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Cauliflower: Gratin

Cauliflower can retain moisture and you want it moisture free when making a gratin.
There are 2 alternatives for cooking in this recipe.

Ingredients

  • 1 large head cauliflower (6 cups) - See Notes
  • 1/4 c. melted butter, divided
  • 1/2 c. diced onion
  • 1 c. sour cream
  • 1-1/2 c. shredded American cheese
  • 1/4 t. salt
  • 1/2 c. dried breadcrumbs

Instructions

Break cauliflower into florets. Cook for 15 minutes in boiling salt water; drain well. Or roast in oven (see Notes)

Combine cauliflower with 2 Tbls. melted butter and onion, sour cream, cheese and salt. Spoon into a 1-1/2 qt. casserole dish.

Melt remaining melted butter and toss with bread crumbs. Sprinkle over the cauliflower mixture.

Bake at 350 degrees for 30 minutes, or until heated through.

NOTE: An alternative to boiling cauliflower. Spread the cauliflower on a rimmed baking sheet in an even layer and roast until just starting to brown around the edges but still a bit firm, bake at 425 degrees for about 20 minutes. Remove from the oven and set aside until no longer steaming, about 5 minutes.