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🍽️ Crispy Cauliflower Gratin with Cheese

437 kcal · 30 min · 4 servings

Ingredients

• 700 g cauliflower florets
• salt
• 3 tbsp butter
• 1.5 tbsp spelt whole wheat flour
• 200 ml milk (3.5% fat)
• 150 ml whipping cream
• 150 g freshly grated Alpine cheese
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 2 spring onions

Instructions

1. 1. Rinse the cauliflower florets under running water.
2. 2. Remove tough stems and coarse leaves.
3. 3. Bring a pot of salted water to a boil.
4. 4. Cook the cauliflower florets in it for 6 to 8 minutes (this is called blanching).
5. 5. Drain the cauliflower and rinse it with cold water to stop the cooking process.
6. 6. Let the cauliflower drain well in a colander.
7. 7. Melt 2 tablespoons of butter in a pot over medium heat.
8. 8. Stir the flour into the melted butter.
9. 9. Keep stirring until the mixture takes on a light color.
10. 10. Deglaze the mixture with the milk and cream.
11. 11. Simmer the sauce for about 4 minutes over medium heat, stirring constantly.
12. 12. Stir half of the grated cheese into the sauce.
13. 13. Let the cheese melt into the sauce.
14. 14. Season the sauce with salt, pepper, and ground nutmeg.
15. 15. Rinse the spring onions under running water.
16. 16. Remove the dry tips and roots.
17. 17. Slice the spring onions into thin, narrow rings.
18. 18. Grease a baking dish with the remaining butter.
19. 19. Distribute the drained cauliflower evenly in the dish.
20. 20. Sprinkle the sliced spring onions over the cauliflower.
21. 21. Pour the cheese sauce evenly over the vegetables.
22. 22. Sprinkle the remaining cheese on top of the sauce.
23. 23. Preheat the oven to 200 °C (180 °C for fan-assisted or Gas Mark 3).
24. 24. Place the dish in the preheated oven.
25. 25. Bake the gratin for about 20 minutes until golden brown.
26. 26. Remove the dish from the oven.
27. 27. Serve the dish immediately while hot.

Nutrition per serving

• kcal: 437
• Protein: 19 g · Fett/Fat: 35 g · Carbs: 12 g