Gratins are a simple, satisfying way to prepare vegetables like cauliflower, whose flavor is complemented well by the richness of butter and cheese. Accent it with fresh herbs of your choice.
- 1 head cauliflower florets cut into 1/4" slices
- 6 Tbsp unsalted butter
- 4 garlic cloves
- 2 Tbsp unbleached all-purpose flour
- 2 cups half & half
- 1 1/2 cups Gruyere cheese grated
- 1/2 cup parley chopped
Rub a shallow gratin dish with butter and a side of one of the raw garlic cloves and set aside. Heat oven to 350ºF.
Melt butter in a large skillet over medium heat. Add remaining garlic and sauté 2 minutes until soft and just golden. Add the cauliflower and cook just until it begins to soften, 3 to 4 minutes. Stir in the flour and cook for 2 minutes more, then add half and half.
Season with salt and pepper to taste. Heat to boiling and immediately remove from the heat. Pour the cauliflower into a shallow au gratin dish.
Top with grated cheese and chopped parsley. Bake until the top is lightly browned and bubbling, about 30 minutes. Serve immediately.