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
chives
nutmeg

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.