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Cauliflower Gratin

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Ingredients

Adjust Servings:
Main ingredients
500 grams cauliflower
200 grams hard cheese cheddar or conte cheese
For the Bechamel Sauce
500 ml milk
40 grams plain flour
40 grams butter to taste
0.5 teaspoon salt to taste
0.25 teaspoon pepper
1 bay leaves small size
0.15 teaspoon cayenne pepper a small pinch
0.5 yellow onions half a small onion
4 cloves prick them on the onion

Cauliflower Gratin

A classic French bake suited for vegetarian

Features:
  • contains gluten
  • Dairy
  • Vegeterian

Ingredients

  • Main ingredients

  • For the Bechamel Sauce

Directions

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Freshly cooked cauliflower, covered with a delicious homemade bechamel sauce, topped with cheese, then baked in the oven. this cauliflower french recipe is great for vegetarian looking for a french vegetarian recipe idea that will not leave them hungry. that cauliflower with white sauce can be served as a side or main and is really tasty. The sauce used in this cauliflower with cheese recipe is a bechamel sauce made from scratch. infused with flavours of cloves ,onions, cayenne pepper and bayleaf which really give you that lovely taste throughout the cauliflower gratin.

 

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Steps

1
Done

Prepare your ingredients and put some water to boil

clean trim and wash your cauliflower in to medium size florets.
Put a large pan pan with water and salt to boil (for the cauliflower)
measure you flour, butter, and milk.

2
Done

Make the Bechamel sauce

Pour the milk in a sauce pan. add salt, pepper, a bay leaf and half and onion pricked with cloves.
Bring to the milk to the boil on low heat. ( when the milk reach boil point point turn the heat off and leave to infuse until your roux has cool down)
While the milk is warming up, use another pan on low heat and melt the butter the first.
as soon as the butter is melted add all of the flour in the pan. mix well with a whisk over low heat for 1 to 2 minutes.
when done turn the heat of and let that mix ( the roux) cool down.
when the roux ( mix of butter and flour) has cool down, pour the milk over (making sure you remove the onions and bay leaf)
Bring now the mix of roux and milk roux to the boil on low to medium heat, stirring continuously with a whisk. very quickly the mix will thicken and start boiling.
when the sauce is boiling just keep on cooking it for another 2 minutes (while keeping on stirring) then turn the heat off. the Bechamel sauce is ready

3
Done

Cook the cauliflower

By now your water should be boiling so just put the cauliflower in the boiling water and cook the florets until tender.
when they cooked rinse them over cold water.

4
Done

Dress the dish, bake and serve

Use a baking dish or equivalent. Add a layer of Bechamel sauce on the bottom of the dish.
cover with all of the cauliflower florets and top up with the rest of the Bechamel as( as shown in the video)
finally if you like top up with grated cheese and bake in the oven for 30-40 minutes or untill a nice golden crust has forme on top.
when cook serve immediately.

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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