I’m usually not one to create or crave cheesy dishes, but with this wonderful gratin I made an exception. It’s the addition of scallion, chive and parsley that brighten the dish, and the wine and bay leaf in the cheese sauce complement the cauliflower so well. It’s the prefect companion to steak, or even a vegetarian dinner— we had it with a delicious vegan lentil stew, which I think made up for all the cheese. A gratin is a french dish, and french cuisine is a frugal tradition; so in this spirit I recommend that you use cheese that you have on hand.
Gluten-Free Cauliflower Gratin
- 1 head cauliflower, broken into florets
- 1/3 cup dry vermouth
- 2 cups milk
- 2 tablespoons cornstarch (dissolved into 2 tablespoons water)
- 1 cup grated cheese (Swiss, cheddar, Gruyere, fontina)
- 1/2 cup grated Parmesan
- 1 scallion
- 1 tablespoon minced chives
- 1 tablespoon minced parsley
- 1 teaspoon prepared English mustard
- salt to taste
- Preheat the oven to 400 degrees.
- Bring a big pot of salted water to a boil. Meanwhile clean and cut up the cauliflower. I like to use my hands and rip the florets into smaller pieces.
- Cook the cauliflower pieces for at least 6 minutes, until cooked but not soft. Drain and add to a baking dish.
- In another sauce pan bring the dry vermouth to a boil, add the bay leaf.
- Reduce heat. Add the milk, warm it, then add the dissolved corn starch. Take out the bay leaf.
- Mix the grated cheeses together, reserving 1/3 of it for the topping. Add the rest to the saucepan with the milk. Whisk until it is thick and creamy. Add mustard and salt to taste.
- Add minced scallion, parsley and chives.
- Pour sauce over the cauliflower. Add the rest of the cheese and bake until golden brown, which is about 20 minutes.
Written By Ulla on September 18, 2013