Cauliflower gratin

Portions: 4 Total time: 1 hr 30 mins

Cauliflower gratin

Prep Time 45 mins Cooking time 45 mins Total time 1 hr 30 mins
Portions: 4

Description

Our brains are wired towards comforting textures: a dish that is warm, lush, smooth and a bit crunchy will bring most people on board. So, vegetable gratin is a good place to start if you are trying to eat less meat, or trying to convince somebody else to. I promise, it hits your brain’s bliss point and makes you feel completely satisfied.

Ingredients

Serving

Instructions

  1. Cut the cauliflower in chunks and steam it in the measured, salted water for about 5 minutes. Drain over a bowl, reserving the cooking liquid.
  2. Preheat the oven to 200°C/400°F/Gas Mark 6.
  3. Melt the 50 g (½ stick) of butter in a saucepan over a medium-low heat and stir in the flour, mixing it into a smooth roux.
  4. Now start adding the reserved cauliflower water, little by little, stirring after each addition until all the lumps have gone, then add the milk in the same way. When it has all been added, season with salt, pepper and nutmeg.
  5. Turn off the heat and let the sauce cool a little. Then add the egg yolks and stir again. Fold in the cauliflower.
  6. In a separate, scrupulously clean bowl, whisk the egg whites until stiff, then fold into the cauliflower mixture and season once more with salt and pepper.
  7. Butter a large ovenproof dish with the 1 tsp of butter and sprinkle the buttered inside evenly with some of the breadcrumbs.
  8. Spoon in the cauliflower mixture, cover with the remaining breadcrumbs, then place small dots of butter evenly on top.
  9. Bake for 45 minutes, while the gratin is being baked, rinse the tomatoes and fry at low heat in olive oil for a few minutes, sprinkle with salt and pepper.