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The Cauliflower Thing

“Cauliflower is Cabbage with a college education”- Mark Twain "No haters, ever." - JKG

Serves 6people
2 1/2
lb cauliflower florets (about one large 3 lb cauliflower head)
tbsp olive oil
tbsp unsalted butter
tbsp flour
tsp salt
tsp black pepper
1 1/4
cups lowfat milk
cup shredded sharp cheddar cheese, tightly packed
tbsp breadcrumbs (I use Panko)
Preheat oven to 425 degrees F. Spread out the florets on the baking sheet and drizzle with olive oil. Toss to coat (I usually throw it in a zipper bag and toss to make sure the cauliflower is evenly coated). Place them in the oven to roast for 10 minutes.
After 10 minutes, stir the florets with a wooden spoon. Return to the oven and roast for about 15 minutes longer till the edges brown/caramelize and the cauliflower is tender.
While the cauliflower roasts, in a medium saucepan, melt butter over medium heat. Whisk in the flour, salt, and pepper. Stir to form a thick paste.
Slowly whisk in the milk, ¼ cup at a time. Heat the milk mixture over medium heat for a few minutes, whisking frequently, till it thickens and begins to bubble around the edges. Do not let the sauce boil.
Whisk in the grated cheddar cheese and stir till melted. Reduce heat to lowest setting, stirring frequently, until ready to assemble the gratin.
Remove roasted cauliflower florets from the oven and reduce oven temperature to 375 degrees. Place the roasted florets in an even layer in a 2 qt gratin dish or 8x8 inch baking dish.
Pour the cheese sauce evenly across the top of the cauliflower florets.
Sprinkle the breadcrumbs evenly across the top of the cheese sauce.
Place the assembled gratin into the oven and bake for 20-30 minutes till edges begin to brown and the cheese sauce is bubbly.
Remove the gratin from the oven and turn on your broiler. When broiler is hot, place the gratin back in the oven and let it brown under the broiler for 1-2 minutes, watching it carefully, till the top is browned to your liking.

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