Ultra Creamy Cauliflower Gratin
Discover this exceptional gratin where tender cauliflower meets a velouté béchamel and irresistible golden crispiness. A perfect harmony of textures and flavors that transforms this simple vegetable into a gourmet dish! This economical and easy-to-make gratin will charm you with its comforting side and perfectly creamy texture. Ideal for a family dinner or to impress your guests with a refined vegetarian dish. The combination of melting cauliflower with fragrant béchamel and golden crust creates a memorable culinary experience that will delight young and old alike.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Bring a large pot of salted water to a boil. Add cauliflower florets and cook 8-10 minutes until tender but still firm. Drain carefully to avoid watery gratin.
- 2
In a thick-bottomed saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a blond roux. Gradually pour in milk while whisking vigorously to avoid lumps.
- 3
Continue cooking 3-4 minutes, stirring constantly until béchamel thickens. Remove from heat, season with salt, pepper and nutmeg. Incorporate ham cubes if using.
- 4
Preheat oven to 190°C. Arrange cauliflower florets in a buttered gratin dish. Generously coat with béchamel then sprinkle with grated cheese.
- 5
Mix breadcrumbs with a little melted butter (and parmesan for extra indulgence). Spread evenly over the entire surface for a uniformly golden crust.
- 6
Bake 25-30 minutes until gratin is bubbly and beautifully golden. Let rest 5 minutes before serving.
- Gently squeeze cooked cauliflower between two paper towels to avoid watery gratin
- Use warm milk for a smoother béchamel without lumps
- Mix several cheeses for aromatic complexity
- Add crushed nuts to breadcrumbs for extra crunch
- Serve with green salad and strong vinaigrette to contrast with the richness of the dish
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