Cauliflower gratin
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Cauliflower gratin gets a great flavour from the fried bacon. If you’re a die-hard veggie, you can just eat it away. There’s always good food.
Ingredients for four
1 good-sized cauliflower 100 g bacon (remove the butter) 2 tablespoons butter 1 tablespoon wheat;flour 2 dl drinking milk 1 handful of grated emmental cheese salt ½ teaspoon white pepper ½ teaspoon sugar
In a saucepan, bring a litre of water, 1 teaspoon salt and bring to the boil. Cut the leaves and stem off the cauliflower, chop into quarters and drop into boiling water for 10 minutes. Drain the cauliflower in a colander.
In the meantime, add 1 tablespoon of butter, the wheat flour and the white pepper to a smaller saucepan. Slowly bring to a simmer, stirring all the time. When the flour starts to stick, stir in the milk, salt, sugar and bring to a boil. Be sure to stir. Once the sauce has come to a boil, remove from the heatä and stir in the grated cheese.
Grease a shallow baking dish with 1 tablespoon butter. Chop the cauliflower into smaller pieces and pour the gratin sauce evenly over the pan. Bake in a 220C oven for 15 minutes to brown the surface nicely.
If you like bacon, you can chop it up and fry it in a pan until crispy.
Place the cauliflower gratin in the pan, sprinkle with bacon and leave to cook for another 15 minutes before closing.
Cauliflower World VHH
