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Cauliflower gratin

updated

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Ingredients for 4 servings:

  • 1 head of cauliflower
  • 1 liter of water
  • 40 g flour
  • 40 g butter
  • salt and pepper
  • nutmeg
  • 1 cup of cream
  • Parmesan
  • Vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the cauliflower in cold vinegar water for about 10 minutes. This will remove small insects, which will then rise to the surface. Boil the whole cauliflower in salted water for about 20 minutes, then drain, reserving the cooking liquid. Let it cool slightly, then cut into florets and place in a greased baking dish. Melt the butter in a saucepan and make a light roux with the flour. Then deglaze with ½ liter of the cauliflower cooking liquid. Cook for a few minutes, stirring, then add the cream and season with salt, pepper, and nutmeg. Pour the sauce over the cauliflower, sprinkle with Parmesan cheese, and bake the cauliflower in a preheated oven at 180°C for about 15 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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