Cauliflower Gratin With Orzo |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This goes together pretty quick and then you can just ignore it for an hour while it cooks. The smaller you make your cauliflower florets, the softer they get. I made mine medium sized because I like when they have a bit of a bite to them, instead of a mush. Ingredients:
1/2 c orzo |
1 head of cauliflower, cut into florets |
4 t butter, divided |
2 t ap flour |
2 c heated milk (i heated mine 1 min in microwave, let it set while i melted butter for the roux, then heated for 1 minute more after i added the flour for the roux, it was steamy but not boiling) |
fine sea salt |
freshly ground black pepper |
1/4 paprika |
1 c grated gruyere |
1/4 c grated parmesan |
1/4 breadcrumbs |
Directions:
1. Preheat oven to 375
2. Spread orzo in the bottom of a 2-qt baking dish. Add cauliflower, tucking them tightly together.
3. Melt 2 T butter in a saucepan over medium heat. Add the flour and cook, stirring constantly, until thick roux forms, about 2 minutes (carmel colored). Whisk in hot milk and cook, constantly whisking, until thickened, about 5 minutes. Season generously with sea salt, pepper and paprika.
4. Pour Bechamel over cauliflower and orzo. Sprinkle top wit the cheeses and breadcumbs. Melt the remaining 2 T butter and drizzle over top. Bake about 1 hour. If top doesn't brown enough for your taste, broil it briefly to crisp it up.
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