Cauliflower au gratin

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Prep time:

Cook time:

Serves: 4

By Frenchfoodie

1

Ingredients

  • 375ml milk

  • 4 tbsp flour

  • 1 pinch ground nutmeg

  • 1 bay leaves

  • 1 cauliflower, broken into florets

  • 3 tbsp butter

  • 1 1/2 tbsp swiss cheese, grated

  • 1 pinch nutmeg

  • 1 tbsp Dijon mustard, (this is optional for you but is included in the French method and is delicious)

Method

  1. Prepare your oven by preheating it to 180C.
  2. Prepare your gratin dish or shallow baking dish by lightly brushing it with butter.
  3. Cook your cauliflower florets in slightly salted boiling water for about 6 minutes until just tender but not sloppy. You can also steam them if preferred for about 10 minutes.
  4. Now to make the sauce. Melt the butter in a heavy based saucepan over a low heat.
  5. Add the flour and cook until golden. Some people use a wooden spoon for this, I prefer to use a balloon whisk and stir gently as this way I get no lumps! Stir constantly.
  6. Pour in about half of the milk, stirring constantly to prevent lumps forming and it will be lovely and smooth.
  7. Stir in the remaining milk, then the bay leaf. Stir constantly.
  8. Season with salt and pepper and nutmeg to your taste - literally, taste it at this stage.
  9. Reduce the heat and simmer and stir for a few minutes.
  10. Remove from the heat for the next part.
  11. Remove the bayleaf.
  12. Add the mustard and half of the grated cheese and stir until melted.
  13. Place the cauliflower florets in your dish and pour over the cheese sauce sprinkle the remainder of the cheese on the top.
  14. Bake for about 15-20 minutes until golden brown. Bon Appetit!

Handy Hint

You can substitute any hard cheese you like. I like Parmesan, but you can use what you like.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Side

  • Christmas

  • Low fat

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cauliflower

  • cheese

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Your comments

  • Frenchfoodie 07/02/11 13:28

    This cauliflower au gratin is so easy to make and is classic supper dish in the French home. It also makes a great accompaniment for other dishes of meat or chicken too, so is very versatile for you - and scrumptious!