Thursday, May 15, 2008

cauliflower gratin

I went to the Durham Farmer's Market yesterday afternoon and found this awesome purple cauliflower, among other cool things. I decided to come home and make dinner out of it. Here's what I came up with:

Fill a saucepan full of salted water and bring to a boil. Add

1 head cauliflower (purple or otherwise), cut into florets
and cook for five minutes. Drain and set aside.
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1/2 teaspoon ground mustard
salt, to taste
Melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and whisk until it comes to a soft boil. Add the pepper, nutmeg, mustard, and salt and keep whisking until it gets thick. Turn the burner to low and add
3/4 cup grated cheddar
3.4 cup grated swiss cheese
Pour a third of the sauce on the bottom of a rectangular baking dish. Put the cauliflower on top of the sauce and then add the rest of the sauce to cover the cauliflower. Put
1 1/2 cups Ritz crackers
in a food processor and until they are fine crumbs. Spread on top of the cheese sauce and bake in a 375 degree oven for 25 to 300 minutes. Serve hot or at room temperature.