Cauliflower Gratin is one of the classic French gratin dishes. Casual, creamy, easy and delicious. You can use broccoli instead or a combination of two.
| #Ingredients: | #Bechamel Sauce: |
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- 700 g Cauliflower florets
- 40 g Grated mozzarella cheese
- 10 g Grated cheddar or other hard cheese
| - 2 tbsp Butter
- 2 tbsp All-purpose flour
- 360 ml. Milk, heated
- Salt and freshly ground white pepper
- Ground nutmeg (optional)
- Dried parsley
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Heat oven to 200C/400F. Generously butter a baking dish large enough to hold the cooked cauliflower. Blanch cauliflower until tender but still firm, about 10 minutes.
While cauliflower cooks, melt the butter in a pan over the medium heat. Add flour and whisk until mixture is smooth. Add the hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add salt and pepper to taste, and add a little nutmeg, if desire. Lower the heat, and cook, stirring, for about 3 minutes more. Remove from the heat.
- Arrange cooked cauliflower flowerets in the prepared baking dish, season with salt and freshly ground pepper, and cover with Bechamel. Sprinkle grated cheese over the top. Bake in preheated oven until golden on top, about 25 minutes.
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