Cheesy cauliflower gratin: love cauliflower again!
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- Опубликовано: 21 авг 2024
- Join my online French cooking classes 👨🍳: learn.thefrenc... Freshly cooked cauliflower, covered with a delicious homemade Bechamel sauce, topped with cheese, then baked in the oven. goo.gl/kkGg2z
This cauliflower recipe is great for vegetarians looking for french vegetarian recipe ideas that will not leave them hungry. that cauliflower with white sauce can be served as a side or main and is really tasty.
The sauce used in this cauliflower with cheese recipe is a Bechamel sauce made from scratch. infused with flavours of cloves , onions, cayenne pepper and bayleaf which really give you that lovely taste throughout the cauliflower gratin
Ingredients you need for that recipe:
500 grams / 2 cups of cauliflower florets
1.5 cups of hard cheese such cheddar or conte cheese
For the Bechamel sauce:
500 ml / 2.1 cups of full cream milk
40 grams /0.17 cups of butter
40 grams /0.40 cups of plain flour
salt and white pepper to season
1 small bayleaf
half an onion pricked with 4 cloves
1 pinch a cayenne pepper
cooking time : in the oven 30 t0 40 minutes at 180 c /356 f
Full text recipe here: goo.gl/kkGg2z
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Allo Stephan, I'm so glad that you took the time to explain how a truly Béchamel is made.
If it wasn't for my Paul Martin cook books, I wouldn't have known about the infusion onion/clous de giroffe since, here in California, they just add nutmeg to a white-sauce.
I hope that all of your followers appriciate the special efforts you take in your videos. Merci!
That's the way we had white sauce growing up. I still make white sauce with onions and cloves.
I know Im asking randomly but does anybody know a way to get back into an Instagram account?
I was stupid lost the login password. I appreciate any assistance you can offer me!
@August Johnny Instablaster =)
@Santana Mayson thanks so much for your reply. I got to the site on google and Im waiting for the hacking stuff atm.
I see it takes a while so I will get back to you later with my results.
@Santana Mayson it did the trick and I actually got access to my account again. I'm so happy:D
Thanks so much, you saved my ass!
Nice to see milk in a bottle. That's the way it always used to be delivered.
Louise Ricketts -I had the same thought when I saw that bottle.
Nice old times
you can buy milk in bulk now and it lasts for use...………..waitrose do it its called a cow in a bottle
Yeah better then today plastic bottles
Only If the Glass Bottle is Designed to be reused multiple times and then recycled. And has a financial government support system.
Maybe a 1 use biodegradable bottle is better..? with a smaller carbon footprint
Thank you for this. I like to add a big dollop of mustard to the sauce to give the flavour an extra kick. Yummo.
Thank you so much Chef, I have saved all the videos I can find of yours and aptly filed them under ‘French Cooking Academy’. Your videos are informative, fun to watch and produce great results. I was classically trained in French Cuisine during the 70’s in the UK, consequently if you didn’t set fire to it and then add cream it wasn’t French...hahaha.
I am no longer in the catering industry but have continued to cook, eat and study French recipes along with many world cuisines but have rarely found a better on-line tutor. It is obvious you love French cooking, but you totally demystify it and present it with lots of love, fun and respect.
From one foodie to another...RESPECT!!!
thanks for the great comment and really glad to hear you are keen on french cuisine . to be honest what i have done so far is not much and really I don’t have time to do much more as i am working full time but i am working on something to be able to produce more video so stay tune 🙂🙂👨🏻🍳👨🏻🍳
@@FrenchCookingAcademy French food is the best!!
I made this two nights ago as a vegetable dish with a full meal...but it was the first dish completely eaten by my guests. It is fantastic!
Magnifique!
I do a similar dish using steamed broccoli, fresh tender asparagus, edamame (for extra protein), and the cauliflower with just a standard beschamel-based cheese sauce - without the seasonings you used - using shredded Emmentaler (because it's my favorite cheese and I always have a brick lying around in the refrigerator) with maybe a Parmigiano-Reggiano and plenty of fresh-ground black pepper over the top for a little extra "stank" on it. Sometimes that would be my meal or with a grocery store rotisserie chicken depending on how late I was coming home from work.
A friend asked why I didn't just use Velveeta because it's easier and I nearly demanded he leave my house... Such a Phillistine..! :-)
This is a really good dish! I would never have thought of making the sauce that way and always added spices when melting the butter - really glad I watched this video and cant wait to try this technique!
This looks sooo yummy. I've never seen anyone cool down the roux before adding the milk - what a smart technique! Learning so much from your channel. Thank you!
a roux can actually be kept cold in fridge and re used later
French Cooking Academy Never would have thought that. Thank you! :-)
Always learning something new. Merci.
Thanks Stephan, keep the great recipes coming.
I have made this dish twice now. It’s a super dish. I have it as a main course with a whole jar of cornishons and a lump of Italian speck. It’s a knockout.
🙂👨🍳😋
Fantastic. I will try this soon. Thanks for including us vegetarians!
