Lightly butter a 13 x 9 pyrex baking dish and put in cauliflower. Boil steam or microwave cauliflower until tender. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes until tender but still firm. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Place in a medium shallow ovenproof dish.
Grease a 1 5 quart baking dish with butter or olive oil. Step 1 place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Drain and set aside. Add a tablespoon of water. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.
Cover with a microwave safe plate and microwave on high for 7 8 minutes until just tender. Preheat oven to 350 degrees f 175 degrees c. Preheat oven to 375 and butter a medium casserole dish. Preheat oven to 425 degrees f. Step 2 bring a large pot of water to a boil.
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In sauce pan melt 4 tablespoons of butter. Add cauliflower and cook uncovered until tender about 10 minutes. Preheat oven to 375 degrees. Separate cauliflower into florets and either steam for 5 minutes or boil in large pot of water for 5 minutes until just barely tender. Combine the bread crumbs with the remaining 1 4 cup of gruyère and sprinkle on top.
Preheat the oven to 375 degrees f. Pour over cauliflower cheese mixture and top with buttered breadcrumbs. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Pour one third of the sauce on the bottom of an 8 x 11 x 2 inch baking dish. Beat the eggs into the half and half you can also use 1 1 2 cups milk 2 eggs and 1 tblsp cornflour as a sub.
Meanwhile melt 2 tablespoons of the. Add cauliflower cover and steam until tender 5 to 7 minutes. Combine the bread crumbs with the remaining 1 4 cup of gruyère and sprinkle on top. Meanwhile melt 2 tablespoons of the. Preheat the oven to 375 degrees f.
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Add cauliflower cover and steam until tender 5 to 7 minutes. Lightly butter a 13 x 9 pyrex baking dish and put in cauliflower.
