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Before starting this Cauliflower Gratin recipe, make sure you have organised all the necessary ingredients.
Remove the big green leaves from the cauliflower.
Cut the cauliflower into large florets.
Wash in a bowl of water and vinegar. Drain.
Immerse the cauliflower florets in cold water and bring to a boil.
Cook for 15 minutes.
Make sure the cauliflower is cooked by poking it with the tip of a knife.
Prepare a white roux. Melt 30 grams of butter in a sauté pan.
Add all the flour in one go.
Combine with a whisk and cook for a few minutes over medium heat.
The flour should be entirely incorporated to the butter. Make sure lumps of flour do not form and the mixture does not brown (the white roux should remain white). Set aside to cool.
Bring the milk to a boil.
Pour the boiling milk over the white roux...
... and stir constantly...
... until thick and homogeneous.
Season with salt and pepper...
... and sprinkle with nutmeg.
Away from the heat, add the egg yolks, one at a time...
... then the grated gruyère...
... and the parmesan.
This mixture is a variation of the Mornay sauce (Mornay sauce does not include Parmesan cheese).
In a buttered gratin dish, place the drained cauliflower.
Cover with the sauce (it should be warm at this stage).
Use a rubber spatula to spread the sauce.
Sprinkle breadcrumbs on the surface...
... and finish with a few knobs of butter.
Cook in a hot oven (grill mode)...
... for about 20 minutes, until golden. Enjoy!
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