If your kids are a bit fussy about eating vegetables, Gratin is a perfect recipe to get those veggies in. Deliciously rich, creamy and cheesy, this French staple is absolutely versatile and can be made with any vegetable. The recipe below is for cauliflower cheese gratin, but it also works well with other veggies like broccoli, potatoes, Brussel sprouts and zucchini.
1 large Cauliflower
25 g or 1 Oz butter
1-2 cloves garlic finely chopped
250 ml full cream milk
25 g plain flour
100 g Cheddar cheese grated
50 g Parmesan cheese grated
Salt and pepper
Cut the cauliflower into medium sized florets and boil them in a large pot with salt and water. Cook for 4-5 min or until the florets are just a little tender but still nice and firm. Drain the florets and transfer to a baking dish.
Then melt butter in a pan, sauté chopped garlic and stir in the plain flour. Using a wooden spoon, stir together the flour and butter continuously for about 2 min, making sure the flour doesn’t get burnt. Then gradually add milk, once again stirring continuously until it comes to boil and starts thickening into a smooth, creamy sauce. Add half the cheese to this sauce, season with salt and pepper and take off the heat.
Pour the sauce over the cauliflower florets in the baking dish. Top it up with remaining cheese, sprinkle some freshly crushed pepper and drizzle over a tablespoon of melted butter. Bake in an oven at 180 degrees centigrade for about 25-30 minutes, until the cheese turns lightly brown and crusty. Serve hot alongside roasted meats, bread or salad.