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Norman cauliflower gratin

What could be more comforting than a vegetable gratin generously covered with a Norman Camembert sauce? Melting and generous in flavor, this recipe will make the most reluctant to love cauliflower!

 

For 4 people :

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

 

Rinse the cauliflower and cut it into florets.

Steam them for ten minutes, they should 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 incorporate it gently, gradually while whisking the mixture to avoid lumps.

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

Season with nutmeg, salt and pepper.

Place the cauliflower florets in a gratin dish and cover with cream.

Mix lightly so that the cream wraps around the cabbage.

Cover the dish with the rest of the camembert and bake for about fifteen minutes, until the top of the gratin is golden.

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

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