Cauliflower Au GratinChoufleur Au Gratin
This cauliflower au gratin is so easy to make and is a classic supper dish in the French home. It also makes a great accompaniment for other dishes of meat or chicken too, so is very versatile for you - and scrumptious! Ingredients • 1 cauliflower broken into florets • 3 tablespoons/ 1 1/2 oz/40gms butter • 4 tablespoons / 2 oz/50gms flour • 1 1/2 cups milk/ 3/4 pint/375mls • 1 bay leaf • 1 tablespoon Dijon mustard - this is optional for you but is included in French method and is delicious. • 1 1/2 tablespoons / 6 oz grated Swiss cheese • Pinch of nutmeg • Salt and pepper to taste
• Prepare your gratin dish or shallow baking dish by lightly brushing it with butter. • Cook your cauliflower florets in slightly salted boiling water for about six minutes until just tender but not sloppy! You can also steam them if preferred for about ten minutes. • Now to make the sauce. Melt the butter in a heavy based saucepan over a low heat. • Add the flour and cook until golden. Some people use a wooden spoon for this - I prefer to use a balloon whisk and stir gently. This way I get no lumps! Stir constantly. • Pour in about half of the milk, stirring constantly to prevent lumps forming and it will be lovely and smooth. • Stir in the remaining milk, then the bay leaf. Stir constantly. • Season with salt and pepper and nutmeg to your taste - literally, taste it at this stage. • Reduce the heat and simmer and stir for a few minutes. • Remove from the heat for the next part. • Remove the bay leaf. • Add the mustard and half of the grated cheese and stir until melted. • Place the cauliflower florets in your dish and pour over the cheese sauce sprinkle the remainder of the cheese on the top. • Bake for about fifteen to twenty minutes until golden brown.
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