This recipe makes an impressive table presentation
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 1 cauliflower head, washed
  • 1 gallon cold water
  • 5 tablespoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup gruyère, cheddar and parmesan cheese sauce (recipe follows)
  • 1 tablespoon panko bread crumbs, for garnish (recipe follows)
  • 1 tablespoon chopped parsley, for garnish
  • 1/2 cup heavy cream
  • 1/2 cup 2% milk
  • 1/4 cup parmesan cheese, shaved
  • 1/4 cup gruyère cheese, shredded (rind removed)
  • 1 cup white cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice, fresh squeezed
  • 1 tablespoon cold water
  • 1/4 cup panko crumbs
  • 1/2 tablespoon extra-virgin olive oil
Directions
  1. Step 1: In a large pot, bring 1 gallon cold water and 5 tablespoons kosher salt to a boil. Trim leaves and excess stem from 1 washed cauliflower head, so that it will sit flat. Place cauliflower in boiling water stem side down for 3 minutes.
  2. Step 2: Preheat oven to 425 F.
  3. Step 3: Remove cauliflower from water and place on sheet pan with a wire rack. Drizzle with 1 tablespoon extra-virgin olive oil.
  4. Step 4: Place sheet pan with cauliflower in oven and roast for 10 minutes. Test with a wooden skewer for slight resistance in the core.
  5. Step 5: Place roasted cauliflower head on serving dish, stem side down. Pour 1/2 cup hot Gruyere, cheddar and Parmesan cheese sauce on top. Sprinkle with 1 tablespoon toasted panko and 1 tablespoon chopped parsley. Serve remaining sauce on the side, if desired.
  6. Step 1: In a pot, heat 1/2 cup heavy cream and 1/2 cup 2% milk to a simmer. Add 1/4 cup shaved Parmesan, 1/4 cup shredded Gruyère and 1 cup shredded white cheddar cheese. Reduce heat to low. Mix with a rubber spatula until cheese is fully melted.
  7. Step 2: In a bowl, combine 1 tablespoon cornstarch, 1 teaspoon fresh-squeezed lemon juice and 1 tablespoon cold water to make a slurry.
  8. Step 3: Add to the cheese mixture, and bring to a light simmer while whisking to thicken. Remove from heat and serve immediately. Makes 2 cups.
  9. Step 1: Preheat oven to 350 F.
  10. Step 2: Place 1/2 cup panko crumbs in a bowl and add 1/2 tablespoon extra-virgin olive oil. Mix well to incorporate.
  11. Step 3: Pour mixture onto a sheet pan and cook until golden brown. Toasted panko can be prepared in advance. Makes 1/4 cup, or 6 servings.