All Simple Vegetable Recipes


Cauliflower Gratin

Cauliflower Gratin


A regular accompaniment on the plat du jour circuit in French bistros, this recipe goes especially well with pork. The secret of delicious cauliflower is to blanch it first; if you add a bay leaf to the water, the unpleasant cabbage aroma disappears.

 

SERVES 4-6

  • 1 fresh bay leaf

  • 1 large cauliflower, separated into large florets

  • 500 ml double cream

  • 2 teaspoons Dijon mustard

  • 1 teaspoon coarse sea salt, plus extra for adding to the boiling water

  • 1 egg

  • 160 g finely grated Comte cheese*

  • a baking dish, about 25 cm diameter, greased with butter

  1. Bring a large saucepan of water to the boil, add the bay leaf, salt generously, then add the cauliflower. Cook until still slightly firm, about 10 minutes. Drain and set aside.

  2. Put the cream in a saucepan and bring to the boil. Boil for 10 minutes, then stir in the mustard and the 1 teaspoon salt.

  3. Divide the cauliflower into smaller florets, then stir into the cream sauce with the egg. Transfer to the prepared baking dish and sprinkle the cheese over the top in an even layer. Bake in a preheated oven at 200C (400F) Gas 6 until golden, about 40-45 minutes. Serve hot.

*Note Use Emmental or Cantal cheese if Comte is unavailable.
 

More about cooking with cauliflower


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