Directions
- 1Separate cauliflower into florets and boil in salted water for 5-7 minutes until tender but firm. Drain well.
- 2Melt butter in a saucepan over medium heat. Add flour and whisk until absorbed.
- 3Gradually add milk, whisking continuously until thickened.
- 4Remove from heat, season with salt, pepper, nutmeg, and stir in Gruyere until melted.
- 5Transfer cauliflower to an ovenproof dish and pour the béchamel sauce over it.
- 6Sprinkle with the Parmesan and breadcrumb mixture and bake in a preheated oven at 180°C for 25-30 minutes until golden brown.
- 7Let it rest for 10-15 minutes before serving.
Ingredients
- 1 medium cauliflower
- 50 g unsalted butter
- 50 g flour
- 600 ml whole milk
- salt
- freshly ground pepper
- pinch nutmeg
- 160 g gruyere, grated
- 40 g Parmesan, finely grated mixed with breadcrumbs for the crust
Equipment
saucepanwhiskovenproof dishoven
Tips
- Cook the cauliflower for 5-7 minutes until tender but still firm.
- Let the gratin rest for 10-15 minutes before serving.
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