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!
Crunchy, fresh cauliflower is cooked until soft as a creamy bechamel 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.
1 EA cauliflower
7 OZ / 200 G Gruyere cheese
1.75 OZ / 50 G flour
1.5 OZ / 40 G butter
15.25 OZ / 450 ML milk
1/2 TSP salt
freshly grated nutmeg
Rinse the cauliflower and divide into florets. Cut the gruyere in small pieces, and then chop in mixing bowl.
Place to one side in a small bowl and wash the mixing bowl.
Pour water into mixing bowl.
Place the cauliflower flat in the steamer, close the lid, and then cook for 25 minutes using the Steam setting.
Remove from the steamer and wash the mixing bowl thoroughly.
Preheat oven to 392°F|200°C.
Add the flour, butter, milk, salt, and pepper into mixing bowl. Cook for 7 minutes / 194°F|90°C / speed 3.
Add the nutmeg and chopped gruyere. Mix everything until it becomes an even mixture. 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.
Enjoy your meal!
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