Name: Modern Cauliflower Gratin
Total time: 1 h 35 min
Yield: Serves 8 to 10
Ingredients: 2 heads cauliflower (2 pounds each); 8 tablespoons unsalted butter; 1/2 cup panko bread crumbs; 2 ounces Parmesan cheese, grated (1 cup); ½ teaspoon pepper; 2 teaspoons table salt; 1/2 teaspoon dry mustard; 1/8 teaspoon ground nutmeg; Pinch cayenne pepper; 1 teaspoon cornstarch dissolved in 1 teaspoon water; 1 tablespoon minced fresh chives

Modern Cauliflower Gratin

By Annie Petito

Published on November 21, 2016

Time

1¼ hours, plus 20 minutes resting

Yield

Serves 8 to 10

Feautured Comment

“This was so unbelievably good!! It was all I could do not to lick the blender after step 5. What a hit! Five glorious stars.” —Emily B.

Ingredients

2 heads cauliflower (2 pounds each)8 tablespoons unsalted butter½ cup panko bread crumbs2 ounces Parmesan cheese, grated (1 cup)½ teaspoon pepper2 teaspoons table salt½ teaspoon dry mustard⅛ teaspoon ground nutmegPinch cayenne pepper1 teaspoon cornstarch dissolved in 1 teaspoon water1 tablespoon minced fresh chives

Before You Begin

When buying cauliflower, look for heads without many leaves. Alternatively, if your cauliflower does have a lot of leaves, buy slightly larger heads—about 2 1/4 pounds each. This recipe can be halved to serve 4 to 6; cook the cauliflower in a large saucepan and bake the gratin in an 8-inch square baking dish.

Make Ahead: See make-ahead instructions in step 6.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees.

Pull off outer leaves of 1 head cauliflower and trim stem. Using paring knife, cut around core to remove; halve core lengthwise and slice thin crosswise. Slice head into ½-inch-thick slabs. Cut stems from slabs to create florets that are about 1½ inches tall; slice stems thin and reserve along with sliced core. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside. Repeat with remaining 1 head cauliflower. (After trimming you should have about 3 cups of sliced stems and cores and 12 cups of florets.)

Combine sliced stems and cores, 2 cups florets, 3 cups water, and 6 tablespoons unsalted butter in Dutch oven and bring to boil over high heat. Place remaining florets in steamer basket (do not rinse bowl). Once mixture is boiling, place steamer basket in pot, cover, and reduce heat to medium. Steam florets in basket until translucent and stem ends can be easily pierced with paring knife, 10 to 12 minutes. Remove steamer basket and drain florets. Re-cover pot, reduce heat to low, and continue to cook stem mixture until very soft, about 10 minutes longer. Transfer drained florets to now-empty bowl.

While cauliflower is cooking, melt remaining 2 tablespoons butter in 10-inch skillet over medium heat. Add ½ cup panko and cook, stirring frequently, until golden brown, 3 to 5 minutes. Transfer to bowl and let cool. Once cool, add ½ cup grated Parmesan and toss to combine.

Transfer stem mixture and cooking liquid to blender and add 2 teaspoons table salt, ½ teaspoon pepper, ½ teaspoon dry mustard, ⅛ teaspoon ground nutmeg, pinch cayenne, and remaining ½ cup grated Parmesan. Process until smooth and velvety, about 1 minute (puree should be pourable; adjust consistency with additional water as needed). With blender running, add 1 teaspoon cornstarch dissolved in 1 teaspoon water. Season with salt and pepper to taste. Pour puree over cauliflower florets and toss gently to evenly coat. Transfer mixture to 13 by 9-inch baking dish (it will be quite loose) and smooth top with spatula.

Scatter bread-crumb mixture evenly over top. Transfer dish to oven and bake until sauce bubbles around edges, 13 to 15 minutes. Let stand for 20 to 25 minutes. Sprinkle with 1 tablespoon minced chives and serve.

TO MAKE AHEAD: Follow recipe through step 5, refrigerating gratin and bread-crumb mixture separately for up to 24 hours. To serve, assemble and bake gratin as directed in step 6, increasing baking time by 13 to 15 minutes.