Light and Tasty Cauliflower Gratin
The light cauliflower gratin is a tasty alternative that combines nutrition and pleasure. Perfect as a side dish for your main courses, it will delight both young and old with its creamy texture and delicate flavor. Made from simple ingredients like cauliflower, potatoes, and a light béchamel, this gratin is ideal for those who want to combine health and indulgence. With just a few steps, this easy recipe takes less than an hour to prepare, making it perfect even for a weeknight dinner. Additionally, choosing cheese, like lower-fat gouda, helps reduce calories while retaining flavor. Whether for a family meal or a gathering with friends, this gratin will elevate your table while adding a touch of lightness. Enjoy it warm, with a nice golden crust, and why not serve it with a crunchy salad? Feel free to personalize it with herbs or spices of your choice.
- Preparation time: 10 min
- Cooking time: 40 mn
- Servings: for 6 people
- Difficulty: Easy
Ingredients
- - 1 cauliflower (about 1 kg)
- - 4 to 6 potatoes (optional, but can be a real plus)
- - 3 onions
- - 1/2 liter of semi
- - skimmed milk (or skimmed, for the purists of lightness, although the caloric difference is minimal and this may slightly alter the taste)
- - 40 g (about 2 heaping tablespoons) of cornflour
- - 70 g of grated cheese (gouda being a lower fat alternative to emmental)
- - salt, pepper, nutmeg
Preparation
1. Cut the cauliflower into florets, then wash them thoroughly.
2. Cook the florets in a large pot of boiling salted water for 10 minutes, then drain.
3. Peel the potatoes and cook them in water for about 15 minutes.
4. Once cooked, drain them and cut them into thick slices.
5. Finely slice the onions.
6. Sauté them dry in a pan until they become translucent and then slightly golden.
7. In a bowl, dissolve the cornflour with a little milk.
8. Add the rest of the milk to the pan with the onions, incorporate the dissolved cornflour and, over low heat, stir with a whisk until the sauce thickens.
9. Season with salt, pepper, and a pinch of nutmeg at the end.
10. In a gratin dish, layer the cauliflower florets and potato slices.
11. Cover everything with the lighter béchamel and sprinkle with grated cheese.
12. Bake in a preheated oven at 240°C (thermostat 8) and cook for 10 minutes, possibly finishing under the grill for a nice golden crust.
