Cauliflower Gratin with Manchego and Almonds
The cauliflower gratin with Manchego and almonds from Spoonsparrow is well received by the whole family.
Ingredients
- 1 l milk (3,5 % fat)
- 70 g blanched almond kernels
- 3 bay leaves
- 1 kg Cauliflower
- Salt
- 80 g day‑old spelt rolls (one large roll)
- 3 Garlic cloves
- 8 sage leaves
- 60 g Butter
- 60 g spelt flour (Type 630)
- 200 g Manchego in pieces (45 % fat in whole milk)
- Pepper
- nutmeg
- 3 tbsp olive oil
Instructions
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1.
Bring milk with almonds and bay leaves to a boil, set aside and let steep for 20–30 minutes. Then strain the milk through a fine sieve. Remove the bay leaves and pat the almonds dry.
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2.
Meanwhile clean, wash and cut cauliflower into large florets; blanch in salted water for 3 minutes, shock in cold water and drain. Cut rolls into pieces. Peel garlic and roughly cube it. Wash sage leaves, pat dry and coarsely chop.
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3.
Heat butter in a pan. Sprinkle flour over it and stir over medium heat for 2–3 minutes until lightly browned. Gradually whisk in the milk until a smooth béchamel forms; let simmer on low heat for 5 minutes before setting aside. Grate cheese, stir into the sauce and season with salt, pepper and freshly grated nutmeg. Pulse rolls, garlic and sage with almonds and 2 tbsp olive oil in a food processor until chunky.
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4.
Arrange cauliflower florets on a greased deep baking tray (about 20 × 30 cm), pour over the cheese sauce and sprinkle with the almond‑bread crumb mixture. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes until the crumbs are golden brown. Plate the gratin on dishes and serve.
