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Ingredients
- One large head cauliflower, about 1.5 kg (3 pounds), trimmed and separated into florets (about 7 cups)
- Freshly grated nutmeg
- (2/3 cup) freshly grated gruyere cheese
- 1/2 cup toasted and roughly chopped hazelnuts
- Bechamel Sauce
- 2 tbs plain dried bread crumbs
- Bechamel Sauce:
- 2 tbsp buter or grapeseed oil
- 3 tbsp flour (or gluten free flour mix)
- 1 1/2 cups milk
- 1/2 tsp salt
- pepper
- nutmeg
Directions
- For the gratin:
- Sprinkle the cauliflower with coarse salt and put into a 425 oven on a parchment lined sheet pan to roast for about 15-20 minutes
- Remove from oven and cool down.
- Reset oven to 350
- Once cauliflower has cooled down (don't be tempted to start nibbling the veg or it will be hard to stop...and there will be none left for dinner hahaha)...Set an oven rack in the upper half of the oven and preheat to 180°C (350°F). Transfer the cauliflower in a medium gratin dish. Season with a subtle dash of nutmeg, and top with half of the cheese and the chopped hazelnuts.
- Prepare the béchamel. Have the butter, flour, and milk measured and ready. Melt the butter in a saucepan over medium-high heat. When the butter starts to sizzle, add the flour all at once and stir it into the butter with a wooden spoon (this is called a roux blanc). Cook for 3 minutes without coloring, stirring continually until the mixture turns creamy. Pour in the milk and whisk it into the roux blanc, making sure you don't leave any clumps on the bottom and sides of the pan. Bring to a simmer and cook for a few minutes, stirring with the wooden spoon or the whisk as the mixture thickens. Set aside to cool for a few minutes.
- Season the béchamel with salt, pepper, and a whisper of nutmeg. Pour evenly over the cauliflower, top with the remaining cheese, sprinkle with bread crumbs, and slip into the oven to bake for 20 minutes, until heated through and well gratinéed at the top; you can switch to the broiler setting for the 5 final minutes. Let rest for five minutes and serve -- you may want to warn your dining companions that the gratin will be very hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 123 | 58% |
| Total Fat 14.11g | 18% |
| Saturated Fat 2.73g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 377mg | 16% |
| Potassium 437mg | 12% |
| Total Carbs 16.48g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.29g | 5% |
| Protein 6.61g | 11% |
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