Cauliflower Gratin

Wonderful cauliflower casserole straight from France :)). This recipe introduces us to the next 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, and sometimes a mixture of them. The recipe is good because it does not take much time, it is easy to prepare, and 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 fragrant filling with garlic, nutmeg and the presence of cheese in the dish, this vegetable acquires new taste qualities for an amateur. 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 - cauliflower becomes very tender. Try it yourself and you will see for yourself. I wish you success in cooking cabbage gratin!

mom of sweet tooth

The author of the recipe

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Composition / ingredients

servings:

Cauliflower

1.5

Hard cheese

200

Milk

500

Water (may need more)

500

Cream

200

Butter

Garlic

Nutmeg

to taste

White pepper (ground)

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 4 g

Fats 33 % 4 g

Carbohydrates 33 % 4 g

75 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1h

Step 1:
Products for making Cauliflower Gratin.
Step 2:
First we disassemble the cabbage into inflorescences.
Step 3:
Mix milk and water in equal proportions.
Step 4:
Pour the milk mixture into the pan, put it on fire.
Step 5:
At this time, grate the cheese on a coarse grater.
Step 6:
Prepare the gratin sauce: mix half of the cheese with cream, garlic, salt and spices.
Step 7:
Grease the bottom of the mold or baking sheet with butter.
Step 8:
When the milk mixture boils, put 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. We put the cabbage in a colander, let the excess liquid drain.
Step 9:
Then we put the cabbage inflorescences into the mold.
Step 10:
Smear or pour (if the sauce is liquid) cabbage with a mixture of cream, garlic and spices. We put our casserole for 10 minutes in the oven, preheated to 200 degrees.
Step 11:
Take the mold out of 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 forms on the surface of the dish). By the way, you can sprinkle the dish with breadcrumbs (I didn't do that). As a result, we get the most delicate dish - cabbage gratin with a milky-creamy taste and aroma. Bon appetit!