Parmesan cauliflower cheese

A recipe from cooking-ez.com

you will need:

• 1 1 cauliflower
• 2 1 litre whole milk
• 3 grated nutmeg
• 4 100 g flour
• 5 80 g Parmesan (Parmigiano Reggiano)
• 6 salt
• 7 pepper
• Total weight: 2,380 grams

Times:

Preparation	Cooking	Start to finish
39 min.	55 min.	1 hour 34 min.

Step by step recipe

• 1: Prepare 1 cauliflower.
• 2: Put the cauliflower in a large pan and cover with 1 litre whole milk. Salt, pepper and add nutmeg to taste.
• 3: Bring to the boil and cook until the cauliflower is barely tender (do not overcook).
• 4: Take the cauliflower out of the pan with a skimmer or araignée (spider) and transfer to a colander to drain. Keep the milk.
• 5: Butter a gratin dish generously and add the cauliflower (thoroughly drained).
  Preheat the oven to 390°F (200°C).
• 6: Bring the milk used to cook the cauliflower back to a simmer.
• 7: Tip in 100 g flour all at once...
• 8: ...and mix thoroughly with a whisk.
  Keep stirring until the bechamel thickens.
  Check the seasoning.
• 9: Add 80 g Parmesan (Parmigiano Reggiano)...
• 10: ...and stir until the cheese has melted.
  Your Parmesan and cauliflower-flavoured bechamel is ready.
• 11: Pour a generous amount of sauce over the cauliflower.
• 12: Scatter a little more Parmesan over, or use a different cheese for the topping, such as Comté, Emmental, Cheddar...
• 13: Bake for about 30 minutes.
  As always with gratin-style dishes, you can finish with a quick blast under the grill for 2 or 3 minutes to brown the top.

Remarks

You may well have some sauce left over after stage 11. This can be kept in the fridge for several days in a sealed container.

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