This Cauliflower Gratin dish created by Great Performances Chef Mathew Riznyk stole the show at the Edible Escape New York City tasting event. Loaded with delicious Organic Valley ingredients, New Yorkers couldn’t stop at just one plate. Guaranteed to be the “best bite” of the night, be sure to make extra as your friends and family will line up for seconds and thirds.
Heat oven to 375 degrees F. Cut cauliflower into large florets. Cook in a large pot of boiling salted water 5 to 6 minutes or until crisp-tender. Drain; transfer to a sheet pan and bake 2 to 3 minutes to dry surface.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add flour; stir constantly with a wooden spoon for 2 minutes. Stir in hot milk; cook over medium heat until mixture comes to a boil, stirring frequently. Boil gently until thickened, about 2 minutes. Remove from heat; stir in salt, pepper and nutmeg. Stir in 1/2 cup of the cheddar cheese and the parmesan cheese.
Pour 1/3 of the sauce into bottom of shallow 2-quart baking dish. Spoon cauliflower into dish; top with remaining sauce. Combine bread crumbs with remaining 1/4 cup cheddar cheese; sprinkle over all. Melt remaining 2 tablespoons butter; drizzle over all. Bake until topping is golden brown, 25 to 30 minutes.
Serve hot or at room temperature.
copyright by Chef Matthew Riznyk of Great Performances