Norman cauliflower gratin

What could be more comforting than a vegetable gratin generously covered with a Normandy sauce with Camembert? Melt-in-your-mouth and generous in flavor, this recipe will make even the most reluctant cauliflower lovers!


For 4 people:

  • 1 nice head of cauliflower
  • 30g of butter
  • 30 to 40 cl of whole milk
  • 1/3 Camembert
  • Nutmeg
  • Salt, pepper
  • Parsley or chives


Rinse cauliflower and cut into florets.

Steam them for about ten minutes, they must be tender.

Preheat oven to 180°C

Melt the butter in a saucepan and add the flour.

Mix with a wooden spoon.

Warm the milk and slowly whisk in the mixture to avoid lumps.

Cut half of the Camembert cheese into very small pieces and add it. Mix well.

Season with nutmeg, salt and pepper.

Place cauliflower florets in a baking dish and cover with cream.

Mix lightly so that the cream envelops the cabbage.

Cover the dish with the remaining Camembert cheese and bake for about 15 minutes, until the top of the gratin is golden brown.

Suggestion: You can also add slices of smoked ham to the gratin, mushrooms, grilled onions, potatoes or even apples!


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