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Scalloped Cauliflower

Cummulative Rating

Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

For sauce:
1-1/4 cups milk
1/4 onion *
1 bay leaf stuck to it using *
2 whole cloves
*(Using 2 whole cloves. attach bay leaf to onion)
Pinch of freshly grated nutmeg
2 Tablespoons unsalted butter
2 Tablespoons gf flour
1/2 teaspoon freshly grated nutmeg

For cauliflower:
2 pounds cauliflower, cut into small florets
1/3 cup grated emmenthaler cheese
1/3 cup sharp cheddar cheese
1/2 cup gf bread crumbs
Paprika and red pepper flakes for garnish

Directions

Prepare sauce:
In a small saucepan heat milk, onion with bay leaf & cloves and pinch of freshly grated nutmeg over very low heat. Simmer gently for 15 minutes, uncovered, to infuse flavor into milk. Discard onion, bay leaf and cloves.

Meanwhile, in a medium heavy saucepan melt butter over low heat. Stir in gf flour. Cook, uncovered, stirring occasionally with a wooden spoon or spatula, over medium-low heat until just fragrant but not darkened, approximately 2 to 3 minutes. Remove from heat and let cool slightly. Slowly whisk in warm milk and return saucepan to heat. Bring sauce slowly to a simmer, whisking to prevent lumps. Cook over low heat without boiling, stirring often and skimming any skin that forms on surface, until sauce reaches consistency of thick cream soup. Season to taste with salt and pepper.

Prepare cauliflower:
Preheat oven to 350 degrees F.

Butter a 2-quart casserole dish.

Steam cauliflower. Drain well and spread in casserole dish. Sprinkle with half of emmethaler and sharp cheddar cheeses. Spoon sauce over cauliflower and cheese. Sprinkle the remaining cheeses and gf breadcrumbs over the top. Bake until bubbly and browned on top, about 25 minutes. Sprinkle with paprika and red pepper flakes and serve.

Tips

You can experiment with different cheeses in this dish, depending on your particular preference. Try a fine-quality cheese such as Gruyere, aged Cheddar, or Parmesan Reggiano.

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