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Cauliflower gratin

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Side Dish
Cuisine: european, French
Keyword: bechamel, cauliflower, gratin, white sauce
Servings: 6 portions
Author: Mélanie

Ingredients

  • 1 cauliflower head

Bechamel

  • 1/3 cup flour  40g
  • 1/3 cup butter, cubed 40g
  • 3/4 cup milk
  • Salt to taste
  • Nutmeg to taste (optional)
  • 1 cup Grated cheese preferably Emmental

Instructions

  • Cut your cauliflower into floret and cook it in a steamer. If you do not own a steam, it is not the end of the word, I have cooked it in salted boiling water before, cook it until a knife can enter the vegetable easily.

Bechamel

  • Prepare your ingredients: Mise en place.
  • In a pot, on low to medium heat, melt the butter.
  • Add the flour.
  • Stir well, you have a roux.
  • Add a little bit of milk and stir. Repeat until you have poured all the milk.
  • Season to taste.Stir (still on low to medium heat) until the sauce coats the back of the spoon

Assembling gratin

  • In an oven dish, place the cauliflower, pour the bechamel heavenly on top of it.
  • Add the cheese on top.
  • Cook in the oven 15-20 minutes at 400F and serve!

Notes

www.bonappeteat.ca