Modern Cauliflower Gratin
Appears in Cook's Illustrated January/February 2017, America's Test Kitchen TV
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.
WHY THIS RECIPE WORKS
To create a cauliflower gratin that was rich and flavorful without the heft, we relied on cauliflower’s natural ability to become an ultracreamy puree, using it as a sauce to bind the florets together. To ensure that we had enough cauliflow...