Cauliflower au gratin What you need:
Ingredients:
Measuring cup Tablespoon Small and large pots Strainer Whisk Grater Oven proof dish
1 cauliflower head 2 tablespoons butter 2 tablespoons plain flour 1 cup of milk 90 grams of cheese Pinch of nutmeg Pinch of salt
What to do: Turn Oven on medium heat Grease oven proof dish with butter or oil Cut cauliflower into florets (smaller pieces on the stem) Put in a pot of water and boil until cooked well, or slightly crunchy Cool the cauliflower and strain out the water and tip into greased dish
Béchamel sauce Melt butter in the pan Stir in flour with the whish – cook on low heat for a minute or two Gradually whisk in a little milk to form a smooth paste and then slowly add the rest of the milk to make it into a sauce. Heat until just simmering (just starting to get little bubbles) and starts to turn into a thickened sauce Add half the cheese and stir until it is melted.-Pour the sauce over the cauliflower and top with the rest of the grated cheese Put the dish into the oven to brown and serve hot.
Note: left overs last well for 2 days and can also be frozen for later or. Other vegetables such as broccoli and carrots can be added for extra yum!
Interesting Fact: Au Gratin is a French term meaning the layer that tops a baked dish…cheese, breadcrumbs, tomato amongst others. In Australia we mistakenly understand Au Gratin to mean cheese sauce only.