Cauliflower Gratin with Turmeric and Hazelnuts

I have been enjoying cooking out of my cookbook, The French Market Cookbook for the past year, its organized by the season and availability of produce so you can really enjoy fresh and seasonable dishes. The name is deceiving as the author lives in France but draws her inspiration from many culinary cultures. I am working my way through the winter section right now and although I don’t enjoy cauliflower, I gave this recipe a try and it is fantastic! It serves as a hearty side or we just ate it for dinner alone which was filling and pretty healthy.


1 lg head of cauliflower (about 7 c)
1 tsp sea salt
1/2 c hazelnuts (toasted and roughly chopped)
2 T plain breadcrumbs
Bechamel Sauce
2 T butter
3 T flour
1 1/3 c milk
1/2 tsp turmeric
Black pepper


Cauliflower Gratin
Break the cauliflower into manageable chunks and steam until tender (microwave or stovetop).

Arrange the cauliflower into a shallow baking dish, season with salt and a touch of nutmeg. Top with hazelnuts (I was actually out of hazelnuts and used a mixture of almonds and walnuts, hazelnuts would be better though)  and half the grated cheese.

Preheat over to 350F

Pour the Bechamel Sauce evenly over the cauliflower and sprinkle the remaining cheese and bread crumbs. (I also put about 2T of butter in small chunks on top of the breadcrumbs for more flavor)

Bake until golden, 20-30 minutes, switch to the broiler setting for the final few minutes for optimal browning.

Bechamel Sauce 
In a medium saucepan, melt the butter over the stove, once liquid add in the flour and whisk it for 3 minutes stirring constantly.

Slowly, add the milk while still whisking watching out for any clumps on the bottom. Bring to a simmer still stirring as the mixture becomes creamy.

Add turmeric, season with salt, pepper and a whisper of nutmeg.



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