Using all coconut milk adds a wonderfully unique flavor, and pairs perfectly with the rich aroma of fresh rosemary.
Cut into bite-sized pieces then steam until tender-crisp (TIP: Add a bay leaf to the water while steaming to reduce the sulfurous odor that is released when cooking cauliflower). Quickly plunge into ice cold water to stop the cooking process. Pat dry and set aside.
This sauce is created by making a roux – a cooked blend of butter and flour, then a liquid is added. Once the cheese is added, stir until mixture is smooth.
A split casserole dish like this is helpful when you want to make two types of sauces or flavors. In mine I made one with all milk, the other side with all coconut milk. Or you can blend the two together for a milder flavor.
Pour sauce over, season and top with more cheese then bake until golden and bubbly.
For a dairy free option – omit the cheese, decrease the coconut milk by 1/2 cup and stir in about 1/3 cup cashew cream to slightly thicken mixture. Once mixture has been brought to a simmer, stir in a cornstarch water mixture (1 Tbsp cornstarch mixed with just enough cold water to form a slurry), until thickened.
|Cauliflower Au Gratin|| |
- 1 large head cauliflower, cut into florets
- 4 Tbsp butter or margarine
- 2 cloves garlic, minced
- 2 Tbsp rosemary, finely chopped
- 3 Tbsp rice flour
- ½ cup white wine or GF chicken/vegetable stock
- 2 ½ cups milk or coconut milk (or a blend)
- 1 egg yolk
- 1 ½ cups grated cheese (mix of Parmesan and Swiss), divided
- Pinch nutmeg
- Salt and pepper
- Steam* cauliflower for 5 minutes or until tender-crisp. Once tender crisp, drain then soak in an ice water for a few minutes to cool cauliflower, and prevent it from overcooking. Drain, pat dry, set aside.
- Melt butter over medium heat, then add garlic and rosemary. Whisk in the flour, and stir for another minute before adding in the wine or stock. Continue cooking for another few minutes until slightly reduced, then whisk in the milk.
- Before adding in the egg yolk, it first must be tempered so it won’t curdle in the hot mixture. In a small bowl whisk the yolk until smooth. Whisk in a tablespoon of the hot liquid into the egg, then another. This slowly brings up the yolks temperature. Once 4 Tbsp of hot liquid have been incorporated into the yolk, you can whisk the entire mixture back into the hot liquid. Add the nutmeg and season to taste with salt and pepper.
- Add ¾ cup of the cheese, stirring until melted and smooth.
- Pour half of the sauce mixture into a 9x13 baking dish, add the cauliflower, followed by the remaining sauce and remaining cheese.
- Bake at 375°F for 20-30 minutes until bubbling. Broil for the last 10 minutes to brown the top.
- Let sit for 10 minutes for serving, this allows the cheese mixture to thicken slightly.
Tools used in making this recipe:
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