of the cheese). Pour the cheesy sauce over the cauliflower (in your baking dish) making sure to get every ounce of it. I mean don’t waste it unless you have some bread lying around to clean the pan up with. Sprinkle the remaining cheese on top.

In a small bowl (I used a cereal bowl) take the bread crumbs and the last Tablespoon of melted butter and mix together and put it on top of your casserole. This sandy mixture was actually my favorite and if I wasn’t considering giving up carbs for Lent (I’m working towards it…maybe) I would have grabbed twice the amount of bread crumbs. It adds a salty top that just makes it irresistible.

Now Bake in a 375 degree oven for about 25 minutes. Beware this dish will have you picking at the pan all night.