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Cauliflower Gratin
The addition of a little bit of horseradish and mustard to the cheese-sauce adds extra zest to this classic dish.
Ingredients
Method
- Preheat the oven to 190°C/375°F.
- Prepare the cauliflower : cut into equal-size florets, then blanch them in a pot of salted boiling water until crisp-tender, about 6 min. Drain and transfer the florets to a baking dish.
- While the cauliflower is cooking, melt the butter in a saucepan over medium heat. Add the flour and stir 2 min, paying attention not to let it burn. Gradually whisk in the milk, then cook until the sauce boils and thickens, whisking constantly, 3-4 min. Mix in the horseradish, vinegar, mustard, and grated cheese. Season with salt and pepper. Pour the sauce over the cauliflower and mix to coat.
- Bake in the middle of the oven until the cauliflower is golden-brown on top, about 25 min. For a nice crust, turn on the top broiler for the last 2 minutes. Serve hot.
Remarks
The cauliflower and sauce can be prepared a couple days ahead, chilled in the refrigerator, then baked just before serving.
Nutrition Facts Table
per 1 serving (420g)
|
Amount % Daily Value |
|
Calories 270 |
|
Fat 16 g 25 % |
|
Saturated
9.5 g
50 % |
|
Cholesterol 50 mg |
|
Sodium 190 mg 8 % |
|
Carbohydrate 21 g 7 % |
|
Fibre 7 g 28 % |
|
Sugars 13 g |
|
Net Carbs 14 g |
|
Protein 14 g |
|
Vitamin A 18 % |
|
Vitamin C 182 % |
|
Calcium 29 % |
|
Iron 8 % |
Claims
This recipe is :- Diet-related health claims :
- Bone-healthy
- Free :
- Added Sugar
- Excellent source of :
- Calcium, Fibre, Folacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Vitamin K
- Good source of :
- Magnesium, Manganese, Niacin, Selenium, Vitamin A, Zinc
- Source of :
- Copper, Iron, Omega-3, Vitamin B1
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Starches | 0 |
| Vegetables | ½ |
| Milk and Alternatives | ½ |
| Meat and Alternatives | ½ |
| Fats | 2 ½ |
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Members' Reviews
mikepilot233
2013-07-02T16:13:45+00:00 july 02, 2013Great way to eat cauliflower. Full of flavor. We've made it a dozen times. I suspect our fellow down below cooked it with lid on to make it watery.
Useful
MilkyDay
2012-01-27T14:54:35+00:00 january 27, 2012 | I would make this recipe againThumbs up! Mine was not watery at all and very tasty. Wonder if other reviewer did cook the cauliflower "al denti" and drain it well before adding the sauce.
Useful
gcsaidman
2012-01-26T01:21:45+00:00 january 26, 2012Vert watery. Little flavor.
Useful
vancec
2009-08-17T15:09:31+00:00 august 17, 2009Needs a bit more kick, I used some extra hot horseradish and that helped a bit.
Useful
CharlieTrotter
2009-02-10T09:01:56+00:00 february 10, 2009 | I would make this recipe againVery tasty. I would not add more cheese, as some of the French reviewers suggested: the result would be creamier but also richer in fat. Horseradish and mustard add enough zest.
Useful
Top Reviews
View All ReviewsCharlieTrotter
february 10, 2009 | I would make this recipe againVery tasty. I would not add more cheese, as some of the French reviewers suggested: the result would be creamier but also richer in fat. Horseradish and mustard add enough zest.
Useful
mikepilot233
july 02, 2013Great way to eat cauliflower. Full of flavor. We've made it a dozen times. I suspect our fellow down below cooked it with lid on to make it watery.
Useful
MilkyDay
january 27, 2012 | I would make this recipe againThumbs up! Mine was not watery at all and very tasty. Wonder if other reviewer did cook the cauliflower "al denti" and drain it well before adding the sauce.
Useful
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