Cauliflower Gratin with Gouda and Cheddar
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 2 tsp (10 mL) of each; butter-oil
- 80 mL (1/3 cup) finely chopped green onions
- 30 mL (2 tbsp) flour*
- 375 mL (1 1/2 cups) milk
- 375 mL (1 1/2 cups) shredded Presqu'Ile cheese
- 375 mL (1 1/2 cups) shredded Cheddar*
- 1 large or 2 small heads cauliflower, cut into florets
- 180 mL (3/4 cup) soft, fresh breadcrumbs
- 1/4 cup (60 mL) shredded goat
- 15 mL (1 tbsp) butter*, melted
- Salt and freshly ground pepper
Preparation
In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat.
Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm.
Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish.
While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside.
Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.
Suggestion
TipMake cheese sauce and breadcrumb topping the day before. Reheat sauce over low heat while cooking cauliflower.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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