Cauliflower: Gratin III
Cauliflower can retain moisture and you want it moisture free when making a gratin.
There are 2 alternatives for cooking in this recipe.
Ingredients
1 large head cauliflower (6 cups) - See Notes
1/4 c. melted butter, divided
1/2 c. diced onion
1 c. sour cream
1-1/2 c. shredded American cheese
1/4 t. salt
1/2 c. dried breadcrumbs
Instructions
Break cauliflower into florets. Cook for 15 minutes in boiling salt water; drain well. Or roast in oven (see Notes)
Combine cauliflower with 2 Tbls. melted butter and onion, sour cream, cheese and salt. Spoon into a 1-1/2 qt. casserole dish.
Melt remaining melted butter and toss with bread crumbs. Sprinkle over the cauliflower mixture.
Bake at 350 degrees for 30 minutes, or until heated through.
NOTE: An alternative to boiling cauliflower. Spread the cauliflower on a rimmed baking sheet in an even layer and roast until just starting to brown around the edges but still a bit firm, bake at 425 degrees for about 20 minutes. Remove from the oven and set aside until no longer steaming, about 5 minutes.