French Cauliflower Gratin

Wonderful cauliflower casserole straight from France :)). This recipe introduces us to another dish of French cuisine. In general, gratin is the same casserole familiar to us from childhood, but with its own nuances in the recipe. This dish is filled with a special sauce and sprinkled with breadcrumbs or grated cheese, or sometimes a mixture of both. The good thing about the recipe is that it doesn’t take much time, it’s easy to prepare, and it also allows us to replenish our personal piggy bank with a new dish from such a low-budget, vitamin-rich, healthy, low-calorie vegetable as cauliflower. I know that not everyone loves it, which is why I want to emphasize that in this recipe, thanks to the aromatic filling with garlic, nutmeg and the presence of cheese in the dish, this vegetable acquires new taste qualities for everyone. It becomes very pleasant to the taste, and the cream in the sauce and milk, mixed in equal proportions with water for cooking this vegetable, also do their job — the cauliflower becomes very tender. Try it yourself and you will see for yourself. I wish you success with your cabbage gratin!
cook time: 1h
Hazel Farrow
French Cauliflower Gratin

Nutrition Facts (per serving)

75
Calories
4g
Fat
4g
Carbs
4g
Protein

Ingredients (5 portions)

Basic:

Garlic 6 clove
Salt to taste
Nutmeg to taste
Butter 10 g
Water (may need more) 500 ml
Milk 500 ml
Hard cheese 200 g
Cauliflower 1.5 kg
Cream 200 g
White pepper (ground) to taste

Recipe instructions

Step 1

Step 1
Ingredients for making Cauliflower Gratin.

Step 2

Step 2
First, we separate the cabbage into inflorescences.

Step 3

Step 3
Mix milk and water in equal proportions.

Step 4

Step 4
Pour the milk mixture into the pan and put it on the fire.

Step 5

Step 5
At this time, grate the cheese on a coarse grater.

Step 6

Step 6
Prepare the gratin sauce: mix half the cheese with cream, garlic, salt and spices.

Step 7

Step 7
Grease the bottom of the mold or baking sheet with butter.

Step 8

Step 8
When the milk mixture boils, add the cabbage there. The milk mixture should cover the inflorescences. Cook the cabbage for about 10 minutes, if the inflorescences are small, if large — 15-20. Drain the liquid from the pan. Place the cabbage in a colander and let the excess liquid drain.

Step 9

Step 9
Then place the cabbage inflorescences in the mold.

Step 10

Step 10
Coat or pour (if the sauce is liquid) the cabbage with a mixture of cream, garlic and spices. Place our casserole for 10 minutes in the oven preheated to 200 degrees.

Step 11

Step 11
Remove the pan from the oven, sprinkle the cabbage with the remaining cheese and put it back for another 5 minutes (preferably in grill mode, then a fragrant cheese crust will form on the surface of the dish). By the way, you can sprinkle the dish with breadcrumbs (I didn’t do this). As a result, we get the most delicate dish — cabbage gratin with a milky and creamy taste and aroma. Bon appetit!

Additional rubrics

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