Cauliflower au Gratin Recipe

How to make it

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• Separate the cauliflower into florets.
• Place the cauliflower and lemon juice into boiling, salted water.
• Return to boil, lower heat, and cover.
• Simmer until just tender.
• Do not overcook, as it will cook further in the sauce.
• Drain.
• Butter the bottom of a baking pan or hotel pan and place the cauliflower in it about 2 in deep.
• (Individual ovenproof serving dishes may also be used instead.)
• Cover with the hot sauce.
• Mix together the bread crumbs and cheese and sprinkle evenly over the top.
• Drizzle the melted butter over the top.
• Bake at 350°F for about 20 minutes to heat through.
• Brown the top under the broiler or salamander.
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• Note:
• Adding lemon juice to cooking water helps to keep white vegetables white. It may be omitted if desired.
• Variations:
• Substitute cheddar cheese sauce for the béchamel or Mornay, and use grated cheddar cheese instead of parmesan for topping.
• Other vegetables may be prepared au gratin, such as asparagus, Belgian endive, broccoli, brussels sprouts, celery, celery root, leeks, and turnips.