Camembert-Dijon Cauliflower Gratin

I love Cauliflower.  Like its cousin Broccoli, this is a taste I acquired in adulthood - but I have been so converted it has easily become one of my favorite vegetables.  It is inexpensive and filling - I love it roasted, tossed in stir-fry - and definitely with lots of  cheese.  In fact,  I think Cauliflower shines the brightest with cheese (what doesn't??) - and I am convinced there is not a picky eater in the world who wouldn't like it. 

If you pair it with the right cheese, cauliflower is sublime.  I think the flavors of Camembert and Mustard make the perfect compliment to the nutty flavor of this cruciferous gem.  And creamy and cheesy gratins are the quintessential indulgent Holiday side dish.  There is rarely another time during the year when I feel I can justify eating them - even if they are one of my favorite comfort foods.

I served this last year for both Thanksgiving and Christmas - along side both roasted Turkey and Prime Rib.  It was devoured and praised at both tables, the recipe begged for and the bottom of the dish scraped clean.  That is to say - this is really really good.   I find myself craving it all year long.  The flavors are just a magical combination - and when the breadcrumbs get all mixed into the thick sauce it also makes an intensely pleasing combination of textures.  Take the extra few minutes to make your own breadcrumbs and it really adds that extra something. 


Camembert-Dijon Cauliflower Gratin
1 large head Cauliflower, cut into small to medium sized florets
57g (about 1/4 cup) butter
1/4 cup (25g) flour
2 cups milk, heated (1 percent to whole is good, but I would not use skim)
3 large heaping Tablespoons Whole Grain dijon-style mustard
140g (1 round) of Camembert cheese with the rind removed (just slice it off)
1/4 cup grated Gran Padano cheese (Parmesan would work too)
1 Tsp Sea Salt


Breadcrumbs:
4-8 slices Whole Grain bread (depends on your size bread!), with the crusts removed
a few Tablespoons Extra Virgin Olive Oil
1/2 tsp dried Thyme
1/2 tsp dried Oregano

Preheat the oven to 400 F / 200 C

Make the breadcrumbs first - pulse the bread in a food processor a few times until the size of small to medium bread crumbs.   Then, in a bowl toss with olive oil and herbs.  Spread evenly on a baking sheet and toast in oven just until dry, tossing once during cooking if needed - about 2 to 5 minutes.  Remove from oven and cool.  You can make these a day or two ahead and keep stored in a plastic bag. 


Steam or boil in salt water the cauliflower florets until just beginning to soften. Drain and arrange in a small casserole dish (like a 2 quart Pyrex).

 Make the sauce. In a small saucepan melt the butter over medium heat. As soon as its melted, add in the flour, whisking constantly.

Whisk in the hot milk and bring to a simmer, stirring constantly (it will start to thicken). Add the mustard and salt and whisk to combine.

Add the Camembert a few pieces at time,  whisking until each is melted before adding more. Add the Parmesan and whisk until melted and smooth.

Remove from heat and pour immediately over the cauliflower.  Top with your breadcrumbs and cook, uncovered, for 20 to 30 minutes.  The sauce should be bubbling up the sides and the breadcrumbs a delicious golden brown.