Cauliflower Gratin Mornay

A creamy French classic: cauliflower in a cheese béchamel with Comté, baked golden with a crispy breadcrumb crust. A filling vegetarian dish that goes well with a leafy salad.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 1000 g Cauliflower
• Salt
• 1 pinch Pinch of nutmeg
• 40 g Butter
• 40 g Wheat flour
• 500 ml Milk
• 1 tsp Dijon mustard
• 150 g Comté, grated
• 30 g Breadcrumbs

Method

1. Preheat the oven to 200 °C conventional heat and lightly butter a shallow baking dish.
2. Trim the cauliflower, divide it into florets and cook in boiling salted water for about 8 to 10 minutes until al dente. Drain and let it drain well.
3. For the béchamel, melt the butter in a saucepan over medium heat, stir in the flour and cook for 1 minute while stirring.
4. Gradually add the milk while stirring constantly until a smooth, creamy sauce forms. Simmer for about 5 minutes, then season with salt, nutmeg and Dijon mustard.
5. Stir half of the grated Comté into the béchamel until melted.
6. Place the cauliflower in the baking dish, pour the cheese sauce over it and spread evenly.
7. Mix the breadcrumbs with the remaining Comté and sprinkle over the gratin.
8. Bake the gratin in the oven for about 20 to 25 minutes until golden brown and serve hot.