Traditional Cauliflower Gratin with Béchamel and Bacon

Tender cauliflower florets smothered in a smooth, nutmeg-scented béchamel. The cheese crust should be deep gold and crack under the spoon.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 434
• Protein: 20 g
• Carbs: 17 g
• Fat: 31 g

Ingredients

• 1 piece Cauliflower ( in florets )
• 150 g Smoked lardons ( grilled )
• 50 g Minimum butter sweet ( melted )
• 50 g Wheat flour ( sifted )
• 500 ml Whole milk ( at room temperature )
• 100 g Emmental cheese ( grated )
• 2 pinch Nutmeg ( ground )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the cauliflower

   Break the cauliflower into even florets. Plunge them into boiling salted water. They should be tender but not mushy; a knife tip should slide in easily.

2. Browning the bacon

   In a dry pan, brown the smoked bacon bits until they are crispy and have rendered their fat.

3. Making the béchamel

   Melt the butter. Add the flour all at once and stir vigorously. Gradually pour in the milk while whisking. The sauce is ready when it thickly coats the back of a spoon.

4. Seasoning and assembly

   Add nutmeg, salt, and pepper to the sauce. Mix the cauliflower, bacon, and béchamel in an ovenproof dish. Cover generously with grated emmental.

5. Grating

   Bake at 200°C. Remove the dish when the cheese is bubbling and a shiny, brown crust has formed on top.

Chef's tips

• Do not overcook the cauliflower in water; it will turn to mush in the oven.
• For a lump-free béchamel, pour the milk very slowly at the beginning.
• For extra crunch, mix a bit of breadcrumbs with the cheese.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain the crispiness.