Best Cauliflower Gratin for Two

Directions

Tear the bread into pieces and add to a food processor, along with salt and black pepper to taste. Start the processor and drizzle in the olive oil until combined and crumbed, about 20 seconds. Set aside.

Bring 1½ quarts of water, with 2 teaspoons of salt to a boil. Preheat the oven to 450℉ (230℃). Core and separate the cauliflower into florets about ¾ inch in size.

When the water is boiling add the cauliflower florets to the boiling water, cover and cook for no more than 4 minutes. Drain in a colander and rinse under cold water to stop the cooking, allow to drain in the sink.

Heat olive oil in a skillet over medium-high heat. Once hot, add the red onion (or shallots) and cook until just beginning to soften, about 2 minutes. Add the garlic, stir until fragrant, about 30 seconds add the flour and cook, stirring for one minute.

Add the cream and bring to the boil, remove from heat and add the nutmeg, cayenne pepper, thyme, Parmesan cheese (reserving at least 1 tablespoon for topping) and salt and pepper to taste.

Add the drained cauliflower and gently stir until well coated. Add the cauliflower mixture to a suitably sized oven-safe gratin dish (or a pyrex baking dish works in a pinch).

Sprinkle evenly with the reserved Parmesan cheese, and then the bread crumb topping mixture.

Bake for 10 minutes or until the topping is browned and filling is bubbling. Let cool for a few minutes and serve.