Follow the guided recipe from Multo™ by CookingPal® and bring classic French cooking right to your home. This cauliflower gratin is considered a Dauphinoise recipe, so the cauliflower begins in its raw form and is steamed to make a vegetarian and cheese-filled meal. Multo™ comes with all the needed accessories - a steamer to steam the cauliflower and various settings to chop all of the ingredients in just one bowl!
How to make cauliflower gratin with Multo™ by CookingPal®?
1. Grate cheese.
Multo™ has a specially designed blade which is perfect for grating cheese into tiny pieces within seconds.
2. Steam and chop cauliflower.
With its sharp blade and bottom heating elements, Multo™ allows you to steam and chop the cauliflower florets in the same bowl.
3. Bake and enjoy!
Add ingredients to a baking dish, top with cheese, and bake until topping is crisp and melted. Serve and enjoy!
Cooking tips and tricks
If possible, use whole milk in this recipe. Its high fat content will bring more flavor and creaminess to the gratin. However, other milks can be used or substituted in this recipe. Almond milk would make a great dairy-free substitute.
What are the variations of the cauliflower gratin?
If you want to add meat to this recipe, crispy bacon can be sprinkled on top or even mixed into the gratin for a smoky, salty addition. Incorporating cooked ham with the other ingredients also makes for a great addition.
Caramelized onions can be combined with the crisp cauliflower, bringing natural sweetness and intense flavor to the gratin. Simply combine the two vegetables together, pour the cheesy sauce over the top, and bake as directed.
For Tex-Mex lovers, this gratin can easily take on a Mexican flare. Use Monterey Jack and Oaxaca cheese to make the sauce, add diced green chiles, season with ground cumin and chili powder, and garnish with chopped cilantro.
Required Accessories
Steamer
The final verdict on the cauliflower gratin - how does it taste?
Sophistication meets comfort food with this cheesy French recipe. It’s:
Creamy
Versatile
Cheesy
Vegetarian
& Easy to make!
Start your cooking adventure today! Don’t forget to share your creations by tagging us @cookingpalofficial and hash tag #MyCookingPal. Discover more delicious content by following us on social media.
Crunchy, fresh cauliflower is cooked until soft as a creamy Béchamel is prepared. Once these steps are completed, mix the two items together and bake until bubbling and the top is toasted. A perfectly warm dish that can be eaten as a main course or side dish.
Ingredients
1 EA cauliflower
7 OZ / 200 G Gruyere cheese
2 OZ / 50 G flour
1.5 OZ / 40 G butter
15.5 OZ / 450 ML milk
0.5 TSP salt
2 EA white pepper
1 EA freshly grated nutmeg
28 OZ / 800 ML water
Directions
Rinse the cauliflower and divide into florets. Chop in mixing bowl for 10 seconds / speed 10. Transfer to a small bowl and wash the mixing bowl.
Cut Gruyere into small pieces. Add to mixing bowl and chop for 10 seconds / speed 10. Transfer to a small bowl and wash the mixing bowl.
Pour water into mixing bowl. Place the cauliflower in the deep steaming tray, close the lid and steam for 20 minutes.
Remove the cauliflower from the steaming dry and clean the mixing bowl.
Preheat oven to 392°F|200°C. Add the flour, butter, milk, salt and pepper into mixing bowl. Cook for 7 minutes / 195°F|90°C / speed 3.
Add the nutmeg and chopped gruyere. Mix everything until it becomes an even mixture for 10 seconds / speed 5. Add seasoning if necessary.
Place the cauliflower in a baking dish, cover with the sauce and sprinkle the rest of the gruyere on top. Bake the gratin and serve immediately.
