8 cups cauliflower florets, 1 large head approximately 1½ lbs
2 tablespoons butter, plus more for pan
2 tablespoons Armanino Creamy Garlic Sauce
2 tablespoons all-purpose flour
1½ cups whole milk
2 cups shredded gruyère, divided (6oz)
½ cup grated parmesan
2 teaspoons fresh thyme leaves
kosher salt and ground black pepper
Directions
Preheat oven to 375F° and butter a medium, 2 quart casserole or baking dish.
In a large pot of boiling salted water, cook cauliflower for 3 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Let sit for several minutes until cool.
Drain, then lay cauliflower out on a sheet pan lined with paper towels and let dry completely.
In a large saucepan over medium heat, melt the butter.
Whisk in flour and cook until golden and starts to bubble, about 1 minute more.
Slowly add the milk, whisking until smooth then add the creamy garlic sauce. Continue whisking until the mixture comes to a simmer.
Cook, over medium heat, until slightly thickened, about 2-3 minutes.
Turn off heat and while stirring, slowly add half of the gruyère, all the parmesan and thyme. Stir until cheese has melted, then season with salt and pepper. The sauce will be thick.
Add about half the cauliflower to prepared baking dish, top with half of the sauce mixture.
Repeat with remaining cauliflower and sauce, then top with remaining half of gruyère.
Bake until bubbly and golden on top, about 25 minutes. If needed, run under the broiler to further brown the top. Serve hot.
Chef’s Tips
For individual gratins, butter six 4oz ramekins and combine the cauliflower and sauce in a bowl. Scoop into the ramekins and top with the reserved cheese. Place on a sheet pan and bake for 25 minutes.
Do ahead: can be baked up to a day ahead and refrigerated. Let come to room temperature and reward in a 350°F oven, 15-20 minutes until warmed through.
For a delicious addition, sprinkle some cooked bacon or diced ham over the cauliflower before saucing.
