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Cauliflower gratin… How is it possible to cook this dish so that it could become soft and creamy? To find out the answer to this question, hurry up to learn the recipe!
- cauliflower : 1 piece (cored and broken into bite-sized florets)
- leek : 2 piece (white, cleaned, halved lengthwise, and sliced into 1/4-in thick slices)
- butter : 3 Tbsp
- flour : 2 Tbsp
- milk : 1.3 cup
- Gruyère cheese : 4 oz. (grated)
- thyme : 1 tsp (fresh and minced)
- nutmeg : 0.8 tsp (grated)
- salt : 1.4 tsp
- black pepper : 2 pinch
- fresh breadcrumbs : 1.5 cup
Stages of cooking
Take a medium saucepan and melt butter in it. Add the chopped leek and cook until it becomes soft. This usually takes around 8-10 minutes.
Meanwhile, steam the cauliflower florets on the water bath for about 3-5 minutes. The cauliflower should become al dente.
Mix the leek with 2 tablespoons of flour and melted butter. Stir the ingredients and keep cooking for about 1-2 minutes. Slowly, add the milk and keep stirring the ingredients to prevent the formation of lumps. Simmer on low fire until the sauce thickens.
Add 3 ounces of shredded cheese, thyme, salt and nutmeg.
Take a gratin dish and grease it with melted butter. Put the steamed cauliflower florets into the dish. Pour the leek and cheese sauce above and top with the rest of the shredded cheese.
Bake in the pre-heated to 205 C (400 F) oven for about 25-30 minutes. While the gratin is baking, toast the fresh breadcrumbs on the melted butter for about 4-5 minutes. Add salt and black pepper. Remove from fire as soon as the breadcrumbs are ready. Remove the gratin from the oven and sprinkle with the toasted breadcrumbs. Place the gratin back into the oven and keep baking for about 5 minutes more. Serve warm and enjoy!