Clean the cauliflower, separating in bunches. Peel the stem of each bunch which is covered with a fibrous skin. Cook, uncovered, in a large pot of boiling salted water. Reduce the heat and cook the cauliflower in slightly simmering water. This cuts down on unpleasant cooking smells. Check the cooking with the blade of a knife. Do not overcook. Stop the cooking under cold running water, drain thoroughly. With 2/3 of the butter, the flour, cream and a little water, make a bÄchamel sauce, neither too thick nor too thin, add all of the grated GruyÅre but 2 tablespoons which you will keep aside. Salt, pepper and add a pinch of nutmeg. Arrange the cauliflower bunches on the dish without mashing them, coat with the bÄchamel, pouring it in the middle. Sprinkle with the cheese kept aside, top with a few tablespoons of butter, bake in a medium oven (350F) until golden brown.
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1 large cauliflower
1 cup cream
2 tbsp flour
1/4 cup butter
1/3 lb GruyÅre cheese, grated
salt, pepper
nutmeg
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15
mn
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50
mn
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Cauliflower gratin can be served with roast meat, veal, pork or mutton, as well as alone with a red Savoy wine.
