This Cauliflower Gratinée from Marcelle Bienvenu tops tender cauliflower with buttery bread crumbs and melted cheese for a simple, comforting side dish.
Cauliflower Gratinée
Makes about 6 servings
Ingredients
- Kosher salt
- 1 head cauliflower, whole or cut into florets
- 6 tablespoons butter, melted
- 2 to 3 tablespoons seasoned fine bread crumbs
- 1 cup grated Swiss or Cheddar cheese
- 1 tablespoon chopped fresh parsley leaves
Instructions
- Preheat the oven to 350°.
- Bring a large pot of water seasoned with salt to a boil. Add the whole cauliflower or florets and cook until just tender. Drain and set aside.
- If using the whole cauliflower, place it in a baking pan and slice it into four or six portions (like you would cut a pie) without cutting all the way through. It will open slightly. If using the florets, place them in a baking dish.
- Combine the butter and the bread crumbs and mix to combine. Spread the mixture over the cauliflower. Then sprinkle with cheese.
- Bake until the cheese melts and is bubbly and lightly browned, about 20 minutes. Sprinkle with parsley and serve.
