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Need a Side Dish? Try Cauliflower Gratin with Bechamel!

Executive Chef at Big Rock Chophouse and The Reserve Eric Voigt shares his recipe with the Birmingham community.

Article by Danielle Alexander

Photography by Big Rock and Laura McCaffery

Originally published in Birmingham Life

The 4-star, award-winning menu at Big Rock Chophouse, located at 245 S. Eton Street in Birmingham, includes enormous, hand-cut aged steaks, delicious lamb chops, the freshest seafood and so much more. Additionally, the restaurant has been a recipient of the Wine Spectator Award of Excellence for 16 consecutive years, featuring an extensive wine cellar with more than 400 fine wine and champagne selections.

Currently, one of the Big Rock Chophouse menu’s seasonal side offerings include Cauliflower Gratin with Bechamel. Lucky for us, Eric Voigt, executive chef of both Big Rock and The Reserve is sharing his recipe of the popular dish, so fans can try making it at home:

Bechamel

  • ½ Spanish onion 

  • 2 cloves 

  • 1 bay leaf

  • ¼ nutmeg seed micro planed or ¼ tsp ground nutmeg

  • White pepper to taste

  • 3 cups whole milk

  • 1 cup heavy cream

  • ½ stick butter 

  • 4 oz all-purpose flour

  1. Cut onion in half and remove outer layer of peel. Stud the onion’s center with cloves and bay leaf.

  2. In a non-reactive medium sauce pot, place milk, cream, onion piquet and nutmeg. Bring to a scald.

  3. In another pot, melt butter over medium heat and add flour slowly until thick on low heat, drying out roux. Once it has dried for a few minutes, slowly add hot milk over while stirring over medium heat regularly. Bring to a simmer and cook until thickened.

  4. Season with white pepper and salt. 

Cauliflower Gratin 

  • 1 small head of cauliflower

  • 8 oz shredded gruyere cheese

  • 4 oz shredded parmesan cheese

  • 16 oz bechamel (see prior recipe)

  1. Make the bechamel ahead of time, so it’s ready.

  2. Preheat oven to 350 degrees.

  3. Cut core out of cauliflower and slice from top down to create ½” wide pieces.  

  4. Sauce a layer of bechamel on the bottom of a cast iron dish and place a flat layer of cut cauliflower.

  5. Spread another layer of bechamel on top of the cauliflower and follow with a generous amount of the shredded cheese. 

  6. Layer more cauliflower on top of existing and press down hard.

  7. Spread more bechamel on top of cauliflower and top with rest of cheese.

  8. Place on a foil covered sheet tray and bake for 15 to 25 minutes (or until a knife can run through it easily).

  9. Garnish with chopped chives or leftover roasted cauliflower. 

Big Rock Chophouse

245 South Eton Street, Birmingham, Michigan, (248) 647-7774

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