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Überbackener Blumenkohlgratin
European Germany - Vegetarian

Überbackener Blumenkohlgratin

Est. Time: 40 min  •  4 Preparation Steps

Chef's Menu Description

Tender cauliflower florets baked under a rich, velvety nutmeg-scented béchamel cheese sauce until bubbling and golden brown.

Ingredients

  • • 1 large cauliflower, broken into florets and blanched for 5 min
  • • Béchamel: 40g butter, 40g flour, 400ml milk, 100ml vegetable cooking water, nutmeg, salt and pepper
  • • 120g grated Gouda or Emmentaler cheese

Preparation Steps

1
Phase 1

Preheat oven to 200°C. Arrange blanched, drained cauliflower florets in a buttered baking dish.

2
Phase 2

Melt butter, whisk in flour for 2 minutes, then slowly whisk in milk and vegetable water. Simmer until thick, seasoning with nutmeg, salt, and pepper.

3
Phase 3

Pour the hot sauce evenly over the cauliflower florets. Sprinkle grated cheese generously over the top.

4
Phase 4

Bake for 20-25 minutes until the cheese is bubbling vigorously with a deep golden-brown crust. Serve warm.

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