Vegetarian Cauliflower Gratin with a Golden Cheese Crust - Simple & Hearty
A creamy vegetarian cauliflower gratin with a crispy cheese crust is the perfect soul food for a cozy night in. As a little hobby cook with paws, I love this dish because it highlights cauliflower beautifully without any complicated pre-made products. The combination of fresh, firm vegetables and a homemade, aromatic sauce makes this gratin a real highlight for food lovers. It's surprisingly quick to make and perfect for a healthy, warming dinner. Even beginners will shine with this simple recipe, as the preparation is intuitive and always turns out great. Try it out and let yourself be enchanted by the creamy texture and hearty aroma – it's a real classic that you simply have to love!
Ingredients
Preparation
Preheat the oven to 200°C (top/bottom heat) and cut the cauliflower (1) into small, fine florets.
Parboil the cauliflower florets (1) in boiling salted water for about five minutes until al dente, then drain.
For the béchamel sauce, melt the butter (20 g) in a pot and quickly whisk in the flour (20 g).
Gradually add the milk (250 ml) while stirring constantly to avoid lumps, then bring to a brief boil.
Season the sauce vigorously with nutmeg (1 g) and salt (5 g), and stir in part of the grated Gouda (100 g) until melted.
Place the cooked cauliflower (1) into a small baking dish and pour the creamy sauce evenly over it.
Finally, sprinkle the remaining Gouda (100 g) over the gratin.
Bake the gratin in the oven for about 20 minutes until golden yellow and the cheese crust smells delicious – meow, simply irresistible!
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