Gratin de Chou-Fleur
Tender cauliflower baked in a creamy béchamel sauce, topped with a golden and crispy layer of cheese, perfect as an elegant side dish.
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45 min
Medium
Francesa
6 servings
The story behind
Gratin de Chou-Fleur is an undeniable classic that transforms a simple vegetable into a comforting and sophisticated dish. I love the combination of the tender baked cauliflower texture with the richness of the béchamel sauce, which becomes almost addictive when gratinated. It is a side dish that works wonderfully for family dinners, bringing a rustic and delicious touch to any table.
Instructions
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1Steam or boil the cauliflower florets until tender but firm, then drain well.
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2Prepare a béchamel sauce by melting butter, adding flour, cooking for one minute, and gradually whisking in the milk.
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3Add the nutmeg and a portion of the cheese to the béchamel until thickened.
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4Place the cauliflower in a baking dish, cover with the sauce, and sprinkle the remaining cheese on top.
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5Bake at 200°C for about 15-20 minutes, until the top is golden brown and bubbling.
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