Cauliflower Gratin
6 servings
25 minutes
Cauliflower gratin is an exquisite dish of French cuisine, rooted in the tradition of gratins known for their appetizing crust. It combines tender cauliflower florets soaked in a creamy cheese sauce with hints of nutmeg and garlic. The gratin achieves a golden crust thanks to Gruyère cheese, which adds nutty notes and rich flavor. This dish is perfect as a side or a standalone treat, especially paired with white wine. Its soft, creamy texture makes it refined and comforting, while the simple cooking process allows one to enjoy the true taste of French gastronomy without unnecessary complications.
1
Break the cabbage into more or less equal florets. Mix milk and water in equal proportions, season with a pinch of salt, and put on the fire. When the mixture boils, add the cabbage florets and cook for ten minutes.
- Milk: 1 l
- Cauliflower: 2 pieces
- Salt: to taste
2
Grate the cheese. Mix half of the grated cheese with cream, finely chopped garlic, nutmeg, and white ground pepper. White pepper is good here as it won't spoil the creamy color scheme.
- Gruyere cheese: 200 g
- Cream: 200 ml
- Garlic: 6 cloves
- Nutmeg: to taste
- Ground white pepper: to taste
3
Drain the water from the cauliflower, grease the bottom of the baking dish with butter, place the cauliflower in the dish, and pour the mixture of cream and cheese over it. Put the dish with the cauliflower in the oven preheated to 200 degrees for ten minutes.
- Butter: 50 g
- Cauliflower: 2 pieces
- Cream: 200 ml
- Gruyere cheese: 200 g
4
After that, take out the baking tray, sprinkle the cabbage with the remaining cheese, and return it to the oven for another five minutes.
- Gruyere cheese: 200 g
