By Jean Dogerty
Easy, delicious, healthy. This recipe is so
customizable, you should feel free to use
your imagination and change out for the
veggies you love. Here are the basics:
Ingredients:
• 1 head of cauliflower, cut into florets
• Salt
• Freshly ground black pepper
• 2 tablespoons of butter
• 2 tablespoons of all-purpose flour
• 2 cups of milk
• 1 pinch of grated nutmeg
• 3/4 cup of freshly grated Gruyere, divided
Preheat the oven to 375 degrees F. Cook
the cauliflower florets in a large pot of
boiling salted water for five to six minutes,
until tender but still firm. Drain. While they’re
cooking, make your bechamel: melt the butter
in a medium saucepan over low heat. Add the
flour, stirring constantly with a whisk for two
minutes. Pour the milk into the butter-flour
mixture, and stir until it comes to a boil. Boil,
whisking constantly, for one minute, or until
thickened. Remove from, add the salt, pepper,
nutmeg, and the Gruyere.
Place the drained cauliflower in your “gratin”
dish, and pour the sauce evenly on top. Take
the remaining ¼ cup of Gruyere and sprinkle
on top. Sprinkle with salt and pepper. Bake for
25 to 30 minutes, until the top is browned.
Serve hot in the “gratin” dish with the meat or
fish of your choice. You are the chef!
Although born in Dublin, Ireland, chef Jean Doherty
spent most of her life in Lyon, France, the gastronomical
capital of the world. Together with Vero,
her partner of 25 years, Jean has owned and run
multiple restaurants including Fort Lauderdale’s Le
Patio.
