Recipe courtesy of Laura Calder
Cauliflower Gratin
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 230
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 40
- Sodium
- 542
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
Sauce:
1 1/2 cups/750 ml milk
1 bay leaf
1 clove garlic, split
3 tablespoons butter
3 tablespoons flour
1/2 cup/50 g grated Gruyere cheese
Kosher salt and freshly ground black pepper
Gratin:
Kosher salt
1 pound/500 g cauliflower florets
Freshly ground black pepper
1/4 cup/20 g breadcrumbs
2 to 3 tablespoons grated Parmesan cheese
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.