Vegetarian. Serves: 4 (easily). Prep. and cooking: 35 mins.
Always a reliable filling meal.
Ingredients
| 1 | large cauliflower |
| 50 g | flour |
| 75 g | butter |
| ½ l | milk |
| 100 g | fresh cream |
| 50 g | grated Gruyère cheese |
| salt and pepper | |
| pinch | nutmeg |
Technique
Wash the cauliflower and separate into small florets. Boil gently in salted water for 10 minutes.
Prepare the Béchamel sauce: Melt 50 g of butter in a saucepan and blend in the flour gradually, stirring constantly to avoid any lumps. Pour in the milk slowly, stirring all the time.
Bring to boil and leave to look for 5 minutes. Add the salt, pepper and nutmeg. Remove from the heat and blend in the fresh cream.
Heat the oven to 230℃. Strain the cauliflower. Butter a gratin dish with the remaining 25 g of butter. Arrange the cauliflower florets on it and pour over the Béchamel sauce.. Scatter with grated cheese and cook in the over for about 15 minutes before serving immediately.
Note: Cheddar cheese can be substituted for the Gruyère quite happily and can also be mixed into the sauce, if desired..