What to do with... cauliflower

A simple and hearty dish - one of my favourite comfort foods.

Take a humble cauliflower...

...some home made béchamel sauce: butter, flour, full cream milk, freshly ground black pepper, nutmeg, salt

Top with (a lot of) grated comté cheese and pop in the oven for 35-40mn - here is your cauliflower cheese!

Cauliflower gratin (serves 3/4)

For the béchamel sauce

50gr flour

50gr butter

50cl whole milk

salt, freshly ground black pepper

Optional: grated nutmeg, Cayenne pepper

·       In a saucepan on high heat, melt the butter until boiling and add all the flour at once. Remove briefly from the heat and stir vigorously with a whisk. Put the saucepan back on the heat and let the mixture dry for a few seconds until it forms a ball, the reduce the heat to medium and start adding the milk, one tbsp at the time, waiting for the previus tbsp to be absorbed before adding a new one. A white sauce will gradually form, and as this happens one can start adding the milk a little bit faster.

·       Once all the milk is incorporated, reduce to low heat, let boil for a minute or 2 and season.

·       Remove from the heat and film the surface with cling film until ready to use, to prevent the formation of a “skin”.

·       Prepare the cauliflower: remove the green leaves at the base and cut in pieces about the size of a mandarin.

·       Place in a large saucepan, cover with cold water and bring to the boil.

·       Cook for about 20mn – the cauliflower needs to stay a bit firm.

·       Drain and place in a buttered ovenproof dish.

·       Cover with the béchamel, sprinkle with 100gr grated cheese of your choice (gruyere, comté, emmental, beaufort or even a sharp cheddar) and bake for 35 to 40 minutes at 180°C.

·       Serve with grilled meat and a green salad.