Creamy Cauliflower and Brioche Gratin with Bay

Name: Creamy Cauliflower and Brioche Gratin with Bay
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 1 large cauliflower; 750 ml whole milk; 75 g unsalted butter; 75 g plain flour; 75 g parmesan or vegetarian alternative; 75 ml double cream; 50 g brioche cut into 1 cm cubes; 3 bay leaves; 2 tsp Dijon mustard; 1 pinch grating of nutmeg

A luxurious twist on classic cauliflower cheese, featuring a silky bay-infused sauce and a buttery, golden brioche crust. This comforting bake is the perfect elevated side dish or a satisfying vegetarian main.

Servings6 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

large cauliflower
1
whole milk
750 ml
unsalted butter
75 g
plain flour
75 g
parmesan or vegetarian alternative
75 g
double cream
75 ml
brioche cut into 1 cm cubes
50 g
bay leaves
3
Dijon mustard
2 tsp
grating of nutmeg
1 pinch

Step-by-Step Instructions

In a saucepan, warm the milk and bay leaves over low heat for a few minutes until steaming. Turn off the heat and let the mixture infuse for 10 minutes to develop the aromatic bay flavor.

While the milk infuses, place the cauliflower pieces and leaves into a separate pan. Cover with hot water and boil for 2-3 minutes until just tender. Drain well and leave in a colander to steam-dry; this ensures the sauce stays thick and creamy.

In the pan used for the cauliflower, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly until it forms a sandy paste (roux).

Gradually add the warm infused milk to the roux, one ladleful at a time, whisking constantly to prevent lumps. Continue until you have a smooth, thickened sauce. Remove the bay leaves.

Stir in the double cream, nutmeg, Dijon mustard, and half of the cheese. Season generously with salt and pepper to taste.