cauliflower gratin

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cauliflower gratin

cauliflower gratin

cauliflower gratin
cauliflower gratin

Number of persons

1 cauliflower

25 g butter

30 g flour

1 chicken broth

40 cl of water

5 cl cream

50 g grated cheese




Total Time: 50 min
Preparation time: 20 min
Cooking time: 30 min

Clean the cauliflower and cut it into florets.
Arrange them in the steamer basket of the pressure cooker and steam them for about 8 min after the valve has whistled. Check the cooking by pricking the tip of a knife into one of the florets (it should be tender but not soft).
Prepare a white sauce: place a chicken stock in water and bring to the boil. Melt the butter in a saucepan then add the flour. Gradually pour in the hot broth, as for a béchamel sauce. Depending on taste, add (or not) a little cream. Season with salt and pepper and add a dash of nutmeg.
Preheat the oven to 200°C (gas mark 6-7).
Butter a gratin dish and cover the bottom with sauce. Arrange the bouquets upside down on top (otherwise the sauce will not soak in). Cover with the rest of the sauce.
Sprinkle with grated cheese (preferably Comté cheese, which has a stronger taste).
Bake for about 30 min.

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