Mustard glazed cauliflower gratin
This rich cauliflower gratin is a really nice option to meat or chicken for a family dinner. I make mine with mustard and cheese.
- wheat flour
- grated cheese
Homegrown cauliflower is insanely good. I parboil and freeze most of my cauliflower heads. This makes it really easy to just grab some cauliflower for dishes like fried rice, omelets and soups, whenever I need it. But don't feel afraid to let the cauliflower take center stage as the main ingredient either! I love making mustard glazed cauliflower gratin. The cauliflower goes so well with the white, smooth sauce in the gratin!
Turn the oven to 435 degrees (225 degrees Celsius).
Cut the cauliflower into large pieces and boil until slightly soft. Put some of the cauliflower leaves in the water when you boil the cauliflower, this adds flavor.
Put the cauliflower in a baking pan (grease the pan before.)
Put the water you used to boil the cauliflower in a bowl.
Melt some butter in a pot with a tablespoon of the water.
Add a few tablespoons of wheat flour and whisk, pour some more water into the mix and add milk. Make it half water, half milk.
Add the grated cheese and season with mustard, salt and pepper.
Let the sauce simmer until it thickens.
Pour the sauce over the cauliflower and bake it in the oven until light brown.
Serve with beans and some fresh vegetables.
Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth