They are fuss-free and fantastic to be cooked as creamy soup, roasted, mashed, and deep-fried as finger food. Some people would even go beyond the normal ways by substituting gluten with cauliflowers. It’s funny how we look back to the olden days and the only thing that people did with cauliflowers were just steaming them as side-dish. Well, now you’ve got hundred ways to make cauliflower shines.
Nostalgia aside, today I’m going to share a new recipe that I just discovered recently – Cauliflower Gratin.
Gratin is a French technique which means to bake or broil in the oven until the surface of the dish forms a golden crust. This technique is often used for potatoes, but I have never known that cauliflower could be used perfectly as well.
I was flipping through Manu Feildel’s cookbook, French Kitchen, in a local bookstore the other day and I stumbled upon this recipe. Even though there was no picture, the recipe title cauliflower gratin caught my attention and I read the recipe carefully. As the steps were short and looked easy, I was interested in making it.
Long story short, a dish full of cheesy and creamy baked cauliflower turns out to be the best thing EVER to happen to cauliflower – therefore I decided to share this cauliflower gratin recipe with all of you as well.
This cauliflower gratin reminds me well of pasta bake, or lasagna without the red tomato sauce – with similar level of cheesiness and creaminess. So it’s perfect for you if you love creamy and flavourful food but still wish to watch out on your waist size.
Another plus point, most of the ingredients below (including ingredients for bechamel sauce) would be sitting inside your pantry right now. You only need to go out and buy a head of cauliflower to create this tasty dish.
Try this – and you will never regret.
- 1 head of cauliflower (around 1.2kg), cut into even-sized large florets
- 2.5 cups of bechamel sauce
- 1/2 cup of gruyere cheese, sliced thinly or shredded
- 1/2 cup of parmesan cheese, grated
- 1/2 cup of breadcrumbs
- 20 gr of melted butter, to grease the baking dish
- Preheat oven to 200 degrees celcius.
- Boil cauliflower florets in a large pot of lightly salted water for 5 minutes until al dente. Remove from heat and drain the water, keeping the cauliflowers aside.
- Grease the bottom and the sides of a large baking dish with melted butter. Transfer the cauliflower florets and pour the bechamel sauce into the baking dish evenly. Sprinkle gruyere cheese, parmesan cheese, and breadcrumbs on top.
- Bake in the oven for 20-30 minutes until the surface turns golden brown. Remove from the oven and rest for 5 minutes. Enjoy as a side dish or light main dish.
This recipe is adapted from Manu Feildel’s cookbook, Manu’s French Kitchen.