Hello from Canada! I made this precisely as shown, and it is fantastic! Thank you so much. We love your channel. 😊
I like vegetarian dishes...this dish seems to be a lovely one...thanks a lot for sharing this recipe
Love your channel
I've been cooking for years and my attempts at this were average to bad. I watched other videos how to and for some reason besides flashy editing, and not explaining it in simple terms I never had any success until now with your videos on how to. the segments are paced perfectly, your explanations are easy, and you go through the steps properly to educate us.Too bad for some other channels; they edit poorly and expect you to watch that crap (ie. so yummy; which is a joke channel designed to have you waste food and your time)Thank you for your good instructions! not everyone can teach cooking.
Thank you for sharing. I will make this recipe. Can't wait!
Merci beaucoup Stéphane.
my pleasure
Looks delicious
Awesome demo and Gratin. Keep Cooking my Friend.
thanks i actually forgotten how good this was😀😀👨🏻🍳
Your onion wth cloves is a very good idea thank you
In my experience, French restaurants in the US don’t offer a lot of options for vegetarians. Usually just one or two dishes and of course, most of the desserts.
When I visited France, I found more vegetarian food than I expected. And I ate a lot of pizza marguerita (sp?)
That cauliflower looks amazing, I can’t wait to try!
I'll definitely try making this
I just came home (to Australia) after visiting and falling in love with paris and france. I especially loved the French food and was desperate for more. After some research, I found your channel. I'm so so glad to have found French Cooking Academy. I plan on making your beef and carrots this weekend :)
Making it now for a dinner party 🙏 thanks
Great videos, I am so grateful to be abe to watch them in a time when cooking good food seems like a luxury (at least in my reality now). You tube erased all my suscriptions and I was afraid I wouldn't remember them all but one of the first I remembered was this site so again here I am, subscribed. Saludos desde México
Thank you for sharing the lovely video on how to cook and make cauliflower with cheese i love it but i didn't have a recipe on how to make it properly i am going to make it tonight thank you so much Chef for sharing a very Yummy recipe and video
Love this... looks so delicious! Merci!
my pleasure 🙂
Thank you
Best regards
Fantastic recipe!
❤thank you so much... Looking forward to more vegetarian dishes
😁
Made it as a main dish but it took a while. Well over an hour. Must arduous part was grating the 200g cheddar! I have assembled it but won't cook it until later. I will have the Dijon on standby when I serve it. I thought it was a nice clean recipe beautifully presented.
A shortcut for onion taste in bechamel is to chop the onion and cook it with the roux. That way you will have the onion pieces in the sauce, so it is not as "pure", but it will taste great.
Yes! I think I'll use green onions...yum
Look forward to trying this.
Yum!
We're trying to eat vegetarian a couple times a week unfortunately the recipes in the veg cookbooks are pretty awful. This one looks delicious. Thanks for the awesome recipe chef.
yes i know it’s true i feel for the vegetarian. indian food got plenty but away from that i agree it is limited
Big Papi try adding a few broccoli florets too, it tastes wonderful, also try making cauliflower and broccoli soup, its delicious with crusty bread.
Big Papi, There is a cookbook called "Fit for Life" it has a lot of good vegetarian recipes, the recipes aren't very complicated and don't require hard to find ingredients.
Big Papi google harder, there are some amazing veggie dishes!
Thank you soooooo much for showing vegetation recipe. This looks yummy, will surely try it out in a few days
look forward for many other video with vegetarian sides and recipes🙂🙂👨🏻🍳👨🏻🍳
French Cooking Academy yup, I'll be waiting for more vegetarian recipes! Just a request, create a playlist of vegetarian recipes so that it's easy for me to find. :)
will do 🙂
French Cooking Academy Thanks a lot! That will be great! :D
That's very good. I love cauliflower and I have made that dish a few times.
I was thinking what shall I do with the cauliflower....omg this looks like some thing I can eat with out anything else....to accompany it. :)
Merci Stephan ,you help me do my wife happy 😃 he he he
This so easy to make.
Another winner 👏🏻😋
brilliant. 👍
Made it - absolutely delicious!!
Respect chef great job
I like to dice the remaining half onion and include it in the dish
Great recipe Stephan. Merci.
superb
Making this soon....looks fantastic!
it’s pretty good i did not make it for some time forgot how good it was😋
Fench Cuisine, Voila,,,. Tecnic Superb !!!
My husband and I love vegetables every day with our meal we have at least 2 vegetables side dish, tried no to eat too much potatoes because he is diabetic, yesterday I made a dish with broccoli, asparagus, sweet peas , delicious!
sounds healthy 🙂🙂👨🏻🍳
French Cooking Academy Thank you 😊
This looks amazing! Definitely making.
I will make it later on today but in addition I’m going to add 2 small smoked sliced cabanos sausages , half of a red bell paper cut in small cubes and chives. 👍🌹❤️💁
GREAT recipe!! LOVE LOVE LOVE IT..
Perfect
I know I'll like that one.
I am catering a party next weekend and will add this to the menu. Thank you so much Chef!!
great let me know how it goes 🙂🙂
Thanks so much! This looks so delicious!
