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Karl’s Gobi Musallam au Gratin

Karl’s Gobi Musallam au Gratin

Recipe Book: Yves' Recipe Book

Side Dish

Ingredients

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Cooking for
4 people

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Preparation

1

Step 1

1. Remove the leaves and toughest part of the stem from the cauliflower, but do not break it into florets.

2

Step 2

2. Use a pot that is close to the size of the cauliflower, but a bit deeper. Add water to cover and the garlic, thyme, bay leaf, and pepper.

3

Step 3

3. Bring the pot to a boil, add the cauliflower upside down, and then reduce the temperature to medium low. Simmer until the cauliflower is half done (about 10 minutes).

4

Step 4

4. Transfer the cauliflower to a shallow, Pam-ed baking dish (upside down).

5

Step 5

Tip: You want to use a table-ready baking dish that is just slightly larger than the head of cauliflower. Transferring the cooked cauliflower to a serving dish is not really very easy in this case.

6

Step 6

5. In a small pot, add the butter and flour and cook stirring constantly until lightly browned.

7

Step 7

Tip: Cooking butter and flour this way is called a "roux" and is the base of many French sauces.

8

Step 8

6. Add the garlic and sauté for 30 seconds more.

9

Step 9

7. Add the milk, a bit at a time, and continue stirring until the sauce has started to thicken.

10

Step 10

8. Stir in the mustard.

11

Step 11

9. Reserve ½ cup of the cheese and add the rest, a bit at a time, stirring constantly.

12

Step 12

10. When the cheese is almost completely melted, add the nutmeg, pepper, and salt. Continue stirring to mix.

13

Step 13

11. Pour half of the sauce into the cauliflower head. Keep the rest of sauce warm and stirred for the outside of the cauliflower.

14

Step 14

Tip: The “branches” of the cauliflower florets have some spaces between them for the sauce to fill.

15

Step 15

12. Put the cauliflower in a 500º F for about 10 minutes.

16

Step 16

Tip: This allows the cheese sauce to work its way further into the cauliflower head.

17

Step 17

13. Remove the baking pan from the oven and turn the cauliflower head right side up.

18

Step 18

Tip: This is the hot and risky part. Try to turn it over without breaking it or burning yourself.

19

Step 19

Note: The weight of the cauliflower did not keep the cheese inside from just running out, but the cheese sauce developed a dark crispy outer edge that was wonderful.

20

Step 20

14. Smear the rest of the sauce over the cauliflower and sprinkle the rest of the grated cheese on top.

21

Step 21

15. Return it to the oven and continue to bake at 500º F until the cheese is starting to brown well (about another 10 minutes).

22

Step 22

Tip: A fork inserted into the base should slide in easily. The top should brown, but not burnt.

23

Step 23

16. Garnish with the chives and a few gratings of fresh nutmeg and serve.

Recipe By

Recipe By

Yves Asselin

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