Authentic home cooking from Spain, with US measurements. 
Baked Cauliflower Gratin
I used to dislike cauliflower, but when my daughter was born, they served it to me this way in the hospital. I actually liked it quite a bit and have been cooking it this way for 19 years.
Baked Cauliflower Gratin
I used to dislike cauliflower, but when my daughter was born, they served it to me this way in the hospital. I actually liked it quite a bit and have been cooking it this way for 19 years.
Open in Cookpad AppSteps
- 1
Separate the cauliflower florets, discarding the stem. Place them in cold water with lemon juice to wash.
- 2
Bring a pot of plenty of water with a pinch of salt to a boil. Once boiling, add the cauliflower florets and a splash of milk, leaving it uncovered to cook. Be careful, as when the water returns to a boil, the milk can cause it to rise and overflow. Cook until tender.
- 3
Meanwhile, prepare the béchamel: In a pan, melt the butter with the olive oil, then add the flour, stirring. Gradually add the cold milk and cream, stirring constantly. Add a pinch of salt and cook until it becomes a thick cream.
- 4
If there are any lumps in the béchamel, blend it with a hand mixer.
- 5
Once the cauliflower is cooked, drain it well and place it in a baking dish. Pour the béchamel over it and sprinkle with shredded cheese to taste.
- 6
Place in the oven to gratin until the béchamel and cheese are golden brown.
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