European
France - Side Dishes
Choux-Fleurs Gratinés
Chef's Menu Description
Tender cauliflower florets bathed in a rich French Mornay sauce enriched with egg yolks, nutmeg, and mature Gruyère cheese, baked until bubbling and golden-brown.
Ingredients
- • 1 large head fresh cauliflower, broken into bite-sized florets
- • Mornay sauce: 40g butter, 40g plain flour, 500ml warm whole milk, 1 egg yolk
- • 120g French Gruyère or Comté cheese, finely grated
- • 1/4 tsp freshly grated nutmeg, fine sea salt, and white pepper
- • 20g butter and 2 tbsp breadcrumbs for topping
Preparation Steps
1
Phase 1
Blanch cauliflower florets in salted boiling water for 5 minutes until tender-crisp. Drain thoroughly and arrange in a buttered baking dish.
2
Phase 2
Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in warm milk until smooth. Simmer 3 minutes. Off heat, whisk in egg yolk, nutmeg, salt, pepper, and 80g grated Gruyère.
3
Phase 3
Pour velvety Mornay sauce over the cauliflower, ensuring all florets are submerged.
4
Phase 4
Scatter remaining Gruyère and breadcrumbs on top, dot with butter, and bake at 200°C for 20-25 minutes until golden and bubbling.