Every so often, I love to treat Andrew and I to a more indulgent dish while keeping the portions small. I was inspired when my mom gave me two mini all clad gratin pans. There is something about individual portions that make for a unique special touch to a weekend dinner. Andrew absolutely loved this dish, reminding him of one you’d find in a nice steakhouse. Indulge with us and make this for a special occasion with something healthy to accompany it, such as chicken or a piece of salmon.
- 1 head of cauliflower
- 1 1/2 cups of shredded gruyere
- 1/2 cup shredded parmiggiano reggiano
- 1 cup cream or whole milk
- 1 tsp. freshly ground nutmeg
- 3 tbsp. butter
- 2 tbsp. flour
- 1 tbsp. Panko Breadcrumbs (optional)
- kosher salt
- freshly ground black pepper
Preheat the oven to 400F.
Cut the cauliflower into medium/small size florets. On a baking sheet, coat them in EVOO, salt and pepper. Roast until they begin to caramelize, about 35 minutes.
Meanwhile, in a heavy bottom sauce pan melt the butter over medium-low heat. Whisk in the flour to create your roux, which will serve as a thickener for the gratin. Whisk in the cream or milk along with the nutmeg and one cup of the gruyere. Remove from heat.
In each of your gratin pans, place enough sauce to just cover the bottom. Place cauliflower on top, filling the pans and top with the remaining sauce. Top the gratins with the remainder of the gruyere and parmiggiano, a drizzle of EVOO, sprinkle of panko bread crumbs, and salt and pepper.
Bake at 400 for about 20 minutes, until the top becomes golden and crispy and the sauce melts throughout the cauliflower. Buon appetito!