Cauliflower Au Gratin
Ingredients
·
1 (3-pound) head
cauliflower, cut into large florets
·
Kosher salt
·
4 tablespoons (1/2
stick) butter , divided
·
1 Tbsp Arrowroot
·
1 14 oz can coconut
milk
·
1/2 teaspoon freshly
ground black pepper
·
1/4 teaspoon grated
nutmeg
·
½ + ¼ C freshly grated
Gruyere, divided
·
1/2 C freshly grated
Parmesan
Directions
Preheat the oven to
375 degrees F.
Cook the cauliflower florets in a large pot of boiling
salted water for 5 to 6 minutes, until tender but still firm. Drain .
Meanwhile, butter in a
medium saucepan over low heat. Add the arrowroot,
stirring constantly with a wooden spoon for 2 minutes. Pour the coconut milk
into the butter-arrowroot mixture and stir until it comes to a boil. Boil,
whisking constantly, for 1 minute, or until thickened. Off the heat, add 1
teaspoon of salt, the pepper, nutmeg , 1/2 cup of the Gruyere,and the Parmesan .
Pour 1/3 of the sauce
on the bottom of an 8 by 11 by 2-inch baking
dish . Place the
drained cauliflower on top and then spread the rest of the sauce evenly on top.
Sprinkle the remaining ¼ cup of Gruyere on top. Sprinkle with salt and pepper.
Bake for 25 minutes, until the top is just browning. Serve hot or at room
temperature.
1 comment:
This is SO GOOD!!!! I can't wait to make it again! Thank you! :-)
~Stacy @ Stacy Makes Cents
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