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Cauliflower Au Gratin
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Preparation Time:
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30 minutes
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Cooking:
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10-15 + 10 minutes
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Serves:
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4 to 8
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Ingredients
1 large whole cauliflower (with leaves)
2 cups (500 ml) Sealtest Light 5% Cream or Ultra’cream 5% Cream & Milk Blend
1 medium onion, finely chopped
1 bay leaf
1 pinch ground nutmeg
to taste; salt and fresh-ground pepper
3 tbsp (45 ml) cornstarch (dissolved in 3 tbsp/45 ml cold water)
1/2 cup (125 ml) shredded Jarslberg cheese
1/3 cup (75 ml) freshly grated Parmesan cheese
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Preparation
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1.
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Cook cauliflower in a large saucepan of boiling salted water for 10 to 15 minutes (stem should still be crisp).
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2.
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In a saucepan, heat cream over medium heat with onion, bay leaf and nutmeg; salt and pepper.
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3.
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Stir in dissolved cornstarch and cook, stirring, for 5 minutes. Remove bay leaf. Add Jarslberg cheese and stir well until melted. Remove from heat.
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4.
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Preheat oven to 200°C (400°F).
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5.
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Place cauliflower in a large ovenproof dish, cover evenly with sauce.
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6.
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Sprinkle with Parmesan cheese and bake until golden. Serve immediately.
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TIP:
Can be prepared with broccoli instead of cauliflower.
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