Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial
Cauliflower Au Gratin
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-018 (Cauliflower Au Gratin), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the flour roux is converted to a cornstarch slurry at exactly half the flour amount; breadcrumbs replaced with gluten-free breadcrumbs; the card's reconstituted dry milk is replaced with fresh milk for a home kitchen.
Tender cauliflower under a cheddar sauce with a browned, buttered gluten-free crumb top — the classic gratin, converted.
Category: SidesServes: 6Time: 30 minComplexity: 3/5
Why this complexity: Cheese sauce converted from a flour roux to a cornstarch slurry at half the flour amount; Buttered gluten-free crumb topping; Vegetable and sauce cook separately before the bake.
Ingredients
- 544 g cauliflower florets (fresh or frozen)
- 1/4 tsp salt
- 250 ml milk
- 27 g butter (about 2 tbsp), for the sauce
- 1 tbsp plus 1 tsp cornstarch
- 40 g cheddar cheese, shredded (about 1/2 cup)
- Pinch of ground white pepper
- 27 g gluten-free breadcrumbs (about 1/4 cup)
- 14 g butter (1 tbsp), melted, for the crumbs
Method
- Heat the oven to 165°C (325°F). Simmer the cauliflower in lightly salted water 4 to 8 minutes, until just tender; drain and arrange in a baking dish.
- Make the sauce: whisk the cornstarch into the cold milk until smooth. Melt the butter in a saucepan, add the milk mixture and cook, stirring, until it boils and thickens. Stir in the cheddar and white pepper until the cheese melts.
- Pour the sauce over the cauliflower. Toss the gluten-free breadcrumbs with the melted butter and sprinkle over the top.
- Bake about 10 minutes, until the crumbs are browned and the dish reaches 63°C (145°F).
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