Cauliflower Gratin with Béchamel

Ingredients

• 800 gCauliflower
• 80 gButter
• 50 gFlour
• 600 mlMilk
• 0.3 gNutmeg
• 6 gSalt
• 1 gPepper
• 150 gCheese
• 30 gBreadcrumbs

Instructions

1. 1

   Pre-cook the cauliflower

   • Cut the cauliflower into florets and cook them in plenty of boiling salted water for 8–10 minutes until just tender.
   • Drain, let steam off briefly and arrange the florets in a buttered gratin dish.
2. 2

   Make the béchamel

   • Melt butter in a saucepan over medium heat, stir in the flour and cook 1–2 minutes to form a light roux.
   • Gradually add the milk while whisking to avoid lumps. Bring to a gentle boil and simmer 3–5 minutes until thickened.
   • Season with salt, white pepper and grated nutmeg.
3. 3

   Assemble and gratinate

   • Pour a little béchamel into the bottom of the dish and place the cauliflower florets so they are slightly embedded.
   • Cover with the remaining sauce.
   • Mix grated cheese and breadcrumbs, sprinkle over the cauliflower and drizzle with melted butter.
   • Bake in a preheated oven at 200 °C (fan) for 18–25 minutes until the top is golden and crisp.