Cauliflower Gratin

Cauliflower Gratin

No meat today. Just lots of cheese :)

Cauliflower Gratin

(adapted from Sale & Pepe Srbija, December 2007)

1 cauliflower (about 800 g)
70 g butter
40 g flour
400 ml milk
200 g Gouda, grated
50 g thin almond slices
40 g grated Parmesan
salt, pepper

Divide cauliflower into florets and cook in boiling water for about 5 minutes. If it’s not a bother, you can steam it, it will be even better. To me, it was just fine cooked.

Melt 40 g butter in a pot, add flour and fry a bit. Pour in the milk, stirring continuously and wait for it to boil. Taste, then season with salt and pepper and add nutmeg to taste. Cook on low heat for about 5 minutes more.

Grease baking dish (or several smaller ones) with butter. Put layer of cauliflower, layer of bechamel, then layer of grated Gouda. Do this while you have ingredients. Finally, if there’s any bechamel left, pour it over everything, sprinkle with Parmesan and toss almond slices and chives over. Here and there place diced remaining butter.

Bake in a preheated oven on 390°F/200°C for about 10 minutes. A couple of minutes before the end turn on the grill so the crust forms.

Note: This is my entry for Weekend Herb Blogging. Host is Elena from Zibaldone Culinario.

You May Also Like


  • Petra December 7, 2012 12:26 am

    Odlično izgleda, mada mene i ne treba puno nagovarati. Čim je nešto zapečeno obožavam.

  • Just Cake Girl December 7, 2012 5:43 am

    Uh, ne volim baš. Al mi je fotkica fantastična!

    • Marija December 9, 2012 3:43 pm

      Nisam imala predstavu da toliko puno ljudi ne voli karfiol :) Probaj recept sa nekom povrćkom koju voliš, jako je fino :)

  • sanja December 7, 2012 8:41 am

    jooooooj, hocu da ga spremam vec 5 godina : ))) pasce za vikend, najverovatnije. Divna izvedba, kao i uvek : *

  • Lokness @ The Missing Lokness December 7, 2012 7:08 pm

    Sounds like a great side dish! Saving the recipe for later. Have a good weekend!

  • elena December 10, 2012 1:41 pm

    The round up is on line, thanks!

Comments are closed.