Cauliflower Gratin with Emmenthal

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Ingredients

Serves 4

• 2.2 lb (1 kg) cauliflower
• 2 oz (50 g) butter
• 2 tbsp (30 g) flour
• 2 cups (50 cl) milk
• ¼ lb (100 g) grated cheese (Gruyere or Emmenthal)
• Salt, pepper and grated nutmeg
  

Preparation

Cook the Cauliflower

• Wash and separate cauliflower into equal-sized florets
• Bring salted water to a boil in a large pot
• Add cauliflower florets and cook in boiling water for 15 minutes
• Drain when cooked

Prepare the Bechamel

• Melt butter in a frying pan over low heat
• Add sifted flour and mix until well blended and slightly foamy
• Add all the milk and stir
• Let mixture thicken over medium heat for approximately 10 minutes.
• Continue stirring while cooking
• Add salt, pepper and a little grated nutmeg
• Remove from heat and add 2 oz (50 g) grated cheese
• Stir until cheese melts into sauce

Prepare the Gratin

• Place cauliflower florets in a gratin pan
• Pour all the bechamel sauce over the cauliflower
• Sprinkle remaining grated cheese and dot entire surface with butter
• Bake 5 minutes under preheated broiler (grill) (salamander) until surface of dish is melted and golden brown
  

Suggestion

You may also add a few Oriental spices such as turmeric or mild curry.