Cauliflower Au Gratin Recipe

CHEF BILLY PARISI

Au gratin simply means browned on top, and usually with breadcrumbs or cheese.  While most commonly using potatoes, you simply swap those out with cauliflower or you are free to use any of your favorite vegetables.

– 1 head of cauliflower – 1 mornay recipe – ¼ cup breadcrumbs

Ingredients

White Scribbled Underline

STEP 1

Start by removing the stem and leaves from the head of cauliflower by trimming around the outside vegetables.

STEP 2

Trim up the cauliflower into smaller bite size pieces or florettes.  This will also help it cook a little quicker.

STEP 3

Cook the cauliflower in large pot of boiling salted water for 5 minutes.  Drain well in a colander.

STEP 4

Transfer the cooked cauliflower to a baking dish or casserole dish and mix in the mornay sauce until completely combined.

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