One of my favorite cabbage dishes — on the same level with choucroute garnie, but very different — is cauliflower au gratin. Here's how it starts. You cut a fresh cauliflower into fleurettes and steam (or boil) them until they are still slightly under-cooked.
While the cauliflower is steaming, make a sauce béchamel — flour cooked in melted butter with the addition of milk/cream, salt, pepper, and grated nutmeg) until thickened. Turn it into a sauce mornay by added some grated cheese.
Arrange the nearly cooked cauliflower fleurettes in an oven-proof dish. Add some lardons (little pieces of bacon) or some cubes of chicken or turkey.
Spoon or pour the cheese sauce over the cauliflower and meat in the baking dish . Sprinkle some grated cheese over the top for extra flavor.
Voilà le résultat. You could make this with broccoli fleurettes or with brussels sprouts if you prefer. Cook it in the oven until the sauce is bubbling and the top of the gratin is browning. Be careful not to burn your tongue when you eat it.
That looks very tasty.... love colli-cheese.... I also add some cherry tomatoes before I pour over the cheese sauce if there are any around... that makes a nice change, too.
ReplyDeleteHaven't done it with broccoli, but have with Romanesco.... but the thought of doing it with sprouts actually makes me feel queasy.
Our microwave is also a convection oven and grill and all three can be used individually as well as in various combinations and is perfect for gratins and pizzas without heating up the big oven!
On a different subject, I have answered your leafblower question on Walt's post of yesterday.
You must not like brussels sprouts.
DeleteDo you remember this post? https://ckenb.blogspot.com/2020/02/gratin-de-choux-de-bruxelles.html
DeleteKen, good morning....
Delete"You must not like brussels sprouts."
Ken, I love brussel sprouts.... steamed for 20minutes and then fried with lardons and chestnuts.... steamed for 30mins and slathered in butter.... but just not with cheese!!
They are too "cabbagey"... collies and romanesco don't taste of cabbage... sprouts do.
White cabbage doesn't taste of cabbage, savoy [choux Milanese] does... I would happily do that sprout gratin with white cabbage wedges...
Adding the lardons looks like a good idea, I've never done that before.
ReplyDeleteOoooh! Yes, yes, count me in on the lardons, too :)
ReplyDeleteNice comfort food for a cool day.
ReplyDeleteLooks yummy. Comfort food is welcomed (needed)- during these tough times! Thanks for bringing back some cooking/roasting, Ken! I love the taste of roasted brussel sprouts! I think I will try the cauliflower version. I tried to buy sausage the other day and I couldn't believe it - that entire case was empty and the response was the technicians were working (or the store was waiting for ...) on the cooling apparatus.
ReplyDelete