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Cauliflower gratin

Preparation and cooking time
30 min
4 persons
  • 1 head cauliflower, rinsed
  • and cut into large florets
  • 2 tbsp. unsalted butter, divided
  • 3 tbsp. all-purpose flour
  • 450ml/16 fl oz milk
  • 1/4 tsp. grated nutmeg
  • 115g/4 oz freshly grated Gruyère
  • 30g/1 oz fresh bread crumbs
  • 1/2 tsp. freshly ground black
  • pepper & sea salt

Preheat the oven to 190°C/375°F/gas 5. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 3/4 cup of the Gruyere. Pour 1/3 of the sauce on the bottom of a large sauté pan. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top. Sprinkle with salt and pepper. Bake for 15, until the top is browned.