RECIPE: Cauliflower Gratin

There was TONS of cauliflower in the farm store this year, and I was able to freeze quite a bit of it.  This is my new favorite way to use it.  I combined several recipes so there is no 'original'.  

I thought I had more photos, but this was the only one I could find!  I had transported the cooked gratin to a good-bye party for our interns so it's a bit messy looking! 

Savory GF Cauliflower Gratin with Leeks 

 Serves 4-6

INGREDIENTS:

• One large head of fresh cauliflower or two 1# bags of frozen cauliflower defrosted
  
• 3 T. unsalted butter, divided
• 1 large leek, white and light green parts only, thinly sliced
• 2 cloves garlic, minced
• 1.5 t. dried thyme (or 2 t. fresh) 
• 3 T.  sprouted oat flour
• 1.5 cups cups hot milk
• 1/2 t. cayenne pepper
  
• 1/4 t. grated nutmeg
• 2.5 c. grated raclette cheese, divided
• 1/2 c. grated pecorino or an additional 1/2 cup of raclette

INSTRUCTIONS:

Preheat the oven to 375F.

If you're using fresh cauliflower, cut the head into large florets and blanch them in boiling salted water for 5 minutes.  Drain.  If you're using frozen, skip this step.

Melt 3 T. butter in a medium saucepan on med-high.  Add the leeks and saute until tender, about 5 minutes.  Add the garlic and thyme and saute an additional 2-3 minutes.

Add the flour and stir to incorporate it.  Stir constantly for about 2 minutes (you're making a roux).  Reduce the heat to low and add the hot milk slowly, stirring vigorously to prevent it from clumping.  If the milk is hot, it should not clump. Raise heat back to medium and simmer, whisking constantly until thickened. 

Remove from heat and add 1 t. salt, the cayenne, the nutmeg, 1.5 cups of raclette, and the pecorino.  Stir until the cheese melts.

Pour one third of the sauce on the bottom of an 8 x 11 x 2 baking dish.  Place the drained cauliflower on top, then spread the rest of the sauce over the cauliflower.  Sprinkle the remaining raclette over all, and sprinkle with salt and cayenne.

Bake for 30-35 minutes until the top is browned and bubbling.

Let it rest for 5-10 minutes before serving.