Hey there Masset Chefs!
If I told you I used to hate cauliflower, would you believe me? That's going to be a story for another time LOL. Gratins are family dishes that generally appeal to everyone. The one we bring to your table today is a balanced and complete dish on its own because it brings you the vegetable so the fibers (the cauliflower), as well as the right portion of dairy and cheese (milk and cheese) that you need. Cheezos, get ready!!
INGREDIENTS
2 pieces of Cauliflower
6 cups of Grated Cheese ( I usually mix Swiss Gruyère, Mexican and Colber Jack)
2 cups of Panko breadcrumbs
1 cup of parmesan cheese
1 tablespoon Soumbedioune
For the sauce
3 tablespoons of butter
1 cup of wheat flour
2 cans of evaporated milk (or any milk really, this one would just make it creamier)
1 clove of garlic
1 teaspoon of 7-Herbs and Garlic
Salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 375 ° F.
Cut the cauliflowers into small bouquets (tops), then rinse them with clean water. Then steam them for 10 min (they should remain slightly crunchy at heart).
Make the béchamel sauce: In a saucepan, make the roux by melting the butter, then adding salt and pepper; then gradually add the flour. Mix using a spatula and cook over low heat without coloring for a few minutes. Then gradually pour in the milk and mix with a whisk, cook for 5 min. Season the béchamel with 7-herbs and garlic, and nutmeg.
Rub the gratin dish with the garlic clove, then butter before placing the well-drained tops. Coat them with bechamel sauce, then cover with the grated cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, 3 tablespoons of melted butter and 1 tablespoon of Soumbedioune. Sprinkle over the top .
Put in the oven and bake until bubbly and golden brown, about 15 - 20 minutes.
Serve in the dish with steak or salad.
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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