Cauliflower and Broccoli
Gratin with Blue Cheese
No need to
make a white sauce for this one – the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce
in moments. This could be an accompanying vegetable for four, it could make a
main course for two served with rice, or I like it with penne pasta –
Serves : 4
as a Vegetable or 2 for Supper
Ingredients:
1 Medium Cauliflower,
separated into florets
1½oz / 40g Parmesan (Parmigiano Reggiano), finely
grated, plus 1 Heaped tbsp extra to finish
1½oz / 40g Gruyère,
finely grated
2 Heaped tbsp Half-Fat
Crème Fraîche
2 Bay Leaves,
torn in half
A Little Freshly Grated Nutmeg
2 Spring
Onions, very finely chopped, including the green parts
Pinch Cayenne Pepper
Salt and Freshly
Milled Black Pepper
Instructions:
1.
Pre-heat
the grill to its highest setting.
2.
First of
all place the cauliflower
florets and a few of the inner leaves in a steamer with the pieces of bay leaf tucked
amongst it.
3.
Pour in
some boiling water from the kettle, add some freshly grated nutmeg and salt, then cover and
steam the cauliflower
till tender – about 12 minutes.
4.
After this
time, test the thickest parts with a skewer to see if they are tender, then remove it to the baking dish and cover with a cloth to
keep warm.
5.
Now pour 3
floz / 75ml of the steaming water into a saucepan,
add the crème fraîche and simmer, whisking well, until it has
thickened very slightly, then add the cheeses.
6.
Heat this
gently for about 1 minute, whisking, until the cheeses have melted, then season
the sauce to taste.
7.
Now pour
the sauce over the cauliflower
and scatter the spring onions
and remaining Parmesan
over, then sprinkle with the cayenne.
8.
Finally,
place the dish under the hot grill until the cauliflower
has browned and the sauce is bubbling.
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