Chou-fleur au gratin

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.