dimanche, mai 23, 2010

Gratin de Chou Fleur (Cauliflower Gratin)

Gratin de Chou Fleur
Gratin de Chou Fleur is a very French vegetable dish. It is also very easy to make, consisting of blanched cauliflower florets, bechamel, a pinch of nutmeg, breadcrumbs and cheese. Hub is however not hot about it, saying that it is heavy and boring. Well, not if you spice it up.

My gratin is like me - fat, but slightly spicy. A bit of east meets west.

Gratin de Chou Fleur :

A head of Cauliflower (cut into florets)
Salt and Pepper to taste
A sprinkle of ground Garam Masala
2 Tbsp Panko breadcrumbs
50g Butter
2 Garlic cloves (finely sliced)
1-2 Tsp Cumin seeds
1/2 Tsp Mustard Seeds
1/2-1 Tsp ground Turmeric
1 Thai Chilli (sliced)
A handful of Curry leaves
2-3 Tbsp Flour (sifted)
2 Tbsp grated Parmesan Cheese
Juice of half a Lemon
Grated Emmenthal, Cheddar or Gruyère Cheese

Bring a pot of water to the boil and salt it. Blanch the cauliflower florets in it for 5 minutes. Drain and place them in an oven dish. Sprinkle some salt, pepper, garam masala and panko breadcrumbs over them.

In a saucepan, melt the butter and brown the garlic, whole and ground spices, chilli and curry leaves.

When they are fragrant (but not burnt), lower the heat, add the flour and keep stirring.

Pour in the parmesan cheese and continue stirring.

We are making the bechamel and it is important that we cook the flour. There is nothing more disgusting than the taste of raw flour in your sauce.

Pour in the milk bit by bit. At the beginning the flour will suddenly turn into a lump when you add in the milk. No problem, add more milk and keep stirring.

I never measure the amount of milk I use because it all depends on how thick you want your bechamel to be. But I would say at least 250ml. Whatever it is, make sure that there are no lumps in your sauce and that the flour is cooked. And keep stirring.

Add the lemon juice and mix well.

Heat up your oven to 180°C.

Before being baked

Pour the spiced bechamel sauce over the cauliflower in the ovenproof dish and cover with grated cheese. Bake in the oven for 20 to 30 minutes depending on how bronzed you like your cheese to be. You could add a bit of butter on top just before the end of the baking period if you like it brown. I'm keeping mine not too bronzed as I need to reheat it later. Cauliflower gratins take quite well to reheating so it can be made in advance.

I am serving my Cauliflower Gratin with a few Whole Wheat Parathas and a Potato and Egg Curry today.

1 commentaire:

Su-Lin a dit…

Totally agree with you - cauliflower cheese (for that's what it's called here in the UK) can be so so so boring. Love your addition of the spices!