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Ingredients
450 g-1 lb cauliflower, broken into florets, (cooked the day before)
4 tbsp butter
4 tbsp all-purpose flour
1/2 cups milk
5 tbsp whipping cream
1 bay leaf
1 tbsp Dijon mustard
1-1/2 cups grated Gruyère cheese or Emmenthal
2 tbsp grated Gruyère cheese or Emmenthal
freshly grated nutmeg
salt and freshly ground pepper
Method
Preheat oven to 180°C Gas 4.
Cook the cauliflower the day before you like to make the dish ( to have a very dry vegetable)
In boiling salted water cook the cauliflower for about 8 minutes or until just tender, you can also use a steamer for 15 minutes
For the gratin
1) Butter a gratin baking dish.
2. Melt 3 tbsp butter in a small sauce pan, add the flour, mustard and cook, stirring occasionally, until golden.
3. Stirring vigorously, pour in half of the milk and continue stirring until smooth, stir in the remaining milk and add the bay leaf, season with salt and pepper and the nutmeg
4) Add the cheese, simmer gently until the cheese has melted; stirring occasionally, remove the bay leaf
5) Put the cauliflower in the buttered dish, cover with the cheese mixture, sprinkle with 2 tbsp cheese and small pieces of butter, bake for 20 minutes, brown under the grill if required.
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