Spicy roast cauliflower gratin

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 cauliflower
• 2 30 g butter
• 3 4 tablespoons chilli spices
• 4 1 shallot
• 5 20 g butter
• 6 100 g cream
• 7 1 tablespoon cornflour (optional)
• 8 50 g grated cheese
• 9 salt
• 10 pepper
• Total weight: 1,485 grams

Times:

Preparation	Cooking	Start to finish
45 min.	45 min.	1 hour 25 min.

Step by step recipe

1	Preheat the oven to 390°F (200°C). Remove the leaves from 1 cauliflower, but leave it whole.
2	Cut vertically into slices about half an inch (1 cm) thick.
3	Melt 30 g butter...
4	...then brush over the cauliflower on both sides and sprinkle with salt.
5	Sprinkle both sides of each slice with the spices, then roast for about 30 minutes.
6	Meanwhile, prepare and slice 1 shallot. Take the leftover cauliflower trimmings and cut into small pieces.
7	In a medium-sized saucepan, melt 20 g butter, then add the sliced shallot, salt and pepper. Cook for 1 minute without colouring.
8	Add the cauliflower trimmings, salt again, and cook for 1 or 2 minutes, stirring frequently. Then add 100 g cream.
9	Cook until the cauliflower is soft, then blend...
10	...to give a thick, creamy sauce. If the mixture is too runny,, thicken with 1 tablespoon cornflour mixed into 3 tablespoonfuls of cold water.
11	When the cauliflower slices are nicely browned, take out of the oven, but leave it on.
12	Top each slice generously with the creamy cauliflower sauce.
13	Scatter some grated cheese over.
14	Put back in the oven to melt the cheese and brown the top.
15	Serve one slice per person, with a good spoonful of the creamy cauliflower sauce on the side.

Remarks

If possible, use a smoked cheese in stage 14, as this goes very well with cauliflower.
For the spices, you can use whatever you prefer: curry, paprika, various blends...
In stage 8, adapt the quantity of cream to suit the weight of cauliflower trimmings you have left.

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