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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


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

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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.

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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).

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

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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.

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

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

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

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

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8. Stir in the mustard.

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

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

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

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

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

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

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

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

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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.

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

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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).

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

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

Recipe By

Recipe By

Yves Asselin

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