Κουνουπίδι Ογκρατέν

45 mins
Serves 1
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Directions

  1. 1Separate cauliflower into florets and boil in salted water for 5-7 minutes until tender but firm. Drain well.
  2. 2Separate cauliflower into florets and boil in salted water for 5-7 minutes until tender but firm. Drain well.
  3. 3Separate cauliflower into florets and boil in salted water for 5-7 minutes until tender but firm. Drain well.
  4. 4Melt butter in a saucepan over medium heat. Add flour and whisk until absorbed.
  5. 5Melt butter in a saucepan over medium heat. Add flour and whisk until absorbed.
  6. 6Melt butter in a saucepan over medium heat. Add flour and whisk until absorbed.
  7. 7Gradually add milk, whisking continuously until thickened.
  8. 8Gradually add milk, whisking continuously until thickened.
  9. 9Gradually add milk, whisking continuously until thickened.
  10. 10Remove from heat, season with salt, pepper, nutmeg, and stir in Gruyere until melted.
  11. 11Remove from heat, season with salt, pepper, nutmeg, and stir in Gruyere until melted.
  12. 12Remove from heat, season with salt, pepper, nutmeg, and stir in Gruyere until melted.
  13. 13Transfer cauliflower to an ovenproof dish and pour the béchamel sauce over it.
  14. 14Transfer cauliflower to an ovenproof dish and pour the béchamel sauce over it.
  15. 15Transfer cauliflower to an ovenproof dish and pour the béchamel sauce over it.
  16. 16Sprinkle with the Parmesan and breadcrumb mixture and bake in a preheated oven at 180°C for 25-30 minutes until golden brown.
  17. 17Sprinkle with the Parmesan and breadcrumb mixture and bake in a preheated oven at 180°C for 25-30 minutes until golden brown.
  18. 18Sprinkle with the Parmesan and breadcrumb mixture and bake in a preheated oven at 180°C for 25-30 minutes until golden brown.
  19. 19Let it rest for 10-15 minutes before serving.
  20. 20Let it rest for 10-15 minutes before serving.
  21. 21Let it rest for 10-15 minutes before serving.

Ingredients

  • 1 medium cauliflower
  • 1 medium cauliflower
  • 1 medium cauliflower
  • 50 g unsalted butter
  • 50 g unsalted butter
  • 50 g unsalted butter
  • 50 g flour
  • 50 g flour
  • 50 g flour
  • 600 ml whole milk
  • 600 ml whole milk
  • 600 ml whole milk
  • salt
  • salt
  • salt
  • freshly ground pepper
  • freshly ground pepper
  • freshly ground pepper
  • pinch nutmeg
  • pinch nutmeg
  • pinch nutmeg
  • 160 g gruyere, grated
  • 160 g gruyere, grated
  • 160 g gruyere, grated
  • 40 g Parmesan, finely grated mixed with breadcrumbs for the crust
  • 40 g Parmesan, finely grated mixed with breadcrumbs for the crust
  • 40 g Parmesan, finely grated mixed with breadcrumbs for the crust

Equipment

saucepanwhiskovenproof dishoven

Tips

  • Cook the cauliflower for 5-7 minutes until tender but still firm.
  • Let the gratin rest for 10-15 minutes before serving.