Cauliflower mac and cheese (cauliflower gratin)
Binging with Babish · ♥ 100.6K likes · 4.1M views · 10 min video
Read about cheddar in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cauliflower core and stems
- cauliflower florets
Put the water, chopped cores and stems and butter in a Dutch oven; cover and bring to a simmer.
- 1½ cup water
- 4 tbsp unsalted butter
Set a steamer basket in, add the florets, cover and steam about 10 to 12 minutes until easily pierced with a paring knife; remove the florets.
- panko breadcrumbs
- butter
- ½ whole onion
- thyme leaves
- 1 cloves garlic
Meanwhile toast panko in butter until golden, adding a few thyme leaves; set aside to cool. Saute the onion a few minutes, adding the garlic for the last minute.
Add the onion and garlic to the stems and cores, cover and cook another 10 minutes until very soft.
- 1–1½ tsp Dijon mustard
- ground white pepper
- cayenne pepper
- 1 oz grated Parmesan cheese
- 3 oz shredded yellow cheddar
Blend the stems and cores with Dijon, white pepper, cayenne, Parmesan and cheddar on high until completely smooth, like a mornay sauce; season liberally with kosher salt.
- kosher salt
Fold the sauce into the steamed florets, spread in a pie plate and smooth.
- 2 oz shredded cheddar
- 1 oz Parmesan
Top with more cheddar and the panko tossed with Parmesan (optional); bake at 400F for 15 minutes.