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Cauliflower gratin is a comforting and delicious dish, ideal for all our fall meals. Chef Damien has proposed a succulent recipe for this traditional dish which is a real seasonal pleasure. Rated 4.6/5 by 750g readers, this recipe is the most popular with our readers. Both tasty and creamy, béchamel brings a real plus to this seasonal recipe. Even the children will ask for more!
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
- After removing all the leaves, separate the florets from the cauliflower.
- In a large saucepan, bring the water to a boil and add a pinch of coarse salt and the white vinegar.
- Place the cauliflower florets to cook. Leave to simmer for approximately 8 to 10 minutes. Check the cauliflower for doneness with the tip of a knife.
- While the cauliflower is cooking, make the Mornay sauce.
- In a saucepan, melt the butter, then add the flour while mixing. Cook for a few minutes and pour in the milk all at once. Bring the béchamel sauce to the boil so that it thickens.
- Season with salt and pepper and add a little grated nutmeg.
- Remove from the heat, add the grated gruyere to the béchamel and mix. Finish by pouring in the egg yolks and mixing until you obtain a very smooth and homogeneous sauce.
- When the cauliflower is cooked, drain it.
- Generously butter a gratin dish and place the cauliflower in florets. Add the Mornay sauce to the cauliflower.
- Finish with a nice layer of grated gruyere.
- Bake the preparation in a hot oven at 180°C, on grill position, for 15 to 20 minutes.
For more deliciousness, you can also decorate this cauliflower gratin recipe with a little diced ham or bacon. Add them directly to the béchamel.