Recipe Category: Sides
Gruyere Cauliflower Gratin (Choux Fleur au Gratin)
Tender florets of cauliflower smothered in a creamy Gruyere bechamel with a crisp topping is a classic French-style side dish.
|Preparation Time:||15 minutes|
|Cooking time:||30 minutes|
- 1 cauliflower, trimmed
- 1 slice lemon
- sea salt and freshly ground black pepper
- 50g butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup grated Gruyere or vintage Cheddar cheese
- 1/2 cup fresh or panko breadcrumbs
- 1/4 cup toasted, skinned hazelnuts, coarsely chopped, optional
- 1 tablespoon thyme sprigs
Cut cauliflower into florets and place in a saucepan with lemon and 1/2 teaspoon salt, cover with cold water, bring to the boil and simmer for 10 minutes until just tender. Drain and place in a buttered casserole dish. Melt butter in a saucepan, add flour and cook, stirring, 1-2 minutes. Add milk all at once and whisk, bringing to the boil, until thickened. Remove from heat, stir in 1/2 the grated cheese and season. Pour the sauce over the cauliflower. Combine remaining cheese with breadcrumbs, hazelnuts and thyme and sprinkle on top. Bake at 200°C for 20-30 minutes until golden.