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Cheesy cauliflower gratin

French Cooking Academy · ♥ 3K likes · 83.7K views · 9 min video

Read about cauliflower in the BrightCulinary Book

Cheesy cauliflower gratin, from the video
Timestamp
Ingredients
Method
Techniques
  • 500 g cauliflower
  • 40 g plain flour
  • 40 g butter
  • 500 ml milk
  • 4 whole cloves
▶ 3:43
  • salt
  • white pepper
  • 1 whole bay leaf
  • cheese
Pour the milk into a pan over very low heat and add a bit of salt and white pepper.
Infusing the milkGrating
▶ 4:07
Add a small bay leaf, grate in nutmeg, and add half an onion studded with cloves.
▶ 4:07
  • nutmeg
  • ½ whole onion
Bring the milk slowly up to the boil so the flavourings diffuse, then turn the heat off and leave it to infuse another five minutes.
▶ 4:27
In another pan, melt the butter over low heat, whisk in all the flour and cook the paste one to one and a half minutes with no colouring at all.
Making a white rouxWhisking
▶ 4:46
  • water
Bring a pan of salted water to the boil for the cauliflower.
▶ 5:23
Turn the roux off and leave it to cool at the side of the stove.
▶ 5:35
Boil the cauliflower until a knife meets no resistance in the stem.
Boiling the cauliflowerBoilingRead
▶ 6:18
Whisk the cooled roux into the hot milk over low to medium heat and let it thicken.
▶ 6:58
  • cayenne pepper
Add a pinch of cayenne pepper.
▶ 7:15
Drain the cauliflower in a sieve and rinse it with cold water to stop the cooking.
Rinsing the cauliflower
▶ 7:32
Spread a little bechamel over the bottom of the dish.
Assembling the gratin
▶ 7:32
Add the cauliflower, season it with salt and pepper, then cover it with the rest of the bechamel and even it out with a spoon.
▶ 8:03
Cover generously with cheese.
Baking until crustyBaking
▶ 8:03
Bake 30 minutes at 180 degrees Celsius, about 356 Fahrenheit, until the cheese is crusty.