Cauliflower Gratin

Ingredients

• 1.5 kg cauliflower (2 small heads)
• Salt
• 1 Shallot
• 2 tbsp butter
• 2 tbsp spelt whole‑grain flour
• 250 ml hot vegetable broth
• 250 ml milk (1.5% fat)
• 1 bay leaf
• nutmeg
• Pepper
• 30 ml heavy cream (3 tbsp)
• 1 tsp lemon juice
• 150 g Emmental cheese
• 4 tbsp whole‑grain breadcrumbs

Instructions

1. 1.

   Wash the cauliflower, cut into florets and parboil in plenty of salted water for about 6 minutes; drain and let it dry well.

2. 2.

   Peel and finely dice the shallot. In a pot foam the butter, add the shallot and sauté until translucent. Stir in the flour and cook briefly while stirring. Gradually whisk in the hot broth and milk, add the bay leaf, season with freshly grated nutmeg, salt, and pepper, and bring to a boil. Simmer on low heat for about 20 minutes, stirring occasionally; strain through a sieve, discard the bay leaf, and finish with cream and lemon juice. Grate the cheese and fold in about half of it.

3. 3.

   Combine the cauliflower with the sauce, transfer to a baking dish, season with salt and pepper. Sprinkle with breadcrumbs and the remaining cheese, then bake in a preheated oven at 250 °C (220 °C fan‑forced; gas: highest setting) for about 5–10 minutes until the cheese is golden.

4. 4.