Cauliflower au gratin

Hello my dear readers,

This week we have discovered the cauliflower and we have seen a small part of California, so today I’ll share with you one of my favourite ways of eating cauliflower.

The cauliflower au gratin is a classic side dish that is prepared by cooking the cauliflower in the oven with bechamel and grated cheese. Easy to prepare, with a delicate and satisfying taste, it is perfect for meat and fish but it is also an excellent vegetarian dish. And because I like it even lighter I only use grated cheese without the bechamel sauce.

Cauliflower au gratin_Popsicle Society

What you need are just a few ingredients:

  • cauliflower
  • grated cheese of your choice
  • a little bit of butter
  • salt & pepper

How to do it:

Start preparing the cauliflower au gratin by cleaning the cauliflower. Eliminate the leaves and the harder base, divide it into florets and wash them under running water. Steam for about ten minutes, the florets must be cooked but a little “crunchy”. Arrange them in a previously buttered oven dish.

At this point add the bechamel sauce if you like, otherwise just sprinkle abundant grated cheese on top of the florets, a few flakes of butter, salt & pepper.

Cook into a preheated oven at 180Β° for about twenty minutes, until is golden brown on top.

Remove from the oven, let it rest for a few minutes and then is ready to serve.

We enjoyed it at dinner with chicken breast flavoured with lime zest.

Simple, cheap and yet delicious πŸ˜‹

PopsicleSociety-cauliflower au gratin_4676

PopsicleSociety-cauliflower au gratin_4683

And of course, never forget to treat yourself well πŸ˜‰Β Find your perfect tableware at Popsicle Society Shop.

Popsicle Society Shop

Have a wonderful weekend

50 thoughts on “Cauliflower au gratin

      1. It’s a Norwegian seasonal dish. It’s actually three words combined FΓ₯r (lamb) i (in) kΓ₯l (cabbage) “Lamb in Cabbage” it’s a simple dish. Layering big slice cabbage and lamb meat with salt and peppercorn for each layer, then cook it in low heat for 2-3 h (until meat is very tender) πŸ˜€ Serve with potato and lingonberry jam. πŸ˜‹

        Liked by 1 person

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