Diamond's Steak & Seafood's cauliflower au gratin - Los Angeles News | FOX 11 LA KTTV

Diamond's Steak & Seafood's cauliflower au gratin

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Get this recipe courtesy of Adam Merkel, executive chef and owner of Diamond's Steak & Seafood in Howell. Visit them online and learn more about their 30-year anniversary celebration at www.DiamondsSteak.com.

Ingredients
2 heads cauliflower, cut into large florets
6 oz. unsalted melted butter
1/3 cups all-purpose flour
3 1/2 Guernsey's whole milk (HOT)
1 teaspoon freshly ground black pepper
2 tablespoons Kosher salt
1/2 teaspoon freshly grated nutmeg (already ground is ok too)
1 3/4 cup freshly grated Swiss cheese
1 cup freshly grated Parmesan cheese

Herb Butter Crumb topping
1 cup cracker crumbs (smashed)
3 tablespoons melted butter
3/4 cup freshly grated Swiss Cheese
2 1/2 tablespoons chopped fresh Italian flat leaf parsley

Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

For the herb butter crumb topping, heat a medium saucepan on medium-high heat, add crumbs and butter.  Mix thoroughly and cook for about 2-3 minutes or until crumbs are toasted to a light golden brown.  Try not to over-toast the crumbs.  In a bowl, off the heat, fold in shredded Swiss and fresh parsley.  Set aside.

Melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes until smooth.  In another small saucepan, heat milk over medium-high heat about 3-5 minutes or until the milk is very hot, stirring occasionally to prevent burning.  Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add salt, pepper, nutmeg, 1 cup of Swiss, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 9 by 13 inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.  Sprinkle the herb butter crumb mixture evenly over the top of the dish and bake for 20-25 minutes, or until the top is golden brown. Serve hot and enjoy!

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