FRIJE

Name: A3 | Cauliflower Gratin | 0.5/ 11.1
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 kg of cauliflower; 3 onion; 0.5 liter of semi-skimmed milk; 40 g of Cornstarch; 70 g of grated emmental; 1 pinch of nutmeg; salt (according to taste); pepper (according to taste)

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A3 | Cauliflower Gratin | 0.5/ 11.1

Vegetarian Gratin Public

Course: Side dish

Preparation time: 10 minutes

Cooking time: 40 minutes

Cost per serving: 0,62 €

Energy: 173 kcal / serving

Nutritional score:

Instructions

1. Cut the cauliflower into florets and wash them. Cook them in boiling salted water for 10 minutes, then drain them.
2. Peel the potatoes, cook them in water for 15 minutes. Drain them, cut them into thick slices.
3. Finely slice the onions. Dry fry them in a saucepan until they are translucent and start to brown.
4. In a bowl, mix the cornstarch with a little milk. Pour the rest of the milk over the onions, add the diluted cornstarch and, over low heat, whisk until the sauce thickens. Season with pepper and nutmeg at the end of cooking.
5. Arrange the cauliflower florets and potato slices in a gratin dish. Pour over the light béchamel sauce, sprinkle with grated cheese.
6. Place in a preheated oven at 240°C (thermostat 8), cook for 10 minutes, finishing if necessary with a few minutes under the broiler.