Veg dish: cauliflower gratin

Today I made a cauliflower "gratin", with an organic coliflower from France (yeah!).

It's not always easy to buy seasonal vegetables (calendar for Scandinavia) here, especially in winter so I try to at least buy european veg and fruits (short distance transportation).

I used this recipe (French) but used one cauliflower only and ate it by myself.

Here is what they say for 6 people:

1 kg cauliflower
30 + 40 g butter
30 g de flour
40 cl de milk
2 yolks
100 g cheese
50 g breadcrumbs
nutmeg
salt
pepper

1 - Cut the cauliflower, wash it and cook them in boiling water (+ salt) for 15 mn. I always cover the pot; then low heat is enough. Drain the cauliflower

NB: I should have cut it in smaller pieces or mash it afterwards.

2 - I reused the same pot and made a bechamel sauce:

- Melt some butter

- Once melted, add some flour until you get this consistency:

- Add milk, little by little, until the sauce is homogenous and has a satisfying consistency (not too liquid but it would work anyway).

I never measure my ingredients for a béchamel but you may use the proportions above.

3 - Add the yolks (only one for me) + some cheese

4 - Put some sauce in a buttered baking dish (was that really necessary?), add the cauliflower pieces and pour the rest of the sauce on it. Add some breadcrumbs and cheese on the top

5 - Cook 20-30 in the oven at 180°

Bon appétit!

Comments

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