Mmmmm..... Very nice, creamy and delicious meal!!! Soo simple dish!!! I like it!! I love the cheesy cauliflower!! Yum!!Yum!! Great dish!! See U anytime!!
made it. great way to have cauliflower
Hey buddy! Loving the recipes so far.
There's a French restaurant in Sydney called Restaurant Hubert. They make an amazing chicken fricassee.
Could you possibly show us a recipe for it?
i learn daily thx
Thank you😙
thanks for watching
Wow, se ve exquisita, gracias
Uuuu l love this side dish it is so simple to make , l wish to come to France for cooking lessons
„✌🏼Cooking lessons“✌🏼
Look forward to trying that Stephane, thank you.
thanks for watching and i hope you will try it out 😋
French Cooking Academy We have Cauliflower Cheese, but a basic recipe, no Betchemal sauce or roux used, so I look forward to it, excellent idea to do accompaniments.
You can use the cauliflower and broccoli interchangeably or with both. Very good side dish.
you even though brocoli and cauliflower have different cooking times so cook them separetly
Yep, thank you. Enjoy your channel very much.
awesome!
So good and simple 😍👌🏻
yes it’s tasty 😋😋👨🏻🍳
Whatever you're cooking, just add cream and butter and you have fancy French food :P
Made this for Thanksgiving and was a hit. They said it was better than the turkey
great and glad it pleased the guests 🙂🙂👨🏻🍳
excellent!!!
thanks
I remember those days or those years when milk in the bottles were delivered it was great and stayed fresh longer
Super video! I applauded for A$2.00 👏
Awesome
Hi Steph could you please do a rum baba dessert cheers Steve .ps love the channel keep up the good work
Merci ! 🇨🇦🇨🇦
my pleasure 😀
My South American mother did a similar cauliflower dish. She, however, added crumbled hard boiled egg.
sounds nice if you make the dish share a picture on instagram #frenchfoodme or reddit 😀
That sounds like a delicious variation. Looking forward to trying both recipes.
Stéphane, how do you choose the cheese. More tangy to balance the dish, as opposed to, say, Gruyère cheese, which is milder. Thanks in advance.
personnaly i do like to use cheese with a nutty flavour such as comte especially when mixed with a béchamel
I just bought a head of cauliflower today!
good one let me know how it goes 🙂😋
Can you please clarify something for me.
If you fully cook the cauliflower by boiling it, then you cook it again in the oven for 30 minutes, how does the cauliflower not end up terribly overcooked? I was expecting you to only blanch the cauliflower for a minute or something.
Thanks
@@FrenchCookingAcademy Hey thanks so much for your reply and explaining! Love your videos. :)
@@brenttaylor7196 What was the reply please? I wondered the same thing as you did.
Please let me know where you got those brilliant copper pinch bowls!
Bonjour Chef. Great side! If you would pair it with say a chicken breast fillet It would probably be better just to keep the fillet plain (grilled but no sauce) and use the bechamel of the gartin (maybe a bit more and looser). What do you think?
Merci beaucoup
yes plain would work but a bit of simple jus is nice too . just a light sauce with the meat if anything . that side goes very well with salmon too
Going to see how this works with roasted cauliflower instead of boiled
Thanks for your consideration with respect to converting temperatures into Fahrenheit. Our measuring equipment accommodates the metric system, but our ovens don’t.
I enjoy these recipes very much!
you are welcome
Question to you chef or the community - can I use skim milk, 2%, or reduced fat? Thanks
you should also try this with baby leeks 👍
Would it work to use cream infused with these flavorings - instead of milk and flour bechamel?
1:55 - I hope someone doesn't make the mistake thinking that 40g of butter = 1.17 Cups of butter after watching this.
My impulse is put cheese into the béchamel. I kept waiting for that. This video taught me to back off.
👌👍😊
Careful, the butter called for in the description is way too much, 40grams equals about 1/3 of a cup. The 1.17 cups called for would equal over 2 sticks of butter!!
bloody conversion again i am trying different sites but it’s always wrong i will put a note in thanks
You forgot to mention the nutmeg in the recipe in the description and on your website.
If you mean the roux, then the butter/flour ratio is always the same whether grams, tablespoons or whatever ; it"s 1 to 1 .If the recipe misprints it, every cook should recognize it as a misprint and make it correctly. Roux are simple and basic to cooking.
Back again for a 2kg batch 🤓👌
Question, I'm having a tough time getting the sauce to thicken even a bit, any tips?
Increase the amount of flour or decrease the amount of milk.
I love this technique to flavor the milk! However, I'm going to be naughty and not follow your precise measurements for the béchamel - in the US, I'm used to 2 Tbsp each of butter and flour per cup of milk. However, I will be less American and use gruyère instead of cheddar!
Why do you have the onion picked with cloves.... can u pls tell is the reason...
Because otherwise, the cloves float around in the pot... And it is more of a hassle to get rid of them at the end. 🇨🇵
>>> COMTE cheese is the best for this
👍🙏
When I learned to make this in France, cheese was added to the sauce and less on top. Just another method
Thank you for not cooking ramen
I don't know about you, but Alex's series on that has proven... educational, if not entertaining. :P