Cauliflower Gratin

Ingredients

• 600 gCauliflower
• 60 gButter
• 30 gFlour
• 500 mlMilk
• 150 gGruyère
• 20 gBreadcrumbs
• 7 gSalt
• 1 gPepper
• 0.3 gNutmeg

Instructions

1. 1

   Preparation

   • Preheat the oven to 200°C (390°F).
   • Cook cauliflower florets in lightly salted water for about 8–10 minutes until tender. Drain well and let steam off.
   • Butter a gratin dish or ovenproof bowls lightly.
2. 2

   Make the béchamel (Mornay)

   • Melt 30 g butter in a saucepan. Add 30 g flour and cook 1–2 minutes while stirring (roux).
   • Gradually whisk in 500 ml milk and bring to a simmer until the sauce thickens.
   • Stir in about 100 g grated Gruyère, season with 2 g salt, 1 g pepper and a pinch of nutmeg. Keep warm.
3. 3

   Sauté and assemble

   • Melt 30 g butter in a large pan over medium heat. Gently toss the drained cauliflower florets a short time without browning, just to evaporate residual moisture.
   • Season with salt and pepper. Place the florets in the prepared dish, leaving a hollow in the center.
4. 4

   Fill and gratin

   • Spoon some of the warm béchamel into the center of the cauliflower nest and pour the rest over the florets.
   • Sprinkle the remaining 50 g grated Gruyère and 20 g breadcrumbs on top.
   • Bake for 12–15 minutes until the top is golden and crisp. Serve hot.