Gratin de Chou-Fleur

Method

1. 1

   Prepare the cauliflower

   Heat the oven to 200°C (180°C fan). Bring a large pan of generously salted water to the boil over high heat for about 10 minutes, and cut the cauliflower into florets.

2. 2

   Boil and drain

   Boil the florets for 5 minutes, until just tender when pierced but still holding their shape; drain thoroughly and leave to steam-dry for 2 minutes.

3. 3

   Warm the milk

   Warm the milk and bay leaf in a saucepan over low heat for about 5 minutes, until steaming but not boiling; remove the bay leaf.

4. 4

   Cook the roux

   Melt the butter in a saucepan over medium-low heat for about 2 minutes, until foaming but not browned; stir in the flour and cook for 2 minutes, until lightly toasted.

5. 5

   Make the béchamel

   Whisk the warm milk into the roux gradually over medium heat, then simmer for 5 to 7 minutes, whisking often, until smooth and thick enough to coat a spoon.

6. 6

   Season the sauce

   Stir the nutmeg, mustard and half the Gruyère into the béchamel over low heat for 1 minute, until the cheese melts; taste and adjust the salt and pepper.

7. 7

   Assemble

   Arrange the cauliflower in a buttered 2-litre baking dish, about 20 x 30 cm, and pour over the béchamel; scatter over the remaining Gruyère and Parmesan.

8. 8

   Bake

   Bake at 200°C (180°C fan) for 25 to 30 minutes, until bubbling at the edges and deeply golden on top; rest for 5 minutes before serving.

Tips

• Use a 2-litre baking dish, about 20 x 30 cm, for the sauce-to-cauliflower ratio given.
• Salt the cooking water generously, then adjust the béchamel seasoning after adding the cheese.
• If the cauliflower still looks wet after draining, let it steam-dry for a few more minutes.

Swaps

• Use cheddar instead of Gruyère for a sharper flavour.
• Replace the Parmesan with an extra 30 g Gruyère.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven at 180°C (160°C fan) for 15 to 20 minutes, until hot throughout.