Cauliflower and Monterey Jack Gratin
Portions:
25Preparation Time:
Cooking Time:
Ingredients
- 200 g (7 oz) of Arctic Gardens Diced Onions
- 150 g (¾ cup) of unsalted butter
- 150 g (¾ cup) of flour
- 2 L (8 cups) of 3.25% milk
- 3 whole clove
- A pinch of ground nutmeg
- 400 g (14 oz) of Monterey Jack cheese, grated
- 2 kg (8 cups) of Arctic Gardens Caulifower
-
To taste: cayenne pepper
Optional
A pinch of chopped parsley
This recipe can also be done with the Eco-V Cauliflower .
Preparation
- In a casserole, sweat onions in butter.
- Dust with four and cook the roux for one minute.
- Add milk, adjust seasoning and simmer the béchamel on low, stirring frequently. Cook for 10 minutes.
- Add Monterey Jack cheese to the béchamel until sauce is smooth and creamy.
- Steam or boil the frozen caulifower in boiling salted water for 3 to 4 minutes (until crunchy).
- On a baking sheet, spread hot caulifower evenly and pour hot sauce over top.
- Glaze using a salamander or return to oven on broil.
