Ingredients:
1.2 kg of cauliflower
Few sprigs of chives
20 g of butter
salt
For the sauce:
50 g of butter
50 g flour
75 cl of milk
70 g grated cheese
Salt and pepper
How to Make It:
Cut the cauliflower into small florets.
Plunge them into boiling salted water and cook 15 min. Drain and keep warm.
Melt the butter in a saucepan.
Pour the flour and mix to obtain a homogeneous preparation.
Pour the milk, salt and pepper and cook, stirring until thickened.
Continue cooking for 10 minutes at very low heat.
Off the heat, add half of the Gruyère, chives and cauliflower florets. Mix well.
Preheat oven th.8 (240 ° C).
Pour the mixture to the cauliflower into small molds with high sides buttered.
Sprinkle the rest of gruyere and hazelnut butter.
Bake 20 min.
Unmold gratins and serve immediately.
1.2 kg of cauliflower
Few sprigs of chives
20 g of butter
salt
For the sauce:
50 g of butter
50 g flour
75 cl of milk
70 g grated cheese
Salt and pepper
How to Make It:
Cut the cauliflower into small florets.
Plunge them into boiling salted water and cook 15 min. Drain and keep warm.
Melt the butter in a saucepan.
Pour the flour and mix to obtain a homogeneous preparation.
Pour the milk, salt and pepper and cook, stirring until thickened.
Continue cooking for 10 minutes at very low heat.
Off the heat, add half of the Gruyère, chives and cauliflower florets. Mix well.
Preheat oven th.8 (240 ° C).
Pour the mixture to the cauliflower into small molds with high sides buttered.
Sprinkle the rest of gruyere and hazelnut butter.
Bake 20 min.
Unmold gratins and serve immediately.