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Cauliflower gratin with Manchego and almonds

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Ingredients for 4 servings:

  • 1 large cauliflower
  • 100 g Manchego, coarsely grated
  • 60 g almonds, unpeeled, roughly chopped
  • 50 cl cream
  • 30 g butter
  • e.g. nutmeg, grated
  • 1 clove(s) garlic, peeled
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Gratinado de Coliflor con Manchego y Almendras

Preheat the oven to 240 degrees Celsius (475 degrees Fahrenheit). Rub a gratin dish with the garlic clove and butter. Gently heat the cream. Cut the cauliflower into florets, wash, and blanch in boiling salted water for 3 minutes. Drain the water and rinse the cauliflower with cold water to prevent further cooking. Arrange the florets in the gratin dish, season with salt and pepper, and a little nutmeg. Pour the cream over the florets and sprinkle with the Manchego and almonds. Bake for 15-20 minutes, until the gratin is lightly browned.

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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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