Adults adore this comforting cauliflower gratin, even if kids hesitate. Start with a velvety béchamel for the best results. This lighter take keeps the indulgence without excess calories. Serves 4:
– 1 large cauliflower;
– 25 g butter;
– 30 g flour;
– 1 chicken stock;
– 40 cl water;
– a little cream;
– a handful of grated cheese;
– nutmeg.
Clean the cauliflower and cut into florets. Steam or boil until tender. Meanwhile, melt butter, stir in flour, then gradually add hot chicken broth made from the stock and water, whisking smoothly. Stir in a touch of cream for richness. Season with salt, pepper, and freshly grated nutmeg. Arrange florets in a baking dish, pour over sauce, top with grated cheese like Gruyère or Comté, and bake at 200°C for 30 minutes until golden.
Soufflés demand precision, but the reward is fluffy lightness. Follow these steps closely for success. Serves 4:
– 400g cauliflower;
– 80g grated cheese;
– 4 eggs;
– 40g butter;
– 100ml milk;
– nutmeg.
Steam or boil cauliflower until tender, then mash. Preheat oven to 180°C. Separate eggs, whisk whites to stiff peaks. Mix yolks, cheese, softened butter, milk, seasonings, and nutmeg into the mash, then gently fold in whites. Butter ramekins, fill with batter, and bake 25 minutes until golden. Serve immediately.
Upgrade soup to velouté for silky texture—ideal against winter chill. Serves 6:
– 1 cauliflower;
– 2 potatoes;
– 1 chicken broth;
– celery salt;
– bay leaf;
– butter;
– fresh cream.
In a pot, add cauliflower florets, potatoes, bay leaf, and broth. Cover with water and simmer until tender. Blend smooth, then stir in butter, fresh cream, celery salt, and pepper. Enjoy hot.
