As a chef I really only like to make food that looks pretty on a plate and has vibrant colors. A few of the things I love to eat but don’t make too often is broccoli, cauliflower and pasta. I obviously really enjoy the flavors of these foods, but they do not look the greatest on a plate. Lately though I have really gotten into messing around with cauliflower. Cauliflower is extremely healthy, high in Fiber and Vitamin c, and a fantastic alternate to starches. I still haven’t figured out exactly how to make it look amazing on a plate, but man is it delicious! So it is sharing time and below I am hooking you up with an AMAZING cauliflower au gratin recipe that you will love!!! Don’t forget to catch up with me at facebook.com/chefbillyparisi and at twitter.com/chefbillyparisi.
Cauliflower Au Gratin
- 2 heads of trimmed cauliflower
- 6 tablespoons of olive oil
- 3 cups of milk
- 1/4 cup of roux (equal parts flour and butter melted together)
- 1 cup of shredded Gruyere cheese
- 1/2 cup of Parmesan cheese
- 3/4 cups of bread crumbs
- Kosher salt, ground white pepper, ground nutmeg and cracked black pepper to taste
- Cauliflower: Toss the cauliflower in 4 tablespoons of olive oil, salt and pepper and place on a sheet pan lined with parchment paper and roast in the oven on 425° for 15 minutes. Next, bring the milk to a slow boil and whisk in the roux until thick (you may need more or less roux to have the right consistency). Finish the mixture with the gruyere cheese, 1/4 cup of Parmesan cheese, salt, ground white pepper and ground nutmeg.
- Place the cauliflower in a souffle dish and ladle in the mornay cheese sauce. Top off with bread crumbs, 1/4 Parmesan cheese and drizzle on the remaining olive oil. Place in the oven when there is about 30 minutes left for the tri tip steak to finish cooking.