We still have a bunch of leftover beef stew to work or way through, so I didn't end up needing to cook a new main for dinner tonight. We were running low on vegetables though, so I decided to give this cauliflower gratin a go.

It was pretty good! The capers and chile flakes were a nice addition to the sauce. I don't think it's my favourite cauliflower dish, but it's a perfectly serviceable way to use up a head of cauliflower.

Cauliflower Gratin

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 head cauliflower, leaves trimmed
• 1 1/2 Tbsp. unsalted butter, divided
• 3 1/2 Tbsp. flour
• 1 1/2 c. whole (3.25%) milk
• 1 tsp. coarse sea salt
• 1/2 tsp. black peppercorns, ground
• 1 Tbsp. capers, minced
• 1 tsp. red chile flakes
• 1/3 c. panko

Directions

1. Preheat oven to 200°C (400°F) and grease a casserole dish.
2. Place a steamer basket in a medium pot over 4-5cm of boiling water.
3. Add the cauliflower to the steamer, cover, and steam for ~15 minutes.
4. Meanwhile, melt 1 Tbsp. of the butter over medium heat.
5. Remove from heat and whisk in flour.
6. Return to heat and cook for 1-2 minutes, stirring constantly.
7. Slowly whisk in the milk and keep mixing until smooth.
8. Mix in salt and pepper.
9. Reduce heat to medium-low and cook until sauce is thickened (10-15 minutes).
10. Once the cauliflower has finished steaming, remove from steamer and allow to cool slightly.
11. Cut into 8 wedges and place them in the prepared casserole dish.
12. Mix the capers and chile flakes into the sauce and pour it over the cauliflower.
13. Melt the remaining 1/2 Tbsp. of butter over medium heat.
14. Add the breadcrumbs and fry, stirring frequently, until golden (3-5 minutes).
15. Top the cauliflower with the fried breadcrumbs.
16. Bake at 200°C (400°F) for 20-30 minutes.
17. Allow to cool slightly before serving.