John Myers
Ingredients for 4 servings:
- 1 kg cauliflower
- 300 g Gruyère
- 40 g butter
- 50 g wheat flour type 405
- 10 g cornstarch
- 100 g cream, 30% fat, room temperature
- 400 g milk, 3.5% fat
- ½ tsp salt
- ½ tsp nutmeg powder
- 2 pinches of white pepper, ground
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes
The strong, flavorful mountain cheese makes the difference here.
Clean and wash the cauliflower and divide it into florets. Grate the cheese. Gather the cream, milk and other ingredients. Preheat the oven to 200°C (top/bottom heat). Cook the cauliflower in 1 liter of boiling water for about 10 minutes, drain well and spread in a sufficiently large casserole dish. Slowly melt the butter in a saucepan. Stir in the flour with a whisk until there are no lumps and sauté briefly. Stir the cornstarch into the cream, add it to the pan along with the milk, salt, nutmeg and pepper and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Add 70g of the Gruyère and stir in. Then season the sauce to taste. Spread the sauce over the cauliflower florets and sprinkle with the remaining cheese. Bake the casserole in the upper third of the oven for about 10 minutes until golden brown.
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