Cauliflower Gratin
Imagine a steaming dish coming out of the oven, covered in a golden, crispy crust that already gives off an irresistible aroma. Cauliflower gratin is the kind of dish that transforms simple ingredients into an experience full of flavor and creaminess.
To start, cut a head of cauliflower into medium pieces, separate the florets and cook them in water with a little salt for about five minutes, just to soften slightly without losing their texture. Drain and set aside.
In a pan, melt a generous tablespoon of butter, and add two tablespoons of wheat flour, stirring constantly until a golden, homogeneous paste forms. This is the secret to a lump-free béchamel sauce base. Gradually add 500 ml of warm milk, always stirring with a whisk to incorporate well and prevent the sauce from clumping. Season with salt, black pepper and a pinch of nutmeg, which will give the dish that special touch.
When the sauce starts to thicken and become velvety, turn off the heat and add a handful of grated cheese – you can use parmesan, gruyère or mozzarella, depending on your taste and the intensity of flavor you want. This cheese will give it an extra creaminess and a layer of flavor that goes perfectly with the cauliflower.
Pour half of the sauce into the dish, place the cauliflower florets on top and cover with the remaining sauce, making sure all the pieces are well coated. Finish with more grated cheese and, if you like, a pinch of paprika or herbs such as thyme and rosemary.
Bake in a preheated oven at 200°C for about 20 to 25 minutes, or until the topping is golden and slightly crispy. This gratin is perfect as a side dish for meat or even as a main course, served with a fresh green salad.
When served, each spoonful brings the softness of the cauliflower, the velvety touch of the sauce and the striking flavor of the melted cheese, with that irresistible crunch on the surface.
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