Cauliflower gratin

Method10 steps · about 50 min

1. 1

   Step 1: Cut the cauliflower (1 head) head into florets. Put water in the steamer below its basket, bring to a simmer and steam the florets until a knife enters them easily. Drain well and set aside.

   Uses 1 head cauliflower, cut into florets · Water as needed in the steamer

2. 2

   Step 2: Preheat the oven to 400°F (about 200°C). Measure the 40 g flour, 40 g cubed butter and three-quarter cup milk for the béchamel, and have salt, optional nutmeg and grated cheese ready.

3. 3

   Step 3: Melt all 40 g butter in a saucepan over low to medium heat.

   Uses 40 g butter, cubed, for béchamel

4. 4

   Step 4: Add all 40 g flour to the melted butter.

   Uses All butter melted in step 3 · 40 g all-purpose flour for béchamel

5. 5

   Step 5: Stir the butter and flour thoroughly over low to medium heat until evenly combined into a smooth roux.

   Uses All butter and flour combined in step 4

6. 6

   Step 6: Add a little of the measured milk (3/4 cup) to the roux and stir until smooth. Repeat with small additions, stirring after each, until all of the three-quarter cup milk has been incorporated.

   Uses All roux made in step 5 · 3/4 cup milk

7. 7

   Step 7: Season the béchamel with salt to taste and optional nutmeg. Keep stirring over low to medium heat until the sauce coats the back of a spoon, then remove from the heat.

   Uses All milk and roux combined in step 6 · Salt to taste for béchamel · Nutmeg to taste, optional

8. 8

   Step 8: Put all of the steamed, drained cauliflower in an oven dish. Spread the finished béchamel evenly over the florets.

   Uses All cauliflower steamed and drained in step 1 · All béchamel completed in step 7

9. 9

   Step 9: Sprinkle the cup of grated vegetarian Emmental (1 cup) evenly over the cauliflower and béchamel.

   Uses The complete cauliflower and sauce assembled in step 8 · 1 cup grated Emmental cheese, made with vegetarian rennet

10. 10

    Step 10: Bake in the preheated 400°F (about 200°C) oven for 15–20 minutes, until the gratin is hot and the cheese is melted and golden. Serve as six side portions.

    Bake cauliflower gratin · 15 minUses The complete cheese-topped gratin assembled in step 9