Thursday, June 25, 2009

Cauliflower Gratin

I just love the glorious colors.   


Except for baking, I normally don't measure my ingredients for dishes which I have made before. So, here is the recipe and ingredients list but no exact measurements. 

1 large head of cauliflower, cut into large florets
fine sea salt
unsalted butter
3 tablespoons all-purpose flour
450 ml warm milk
freshly ground black pepper - optional
1/4 teaspoon grated nutmeg - optional 
3/4 cup freshly grated Gruyere or Cheddar 
1/2 cup freshly grated Parmesan
fresh or dried (from a pack) bread crumbs  - optional

1. Steam cauliflower florets until tender but still firm. Drain.

2. Melt 2 tbsp butter in a medium saucepan over low heat. Add flour, stir constantly for 2 minutes. Pour in milk into the butter-flour mixture and stir till it comes to a boil. Whisk constantly for a minute or until thickened. Take it off heat, add 1 tsp salt, the pepper, nutmeg, 1/2 cup of the Gruyere or Cheddar, and the Parmesan.

3. Pour 1/3 of the sauce on the bottom of baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine bread crumbs with the remaining grated Gruyere and sprinkle on top. Melt another 2 tbsp butter and drizzle over the dish. Sprinkle with salt and pepper. 

4. Bake for 25 to 30 minutes in preheated oven of about 190 degree celsius, until the top is browned. Serve hot or at room temperature. 

1 comment:

charsiewrice said...

hi! can share the recipe? Thanks.


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