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Elly's cauliflower, almond & sage gratin
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450g cauliflower, cut into florets, stalk peeled and tender inner leaves reserved
30g butter, plus extra for greasing
30g plain flour
1 clove garlic, peeled and smashed
280ml whole milk
2 tsp wholegrain mustard
10 sage leaves
2 tsp olive oil
25g ground almonds
20g flaked almonds
10g Parmigiano Reggiano, finely grated
1. Bring a large pan of water to the boil, add a pinch of salt and the cauliflower. Return to the boil, then simmer for two minutes. Drain and leave to air dry in a colander.
2. Meanwhile, melt the butter in a small saucepan over a low heat, then stir in the flour to make a roux, beating vigorously with a wooden spoon, until the mixture is smooth and golden. Continue to stir for a minute, adding the garlic. Then, using a whisk and with the pan over the heat, slowly add the milk. Beat well between each addition until the sauce has a uniform consistency. Whisk in the mustard, season well and simmer over a low heat for 3-5 minutes, until thickened. Remove the garlic clove if you wish.
3. Preheat the oven to 180°C, gas mark 4. Butter a baking dish (approx 1.5 litres) and add the cauliflower. Combine the sage and olive oil in a small bowl, and mix well to coat. Add both types of almonds, the cheese and breadcrumbs.
4. Pour the sauce over the cauliflower, then scatter the crumb mixture over the surface. Bake for 30 minutes, then serve.
Typical values per serving:
This recipe was first published in November 2019.