My happiness knows no bounds when I prepare pro style dishes for special occasions at home and they turn out good. Receiving appreciation for gourmet dishes definitely boosts my confidence and encourages me to try more classic recipes that are offered exclusively at fine dining restaurants. As a vegetarian, I always crib about not having many options when I dine at restaurants that serve continental cuisines, and I like to try new and innovative recipes out at home, thereby creating a different ambience from my regular Indian kitchen.
As it’s a good season for cauliflowers now, I thought of giving the regular old cauliflower a spin with this exquisite dish. Cauliflower is a great source of nutrients, so we have all reasons to include this in our diet as much as we can. Whether as a side-dish or a main course, this roasted cauliflower gratin fulfills its purpose of being an exceptionally delicious and rare dish.
Other main dishes that would be interested to prepare for your special day are:
Cheese & Spinach Ravioli with Basil Pesto
Check out the recipes of other appetizers, salads, main courses, chutneys & pickles, quick meals and desserts on my blog!
Cauliflower gratin recipe:
Separate the cauliflower into large florets and wash them under the running water. Keep aside to drain.
Heat water in a large vessel or pot and let it come to a boil. Add salt to the water.
Add the florets of the cauliflower to the water. Cook the cauliflower florets in the boiling salt water for 5 to 6 minutes, until they turn tender yet intact. To keep it simple, you can also microwave the cauliflower for 5-6 minutes in a glass container with water.
After 5-6 minutes, remove the cauliflower from the water and drain. Discard the boiled water.
Melt 2-3 tablespoons of butter in a medium saucepan over low heat.
Maintaining the heat in low, add in the flour.
Keep the stirring constant for 2-3 minutes, with a whisk or spatula to avoid any lumps.
Continuing the stirring, pour in the milk. When adding the milk, make sure it is at room temperature.
Keeping the stirring continuous, let the milk come to a boil for 1 minute, or until thickened.
Turn the heat off, and add the seasoning of your choice. I added powdered garlic, dry oregano leaves, crushed red pepper and parmesan cheese.
Keep stirring to avoid the formation of any lumps or the flour getting stuck to the bottom of the pan. Mix the seasoning evenly into the flour-milk mixture.
Add in some red chili flakes (as per your spice tolerance). You can also add some freshly ground black pepper instead of red chilis to the white sauce. Check the salt and adjust as required.
Transfer the boiled cauliflower (drained) to a casserole or baking tray of about an 8X11 by 2-inch dish.
Pour in the seasoned white sauce on cauliflower evenly, spreading it all over. Make sure that all the cauliflower is fully coated with the sauce.
Sprinkle some bread crumbs on top and garnish it with basil, oregano, paprika and grated mozzarella. Drizzle some butter on top or apply an egg wash for a nice golden texture and color. Sprinkle salt and pepper.
Keep the gratin tray in the pre-heated oven and bake for 25-30 minutes, at 375 degrees F or till the top layer is golden brown in color.
After 30 minutes, remove it from the oven and let it cool down for a while. Be aware of the heat while touching the baking dish.
Click here to check the latest posts on my blog!
Cut the gratin in desired sizes and serve them in individual portions. Enjoy it while hot!
The roasted cauliflower drenched in the rich, buttery white sauce with a hint of spice and a drizzle of seasoning is definitely going to make your special day beyond memorable. Get ready to be showered with praises from your loved ones on this Valentine’s day with this exquisite gourmet French dish ‘Roasted Cauliflower Gratin’. Hope you love this dish!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 1 head or 3 pounds of cauliflower separated into large florets
- 1/2 stick or 4 tbsps of unsalted butter
- 3 tbsps of all purpose flour
- 2 cups of milk
- 1/2 tsp freshly ground black pepper
- 1/2 tsp of vegetarian seasoning mix (oregano, basil or any seasoning of your choice)
- 1/2 tsp garlic powder
- 1/2 tsp red chili flakes or crushed red pepper
- 1/2 cup freshly grated parmesan
- 1/2 cup freshly grated mozzarella
- 1/4 cup bread crumbs
- salt to taste
Ingredients
|
|
- Pre heat the oven to 375 degrees F.
- Separate the cauliflower into large florets and wash them under the running water. Keep aside to drain.
- Cook the cauliflower florets in a large pot of boiling water with salt for 5 to 6 minutes until they turn tender yet intact. Drain.
- Melt 2-3 tablespoons of butter in a medium saucepan over low heat. Maintaining the heat in low, add in the flour.
- Keep the stirring constant for 2-3 minutes, with a whisk or spatula to avoid any lumps.
- Continuing the stirring, pour in the milk. When adding the milk, make sure it is at room temperature.
- Keeping the stirring continuous, let the milk come to a boil for 1 minute, or until thickened.
- Turn the heat off, and add the seasoning.
- Check the salt and adjust as required.
- Transfer the boiled cauliflower (drained) to a casserole or baking tray of about an 8X11 by 2-inch dish.
- Pour in the seasoned white sauce on cauliflower evenly, spreading it all over.
- Sprinkle some bread crumbs on top and garnish it with basil, oregano, paprika and grated mozzarella.
- Drizzle some butter on top or apply an egg wash for a nice golden texture and color. Sprinkle salt and pepper.
- Keep the gratin tray in the pre-heated oven and bake for 25-30 minutes, at 375 degrees F or till the top layer is golden brown in color.
- After 30 minutes, remove it from the oven and let it cool down for a while.
- Cut the gratin in desired size and serve them in individual portions. Enjoy it while hot!
