Cauliflower au gratin

What you need: Ingredients:

Measuring cup 1 cauliflower head

Tablespoon 2 tablespoons butter

Small and large pots 2 tablespoons plain flour

Strainer 1 cup of milk

Whisk 90 grams of cheese

Grater Pinch of nutmeg

Oven proof dish Pinch of salt

What to do: Turn Oven on medium heat

Grease oven proof dish with butter or oil

Cut cauliflower into florets (smaller pieces on the stem)

Put in a pot of water and boil until cooked well, or slightly crunchy

Cool the cauliflower and strain out the water and tip into greased dish

Béchamel sauce Melt butter in the pan

Stir in flour with the whish – cook on low heat for a minute or two

Gradually whisk in a little milk to form a smooth paste and then slowly add the rest of

the milk to make it into a sauce.

Heat until just simmering (just starting to get little bubbles) and starts to turn into a

thickened sauce

Add half the cheese and stir until it is melted.-Pour the sauce over the cauliflower and

top with the rest of the grated cheese

Put the dish into the oven to brown and serve hot.

Note: left overs last well for 2 days and can also be frozen for later or.

Other vegetables such as broccoli and carrots can be added for extra yum!

Interesting Fact: Au Gratin is a French term meaning the layer that tops a baked dish…cheese,

breadcrumbs, tomato amongst others. In Australia we mistakenly understand Au

Gratin to mean cheese sauce only.