Cauliflower Au Gratin PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 15:34

1 large head of cauliflower, washed & cleaned of center core, broken into flowerets Water to steam ¼ cup unsalted butter 3 TBS flour 1 13-ounce can evaporated milk ¼ cup Half & Half 4 ounces American cheese, grated 1... 

  • 1 large head of cauliflower, washed & cleaned of center core, broken into flowerets
  • Water to steam
  • ¼ cup unsalted butter
  • 3 TBS flour
  • 1 13-ounce can evaporated milk
  • ¼ cup Half & Half
  • 4 ounces American cheese, grated
  • 1 tsp Tabasco Sauce
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 large egg yolks
  • Paprika
  1. Place cauliflower into a steamer; steam for 5 minutes over high heat after water comes to a boil; turn off heat and allow head to remain in steamer
  2. Into a large saucepan over medium heat, melt butter; add flour and blend well with whisk; cook for 3 minutes stirring constantly; remove from heat
  3. Add evaporated milk and Half & Half; blend well and the return to heat; cook, stirring constantly, until sauce thickens and gets smooth
  4. Add cheese, Tabasco, onion powder, black pepper, and salt; reduce heat to low and cook until cheese melts and sauce is smooth
  5. Into medium mixing bowl, add egg yolks and beat with wire whisk until smooth; spoon some of hot mixture into eggs, and whisk until smooth again; continue same process until egg mixture has doubled;
  6. Slow pour egg mixture into saucepan; stir until cheese is smooth; remove from heat
  7. Grease a 12” x 12” baking dish with butter and arrange cauliflower in dish; pour cheese sauce over flowerets and sprinkle lightly with paprika
  8. Bake in 350° for 30 minutes; sauce should be bubbling and top, brown

Serves 6-8