Not a bad dish, and a nice way to finish the cheese topic. The walnuts are a little too dark, but it didn’t detract from the taste as the cheese sauce offset it nicely.
Two pieces of trivia for this dish.
1) It’s the first one baked in my new oven.
2) The first non-salad non-bean vegetable dish. It only took me a year and a half to get to this point.
- 1 head of cauliflower, broken into florets
- 2 tbdsp unsalted butter
- 1 sweet onion, chopped
- 3 tbsp flour
- 2 cups whole milk or cream
- 1 cup crumbled Gorganzola (tho any blue cheese would work)
- 1/2 tsp celery salt
- cayenne pepper, pinch
- 1/2 cup chooped walnuts
Pre-heat your broiler.
Bring a large pan of lightly salted water to a boil. Add the cauliflower and cook for 6 -8 minutes. Drain and place the cauliflower in the gratin dish.
Using the same sauce pan, melt the butter and add the onions, cooking over a medium heat until the onions are translucent, but not browned. Stir in the flour and cook for one minute. Remove from heat and stir in 1/2 cup of milk. Whisk milk in slowly until it incorporates well and thickens. Keep adding the milk, 1/2 cup at a time, repeating the above steps. Stir constantly.
When all the milk has been added, you have your basic bechamel sauce. Return it to medium heat and bring to a slight boil, stirring all the while. Once at a boil, pour in cheese, celery salt and cayenne pepper. Remove from heat, and stir, ensuring that the cheese has melted. Add 1/4 cup of walnuts and fold in.
Spoon the cheese sauce over the cauliflower. Top with remaining walnuts and place under broiler until golden (5-8 minutes).