An old time Favorite, the Cauliflower Gratin

This dish brings me back every time to my childhood…Thank you so much again Mum…!!! This vegetable is full of mineral and vitamins, and of flavor too. Chose it as firm and white as possible, with no bruise or blemish. The common mistake is to over cook it, which turns it into a smelly mush with little to no nutritional value left. It is lovely on its own ( you can add bacon, left over of roasted chicken, soft boiled eggs,…), or is a great side dish for roast lamb or chicken. The recipe below is a basic one, so let you imagination and palate guide you.



  • 1 Head of Cauliflower
  • 1/2 Liter of Full Cream Milk
  • 35 Gr Plain Flour
  • 35 Gr Butter
  • Swiss Cheese
  • Nutmeg
  • Salt and Pepper



  1. Put a large pot of water on the stove. While you bring the water to the boil, cut the Cauliflower into florets, as equal in size and shape as possible. You only want to blanch them, not cooked through. Make sure you add salt to the water, and don’t be shy with it, it should almost taste like the sea water. Boil for 5 minutes, no more. Once in the colander, rinse with cold water to stop the cooking process (in restaurant, we use a bath of water and ice). Then store in the fridge while you take care of the Bechamel sauce.
  2. Put the milk in a pot and bring slowly to the boil, and keep a good eye on it… While your milk is heating up, put the butter in a small pan on medium heat. Once melted, add the flour and stir with a small wisk. Cook slowly the Mixture (called a Roux) for 5 minut Take off the heat and let cool down for a few minutes. Once the milk is simmering, add the Roux to it and  whisk well. Bring back to simmering, and keep stirring till thick and homogenous. Add ground nutmeg , salt and pepper to taste.
  3. Place the well drained cauliflower florets into a baking dish, then pour the Bechamel sauce on top. Add the grated cheese on top. The Gratin is ready to be baked. You can prepare it a day ahead, and just finish it in a 180 °C for 10-15 minutes.

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