Cauliflower gratin with bacon and blue cheese - the best in the world
S o, whoever has eaten it will never again pick up any sachets of cauliflower/broccoli powder. This is the best cauliflower ever, from the world - oh, what do I say - the universe. And now you have to make an effort to convince me otherwise. We emptied the whole form last night. What a pity, since you can purée a residue from soup and some broth and a great soup. I'll have to double the amount next time ...
By the way: The man wanted to go back tonight. And date on vegetables, wa
And here comes the rzeept for the world's best cauliflower gratin with bacon and blue cheese
1 big cauliflower (the organic Variant is often much smaller, then best use two) divided into florets and cook in salt water just bite. Then drain and drain well.
While the cauliflower is cooking, 125 g bacon cut into pieces and fry until golden brown in a frying pan. Vegetarians roast alternatively, e.g. Tofu chorizo or a spicy tofu product to taste in some oil. The bacon or sausage should have color, but not quite through and crisp. Drain on kitchen crepe .
Preheat the oven to 180 degrees (top/bottom heat).
2 Let the butter or margarine melt over medium heat in a saucepan. Spoon 2 tablespoons of flour over it and mix with a whisk . Stir for 2 - 3 minutes stirring, then stir in small portions 400 ml of milk . Always stir the mixture until fresh milk is added. When all the milk is in the pot, simmer on low heat. Add 1 teaspoon salt and 1 strong pinch of black pepper and 2 tbsp sharp (like coarse-grained) mustard and 1 tbsp lemon juice stir in. Grate 75 g Cheddar and melt in the sauce while stirring. (And now resist the temptation to slush the pot directly!).
Put the drained cauliflower florets in a casserole dish. Distribute the bacon over it. Then spoon the cheese sauce on the cauliflower. Place 50g blue cheese in small pieces on the florets and sprinkle with 2 tbsp breadcrumbs .
Bake in the oven for 20 minutes.
Garnish with plain parsley before serving.
Whoever wants to serve a side dish (I love that word) for gratin cooks some boiled potatoes.
Read in Food from Plenty.