Cauliflower gratin with Comté
Tender cauliflower baked au gratin with béchamel sauce and grated cheese, with Comté.
Active time25 min
Cooking30 min
Total1 h
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Ingredients
- 800 g cauliflower
- 25 g butter
- 80 g grated Comté
- 300 ml milk
- 25 g wheat flour
Preparation
Preheat the oven to 200 degrees Celsius. Remove the leaves, separate the cauliflower into florets and rinse them.
800 g cauliflower- oven
- knife
Cook the florets in boiling water for 10 minutes, then drain well.
- saucepan
- colander
While the cauliflower cooks, melt the butter, add the flour and stir for 1 minute. Gradually whisk in the milk and cook for 4 to 5 minutes until thickened.
25 g butter300 ml milk25 g wheat flour- saucepan
- whisk
Place the cauliflower in the dish and cover with the béchamel sauce and Comté. Bake for 20 minutes, until browned.
80 g grated Comté- gratin dish
- oven
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration