Cauliflower gratin with comté cheese, chorizo and tapenade

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Cauliflower gratin with comté cheese, chorizo and tapenade

Cauliflower gratin with comté cheese, chorizo and tapenade





Cauliflower gratin with comté cheese, chorizo and tapenade
Cauliflower gratin with comté cheese, chorizo and tapenade




Ingredients
Number of people
-
4
+

1 medium cauliflower

20 g black tapenade

6 thin slices of Spanish chorizo

20 g grated county cheese

6 fresh basil leaves

3 spoons of walnut oil and sesame oil (or equivalent)

1 pinch of fleur de sel
For the béchamel sauce:

50 g flour

50 g butter (or less if replaced by whipped cream)

60 cl of milk

Salt

Pepper




PreparationI
TOTAL TIME: 1H25
Preparation: 30 min
Cooking time: 55 min
Step 1
Line the bottom of the dish with walnut oil and sesame seeds and a little fleur de sel.
Step 2
Clean and remove the leaves from the cauliflower. Then cut out the tops and place them in the dish up to the ¾ from the height (5 to 7 cm).
Step 3
Bake in the oven for about 20 minutes on medium heat at 180°C (thermostat 6).
Step 4
Meanwhile, prepare a béchamel sauce (milk, cream and flour) and add a pinch of pepper to spice it up. Salt.
Step 5
Remove the dish at the end of the 20 minutes of cooking and pour in the béchamel sauce without completely covering it.
Step 6
Cover the whole area with a little grated county.
Step 7
Bake again over medium heat at 180°C (thermostat 6) and, 15 minutes later, sprinkle with a few previously cut basil leaves.
Step 8
Cook over a higher heat at 220°C (thermostat 7-8) until the top is nicely browned.
Step 9
Remove the dish and arrange large round slices of chorizo covered with black olive tapenade. Bake again for about ten minutes.
Step 10
It's ready, bon appétit.
I add my grain of salt to it

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