2tablespoonsunsalted butter + some for buttering ramekins
3tablespoonsall-purpose flour
1clovegarlicgrated
2cupsmilkwarmed
black pepperfresh cracked, to taste
¼teaspoonnutmegfreshly grated
¾cupGruyeredivided, freshly grated
½cupParmesandivided, freshly grated
¼cupfresh breadcrumbs
Instructions
Preheat the oven to 375 degrees F.
Butter the inside of four 1-cup ramekins and place them onto a baking sheet lined with foil or parchment paper; set aside.
In a large pot of boiling salted water, cook cauliflower florets for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt butter in a medium saucepan over low heat; add the garlic and heat until fragrant, about 30 seconds. Add in the and flour whisk together and cook for 2 minutes. Pour in the warm milk; stir until it comes to a boil. Continue to whisk, for 1 to 2 minutes, or until the mixture has thickened. Turn off the heat.
Add nutmeg, ½ cup of the Gruyere, and the ¼ of Parmesan; season with salt and pepper to taste. Stir until the cheese has melted and the ingredients are well blended.
Pour about half the sauce into the bottom of the four ramekins; set the remaining sauce aside.
Place the drained cauliflower on top of the sauce, packing down. Some larger cauliflower florets may need to be trimmed to fit the ramekins a little better. Carefully pour the remaining cheese sauce into each cauliflower stuffed ramekin. Top with remaining Gruyere and parmesan cheeses and sprinkle with breadcrumbs.
Bake in the preheated oven for 25 to 30 minutes, or until the top is browned. Serve hot or at room temperature.
Notes
Feel free to do this gratin in a single dish, by using the same technique.Recipe adapted from Ina Garten
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