A massive thank you to @maelle_alc for reaching out to us and sharing a delicious French classic ‘Gratin de petit chou’ or commonly known as a cheesy cauliflower! 😋 As a student, Maelle wanted to share a dish that requires little effort but doesn’t fall short on the taste factor - the creamy béchamel sauce is a great base for so many recipes & what’s even better is that you probably already have most of the ingredients in your fridge!
We enjoyed ours with medium-rare steak and Maelle’s dish was the complimentary dish.
🕒 45 mins 👤 3-4 people
Ingredients
1 medium-sized head of cauliflower, cut into florets
250ml milk
3 tbsp flour
100g butter
300g of shredded cheddar and mozzarella cheese
3 tbsp breadcrumbs (we didn’t have any, so we used crushed croutons)
1⁄4 tsp nutmeg
Salt and pepper
Method:
In a pot, boil the cauliflower in with salt and cook until fork tender - around 10-15 mins.
Remove and drain once cooked and place into a baking dish.
Preheat your oven to 180C.
Put the saucepan back on low heat and melt your butter.
When melted, add flour and whisk until incorporated.
Slowly add your milk and continue to mix until combined.
When flour is well incorporated, add your cheese and continue to whisk.
Remove pot from heat.
Pour béchamel sauce on the boiled cauliflower.
Top with more shredded cheese and breadcrumbs for crunch.
Bake at 180C for 15mins or until golden brown.
Et voilà, have as a side dish with steak and enjoy!`
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