Meatless Monday - Roasted Cauliflower Gratin

I am growing terribly upset that summer is almost over.  Though it is still quite hot outdoors, summer vegetables are less abundant.  I love fall veggies but there is nothing quite as bright and ethereal as those produced in June or July.

Making my way through a recent delivery of local, farm-fresh veggies, I pondered what to do with a head of Cauliflower.  A self-proclaimed Gruyere maniac, I thought there would be no better dish suited for this delectable white vegetable.

Roasted Cauliflower Gratin

• 1 medium (about 2 lb.) head cauliflower trimmed and cut into florets
• 2 tsp butter
• 1/3 cup panko breadcrumbs
• /2 cup shredded Gruyere cheese, divided
• 2 T finely chopped chives
• 1 T canola oil
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 3 T all-purpose flour
• 2 cups fat milk
• 1 pinch of nutmeg
• 3 T chopped fresh flat-leaf parsley
• Kosher salt and white pepper

Preheat oven to 400°.

Coat a 2-quart baking dish with cooking spray and add florets.  Season with salt and white pepper, toss to distribute.  Bake for 30 minutes, remove from oven and set aside.

Preheat oven to broil.

Melt butter in a saucepan over medium heat, then remove from heat. Stir in the breadcrumbs. Stir in 1/4 cup of the cheese and all of the chives.

Heat canola oil in a medium saucepan over medium-high heat.  Add onion to pan; saute 4 minutes or until almost tender.

Add garlic and cook for 1 minute.  Add flour and stir over heat for a minute to get rid of the raw flour taste.  Gradually whisk in the milk and bring to a boil.  Cook, stirring constantly, until milk has thickened, 3 or 4 minutes. 

Remove from heat and stir in remaining 1/4 cup cheese, parsley, nutmeg, 1/4 tsp of salt and a large pinch of white pepper. Pour milk mixture over cauliflower mixture and top with the cheese mixture.  Broil 3 minutes or until golden brown and thoroughly heated.

Stay tuned for a recipe for another late-summer produce gem appearing in markets across the regions... acorn squash!