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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.

Serves: 4-6
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.

Recipe Type: Cheese Recipes, Egg Free, Vegetables

Author: Naomi Crisante
Stylist: Naomi Crisante
Date Created: 28/05/2020