ReceptnaptárGratin de chou-fleur au fromage (cauliflower cheese)
Cauliflower cheese gratin is a simple, warming side dish or light main course of French home cooking. The keys to success are well-drained cauliflower and a lump-free béchamel.
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Ingredients
Method
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- Boil the cauliflower florets in plenty of salted water for 5-6 minutes until just crisp-tender, drain and let them drip dry well (wet cauliflower thins the sauce).
- For the béchamel, melt the butter over medium heat, add the flour and cook, stirring, for 1-2 minutes so that it does not taste of raw flour.
- Gradually pour in the warm milk, whisking constantly. Cook for about 5 minutes until you get a thick, smooth sauce. Season with salt, pepper and nutmeg, and stir in two thirds of the cheese.
- Preheat the oven to 200°C. Put the cauliflower into a buttered ovenproof dish and pour the sauce over it.
- Sprinkle the remaining cheese and the breadcrumbs on top.
- Bake for 20-25 minutes until the top is golden brown and bubbling. Rest for 5 minutes, then serve.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cook the cauliflower only until crisp-tender, because it continues to soften in the oven; if overcooked it falls apart and turns watery.
- The béchamel stays lump-free if you add the milk gradually, warm, to the roux while whisking.
- Emmental or Gruyère is the classic cheese; it tastes even better mixed with a little Parmesan.
- You can prepare it ahead: covered, it can wait in the fridge for a day before baking — in that case bake it 5-10 minutes longer.
Frequently asked questions
Why did my cauliflower gratin turn out watery?
You probably did not drain the cauliflower well enough, or you cooked it too long. After boiling, leave it in the colander for a few minutes to steam dry.
Can it be made gluten-free?
Yes, you can replace the flour with cornflour (about 30 g) and leave out the breadcrumbs.
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- Cheesy Baked Chicken with Cauliflower (frango com couve-flor) · Spanish & Portuguese
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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