Cauliflower gratin
Votes: 21
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The key element of this delicious vegetable casserole is the thick cheese sauce that Ina Garten uses to complement the cauliflower. For the topping, she uses a mixture of Parmesan and Gruyère cheeses, which impart a nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head cauliflower, divided into florets (1.4 kg)
- Salt
- 4 tbsp (55 g) butter, in portions
- 3 tbsp. flour
- 2 cups of hot milk
- 1/2 tsp freshly ground black pepper
- 1/4 tsp. grated nutmeg
- 3/4 cup grated Gruyere cheese, divided
- 1/2 tbsp. grated parmesan cheese
- 1/4 cup fresh bread crumbs
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Cooking the dish according to the recipe:
- Preheat oven to 190°C.
- In a large saucepan of boiling salted water, cook the cauliflower florets for 5-6 minutes, until tender but still firm to the touch. Drain.
- Meanwhile, melt 2 tablespoons (30 grams) of butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into this mixture and stir until it begins to boil. Cook, whisking constantly, for 1 minute, until the mixture thickens. Turn off the heat, add 1 teaspoon of salt, pepper, nutmeg, 1/2 cup of Gruyere cheese, and Parmesan.
Pour 1/3 of the sauce into the bottom of a 20x28x5 cm baking dish. Place the strained cauliflower on top, and pour the remaining sauce evenly over the cauliflower. - Mix the breadcrumbs with the remaining 1/4 cup Gruyere cheese and sprinkle the mixture over the top of the casserole. Melt the remaining 2 tablespoons (30 g) butter and drizzle it over the gratin. Season with salt and pepper. Bake for 25-30 minutes, until golden brown. Serve hot or at room temperature.
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