Shall we add something else?
Serves 6 :
- 1 liter milk
- 60 grams butter
- 60 grams flour
- pinch of salt
- 1 shallot
- 1 clove garlic
- 1 bunch chives
- 2 handfuls Emmental or Comté cheese
What's next?
STEP 1
Remove the green leaves from the cauliflower, then separate the white central parts with a knife. Rinse well without drying out.
STEP 2
Add the white stems to a pot of boiling salted water for 5 minutes. Steam the cauliflower florets at the same time.
STEP 3
After 5 minutes, add the green leaves and cook for a further 5 minutes.
STEP 4
Drain and set aside. Continue cooking the cauliflower florets if necessary.
STEP 5
Make a classic béchamel sauce.
STEP 6
Blend the garlic, chives and shallot. Add to the béchamel with a generous pinch of salt and the grated Emmental cheese.
STEP 7
Arrange the cooked cauliflower florets, greens and stems in a glass casserole dish. Add the béchamel sauce and the remaining Emmental cheese. Leave to bake for a few minutes on the grill setting.
Pyrex good idea®: to suit your taste, you can also add a few cubes of ham to the gratin.
