Cauliflower Gratin with Gouda & Almonds - Recipe from Price Chopper
Cauliflower Gratin with Gouda & Almonds
Gouda sets this recipe apart from other cauliflower casseroles and makes eating your vegetables easy. From our Holiday 2014 issue of Gatherings magazine.
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Gouda sets this recipe apart from other cauliflower casseroles and makes eating your vegetables easy. From our Holiday 2014 issue of Gatherings magazine.
- Preheat oven 400° F. In a small saucepan, heat the half and half until steaming, then transfer it to a food processor or blender. Add 1⁄2 cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half and half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
- In a medium saucepan, melt 2 Tbsp. of the butter. Add flour and whisk over moderately high heat for 1 minute. Add milk, half and half and cook, whisking constantly, until thickened, 5 minutes. Remove from heat. Add 3⁄4 cup of Gouda and whisk until melted. Whisk in nutmeg; season with salt and pepper. Keep warm.
- In a large skillet, bring 1⁄2 inch of salted water to boil. Add cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
- Melt the remaining 2 Tbsp. of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch baking dish and spread the Gouda sauce on top.
- Sprinkle the gratin with the remaining and paprika. Bake for 20 minutes.
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