Gratin Of Cauliflower With Gingered Crumbs
Preparation Time: 15 minutes
Cooking Time: 40 minutes
1 1/2 lb. Cauliflower
3 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 cup light cream
1 tsp. lemon juice
1/4 tsp. ground nutmeg
Dash of hot pepper sauce
1/4 cup grated Swiss cheese
1/4 cup fresh bread crumbs
1/8 tsp. ginger
2 Tbsp. fresh grated Parmesan cheese
Preheat oven at 350F. Cook the cauliflower in at least 3 quarts of boiling water until just tender, 10 to 12 minutes. Rinse under cold water. Drain. Cut cauliflower into flowerets. Set aside.
Melt 2 tablespoons of the butter in a medium saucepan over medium-low heat. Stir in the flour. Cook, stirring constantly, about 2 minutes. Whisk in the cream. Raise the heat slightly; cook until thick. Add the lemon juice, nutmeg, hot sauce, and cheese. Remove from heat and set aside.
Place the cauliflower in a well buttered 1 1/2 to 2-quart casserole dish. Spoon the cheese sauce over the top. Melt the remaining 1 tablespoon butter in a small skillet over medium heat. Stir in the bread crumbs and ginger. Cook, stirring constantly, until golden. Spoon the crumbs over the cauliflower and sprinkle with Parmesan cheese. Bake in the oven until bubbly, 15 to 20 minutes. Let stand 5 minutes before serving.
Source: Greene, Greene on Greens.