Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Cauliflower Gratin
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- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 40 mg
- Sodium
- 542 mg
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 40 mg
- Sodium
- 542 mg
Ingredients
Sauce:
Gratin:
Directions
- Make the sauce: Bring the milk to a simmer in a saucepan with the bay leaf and garlic. Cover, turn off the heat and let infuse, about 15 minutes. Melt the butter in a saucepan. Whisk in the flour and cook for a minute to remove the raw flour taste. Gradually whisk in the milk. Cook over medium-high heat, stirring, until thick. Stir in the Gruyere, season with salt and pepper and reserve.
- Heat the oven to 425 degrees F/210 degrees C.
- Make the gratin: Bring a large pot of water to the boil. Salt it, as for pasta, and blanch the cauliflower until just shy of being tender, about 5 minutes. Drain well. Pat dry and season with salt and pepper. Toss with the sauce and dump into a gratin dish. Scatter over the breadcrumbs and Parmesan and bake until bubbling and gratineed on top, 5 to 10 minutes.
