Cauliflower gratin with parmesan and gruyere
4 servings
75 minutes
Cauliflower gratin with parmesan and gruyere is a refined dish that combines the softness of baked vegetables with a rich cheesy flavor. Its roots trace back to classic French cuisine, where gratin symbolizes cozy home cooking. Cauliflower enriched with creamy sauce gains a velvety texture, while the duet of parmesan and gruyere adds depth with savory and nutty notes. The golden crispy crust of breadcrumbs contrasts the tenderness of the filling. This versatile dish is perfect as a standalone treat or as a side to meat and fish dishes. Gratin is suitable for a warm family dinner or festive gathering, providing a sense of comfort and gastronomic delight.
1
Preheat the oven to 180 degrees.
2
In a food processor, grind the pieces of bread with parmesan to a crumbly state.
- White bread for toast: 3 pieces
- Grated Parmesan cheese: 2 tablespoons
3
In a large saucepan, melt the butter over medium heat. Add the flour and sauté for a minute. Then add the milk, whisking constantly to avoid lumps.
- Butter: 3 tablespoons
- Wheat flour: 0.3 glass
- Milk: 2 glasss
4
Then add the cauliflower cut into small florets, season with salt and pepper. Bring to a boil, reduce the heat, cover, and cook for 5 minutes. Remove from heat and stir in the Gruyère.
- Cauliflower: 1 kg
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Grated Gruyere cheese: 10 g
5
Place the cabbage in a dish and sprinkle with breadcrumbs. Cover with foil and bake until soft for 20 minutes.
- White bread for toast: 3 pieces
6
Remove the foil and brown the gratin for another 20 minutes.