If children tend to shy away from cauliflower gratin, this is not the case for adults! To make this dish, you must first make a good bechamel sauce. A comforting dish, but very caloric, of which here is a light version. For 4 people, you will need:
– 1 large cauliflower;
– 25 g butter;
– 30 g flour;
– 1 chicken stock;
– 40 cl water;
– a little cream;
– a handful of grated cheese;
– nutmeg.
Start by cleaning the cauliflower, then cut it into a bouquet. Steam them or cook them in boiling water. Cauliflower is done when it's tender. Meanwhile, prepare your sauce. Melt the butter and add the flour. Gradually pour in the hot chicken broth, stirring. Put a little cream for more delicacy. Season with salt, pepper and grate nutmeg to taste. Place the cauliflower heads in a baking dish, cover them with sauce and add grated cheese (Gruyère or Comté). Bake for half an hour at 200 degrees.
Be careful, if you are new to cooking, soufflé is a difficult art to master. To prevent it from falling at the end of cooking, you must scrupulously follow the different steps of the recipe. For 4 people, you will need:
– 400g cauliflower;
– 80g grated cheese;
– 4 eggs;
– 40g butter;
– 100ml milk;
> – nutmeg.
Steam or boil your cauliflower, then mash it. Preheat your oven to 180 degrees. Separate the egg whites from the yolks, reserve the yolks and whisk the egg whites until stiff. Then add the yolks, cheese, softened butter, seasonings and egg whites to the mashed cauliflower. Butter a few ramekins, pour the preparation and bake for 25 minutes. Watch the cooking, when your soufflés are golden brown, it's ready!
Nothing better than a good hot soup to recover from the winter cold. Finally yes, there is better, there is its cousin, the velouté! A soup with a creamy texture, of which there are a multitude of recipes. Here are the ingredients to cook a cauliflower velouté, for 6 people:
– 1 cauliflower;
– 2 potatoes;
– 1 chicken broth;
– celery salt;
– bay leaf;
– butter;
– fresh cream.
In a saucepan, put the cauliflower detailed in florets, the broth, the bay leaf and the potatoes. Cover with water and cook. Once the vegetables are tender, blend everything together. Add butter, fresh cream, a little celery salt and pepper to taste. Bon appetit!
