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Cauliflower Gratin

0

60 min

Cauliflower Gratin

Cauliflower Gratin Photo 1

Time

60 min

Serving

7 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

Cauliflower gratin… How is it possible to cook this dish so that it could become soft and creamy? To find out the answer to this question, hurry up to learn the recipe!

Ingredients

  • cauliflower: 1 piece (cored and broken into bite-sized florets)
  • leek: 2 piece (white, cleaned, halved lengthwise, and sliced into 1/4-in thick slices)
  • butter: 3 Tbsp
  • flour: 2 Tbsp
  • milk: 1.3 cup
  • Gruyère cheese: 4 oz. (grated)
  • thyme: 1 tsp (fresh and minced)
  • nutmeg: 0.8 tsp (grated)
  • salt: 1.4 tsp
  • black pepper: 2 pinch
  • breadcrumbs: 1.5 cup (fresh)

Metric Conversion

Stages of cooking

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  1. Take a medium saucepan and melt butter in it. Add the chopped leek and cook until it becomes soft. This usually takes around 8-10 minutes.

    Cauliflower Gratin Photo 2
  2. Meanwhile, steam the cauliflower florets on the water bath for about 3-5 minutes. The cauliflower should become al dente.

    Cauliflower Gratin Photo 3
  3. Mix the leek with 2 tablespoons of flour and melted butter. Stir the ingredients and keep cooking for about 1-2 minutes. Slowly, add the milk and keep stirring the ingredients to prevent the formation of lumps. Simmer on low fire until the sauce thickens.

    Cauliflower Gratin Photo 4
  4. Add 3 ounces of shredded cheese, thyme, salt and nutmeg.

    Cauliflower Gratin Photo 5
  5. Take a gratin dish and grease it with melted butter. Put the steamed cauliflower florets into the dish. Pour the leek and cheese sauce above and top with the rest of the shredded cheese.

    Cauliflower Gratin Photo 6
  6. Bake in the pre-heated to 205 C (400 F) oven for about 25-30 minutes. While the gratin is baking, toast the fresh breadcrumbs on the melted butter for about 4-5 minutes. Add salt and black pepper. Remove from fire as soon as the breadcrumbs are ready. Remove the gratin from the oven and sprinkle with the toasted breadcrumbs. Place the gratin back into the oven and keep baking for about 5 minutes more. Serve warm and enjoy!

     

    Cauliflower Gratin Photo 7

History of the Cauliflower Gratin:

Cauliflower gratin originated in France and has become a popular dish around the world. The dish typically consists of filling cauliflower florets smothered in a creamy cheese sauce and baked until golden and bubbling.

Tips and Tricks for Cauliflower Gratin Recipe:

To make the perfect cauliflower gratin, it's important that the cauliflower is cooked al dente to avoid it turning mushy once adding it to the cheese sauce. Steam the cauliflower before adding it to the gratin dish and only bake the dish until the cheese is melted and the breadcrumbs on top are golden.

For a healthier alternative, you can use skim milk and low-fat cheese in the recipe without sacrificing flavor. Fresh herbs such as thyme and rosemary can also add a burst of flavor to the dish.

Tips for presenting the dish:

When serving the cauliflower gratin, it's important to present it beautifully. You can add some chopped fresh herbs as a garnish, sprinkle some black pepper or paprika on top, or even add some sliced cherry tomatoes or sautГ©ed mushrooms on the side for a pop of color. Serve alongside a simple salad to balance out the rich flavors of the dish. Enjoy!

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