Music to Cook By – Give it to Me

I need your help.

When I cook, I will often have the evening news on. During the weekend, my cooking will often be in silence. I love music and when I think about it, will put it on but I don’t have is a good playlist of music to cook by. I want my loyal readers to give me your best recommendation to add to a playlist of music to cook by. So please, add a comment and let me know the song and artist that I should have on a list.

Photo May 07, 6 12 00 PM

This cauliflower gratin is a rockin’ dish in its own right.

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Not an overly complex dish.

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Make a roux.

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This is such an easy sauce.

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Add the cauliflower in the dish.

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Add the sauce.

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Layer on the bread crumbs and cheese.

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Such an inviting dish.

Cauliflower Gratin

Prep Time: 20 m | Cook Time: 50 m | Makes: 4 to 6 servings | Difficulty: Easy


  • 1 (3-pound) head cauliflower, cut into large florets
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups hot milk
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup fresh bread crumbs


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.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. 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 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.


Tags: , , , , , , , , , , , , , , , , , ,

Categories: Baking 2, Cheese2, kosher, Low Carb, Recipes, Sidedish2, vegetable3, Vegetarian

Author:The Ranting Chef

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9 Comments on “Music to Cook By – Give it to Me”

  1. Janet Hagen
    October 11, 2013 at 8:02 am #

    One of my favorite finds is an independent band out of Detroit called Zug Izland. Not what I would usually have listened to, but a friend recommended it and it’s on my favorite playlist. Favorite songs by them are ALWAYS and DREAMS.


  2. October 11, 2013 at 11:33 am #

    “Moon River~” sung by Sarah Brightman…soothing, enchanting, magical!

    PS~ Can’t wait to try this recipe. Thank you!


  3. adbarnes2007
    October 11, 2013 at 3:16 pm #

    Summer Wind by Frank Sinatra (big band puts me in a cooking mood). : )


  4. Anne Bonney
    October 11, 2013 at 4:30 pm #

    That cauliflower needs some Motown, I think. Love cauliflower.


  5. October 11, 2013 at 7:22 pm #

    My cooking playlist always starts with Stevie Wonder’s Superstition.


  6. October 13, 2013 at 11:08 am #

    I listen to Vampire Weekend a lot when I cook. They have a pretty awesome album. I also listen to Bel Canto, they use a lot of wordplay and non-sense syllables, the the driving beat is usually quite conducive to cooking and working in the kitchen.

    I’m also a fan of Stevie Wonder and Motown.

    Hope you find some great music, and thanks for the awesome recipe!


  7. Chef Drew
    October 13, 2013 at 5:27 pm #

    I try to match music with cuisine and general tempo with duration of prep time. I love some of the early cool jazz albums by miles and co.


  8. October 14, 2013 at 10:10 pm #

    There’s a British singer named Omar that I love. He’s an R&B singer, but has a jazz-inflected voice. A great old album of his is called “For Pleasure.” He also put out a solid album this year called “The Man.”

    Other ideas: yesterday I cooked to “The Way I See It,” by Raphael Saadiq, and Allen Stone’s self-titled album–both R&B.


  9. October 21, 2013 at 11:06 am #

    I love cooking to the Dropkick Murphys-but sometimes end up with more dancing than cooking. Have fun!


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