Cauliflower and bacon gratin
Cut the cauliflower into small evenly-sized florets. Bring a pan of salted water to the boil and drop in the cauliflower florets. Boil for +/- 15 minutes. Strain after cooking.
For the béchamel sauce: Melt the butter in a pan over a low heat. Add the flour and mix to a smooth paste. Add the milk and stir well. Leave to thicken on a low heat for +/- 10 minutes. Continue to stir throughout. Season, remove from the heat and add 1 egg yolk. Stir it in, and add 50 g of grated cheese. Mix until the cheese has melted into the sauce. Cut the bacon into strips and add to the béchamel.
For the gratin: Spread the cauliflower florets evenly in a gratin dish. Cover the cauliflower with the béchamel. Scatter the rest of the grated cheese and some little knobs of butter over the top. Bake for 5 minutes under a preheated grill until the surface of the dish is golden and bubbling.
- 1 kg of cauliflower
- 50 g of butter
- 30 g of flour
- 500 ml of milk
- 100 g of grated gruyere or emmental
- salt, pepper, grated nutmeg
- 8 rashers of bacon