Cauliflower Gratin with Garlic and Sage

Discover Cauliflower Gratin with Garlic and Sage. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 medium cauliflower heads (about 10 cups, 20 ounces florets) ↔ Remplacer
• 2 tablespoons olive oil for drizzling ↔ Remplacer
• 1/2 teaspoon salt ↔ Remplacer
• ½ teaspoon pepper ↔ Remplacer
• ——– ↔ Remplacer
• 2 Tablespoon olive oil or butter ↔ Remplacer
• 1 onion, diced or sub 2 fat shallots) ↔ Remplacer
• 6-8 garlic cloves, rough chopped ↔ Remplacer
• 2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme) ↔ Remplacer
• 2 tablespoons butter ↔ Remplacer
• 3 tablespoons all-purpose flour (or gf flour) ↔ Remplacer
• 2 cups milk, hot ↔ Remplacer
• 1/2 teaspoon kosher salt ↔ Remplacer
• 1/4  teaspoon white pepper ↔ Remplacer
• 1/4 teaspoon nutmeg (fresh grated is nice) ↔ Remplacer
• ¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top) ↔ Remplacer
• ¼ cup grated Parmesan or pecorino ↔ Remplacer
• ¼ cup crispy bacon bits, or crispy pancetta ↔ Remplacer
• ¼ cup vegan “bacon bits” ↔ Remplacer
• bread crumb topping (see notes) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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