Cauliflower Gratin

Cauliflower Gratin

Cauliflower Gratin is a dish that combines simplicity and flavor, turning a common vegetable into a true delight for the palate. The origins of gratin date back to French cuisine, where the term “gratin” refers to a preparation baked in the oven with a golden, crispy surface, often enriched with cheese or breadcrumbs. In Italy, this cooking method was adopted and reinterpreted, especially in the central and northern regions, where cauliflower becomes the star of festive lunches and winter dinners. Often served as a side dish, it can also become a light and comforting main course, thanks to its creamy texture and the rich flavor of béchamel and cheese. Traditionally paired with a glass of dry white wine, cauliflower gratin brings the warmth of traditional recipes to the table, with a touch of modernity and creativity: some add crispy bacon, others enhance it with spices and aromatic herbs, making it a versatile dish loved by both adults and children. 🍽️Serves: 4 - baking pan (28 cm diameter) ⏲️Time: 1 hour 🧺Ingredients:

• 500 g cauliflower

• 80 ml vegetable oil

• 100 g flour

• 200 ml milk

• 300 ml water

• Salt, to taste

• Pepper, to taste

• Nutmeg, a pinch

• 40 g grated Parmigiano Reggiano

• 15 g breadcrumbs

• 120 g pancetta (optional)

🥣Instructions: 1. Prepare the cauliflower

Wash the cauliflower and cut it into florets. Bring a pot of salted water to a boil and cook the florets for about 8-10 minutes, until tender but not mushy. Drain and let cool slightly.

2. Prepare the bescamella

In a saucepan, heat the oil. Add the flour and stir constantly until you get a golden roux. Gradually pour in the water and then the milk, stirring continuously to avoid lumps. Cook over medium heat until the béchamel thickens. Season with salt, pepper, and a pinch of nutmeg.

3. Combine cauliflower and bescamella In a large bowl, mix the cauliflower florets with the béchamel and half of the grated Parmigiano. Gently stir to combine. 4. Prepare the pancetta (optional) In a non-stick pan, cook the bacon cubes until crispy. Drain on paper towels and add to the cauliflower and bescamella mixture. 5. Gratin the cauliflower Transfer the mixture to a lightly greased baking dish. Sprinkle with the remaining Parmigiano and breadcrumbs. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until the top is golden and crispy. 💡Tips:

• Boil the cauliflower until tender but still firm: it should hold its shape in the gratin.

• If using bacon, add it at the last minute and drain well: it will stay crispy without weighing down the dish.