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1 whole cauliflower, cut into florets
1 tbsp + 2 tsp Gewürzhaus Pyramid Flake Salt
3 cups or 750ml milk
4 tbsp unsalted butter
3 tbsp plain flour
4 tbsp Gewürzhaus Garlic Lovers' Spice
½ cup Parmesan cheese, grated
¾ cup Gruyere cheese, grated
½ tsp ground black pepper
¼ tsp freshly grated nutmeg
½ cup panko breadcrumbs
Preheat oven to 180°C degrees.
Blanch cauliflower florets in boiling water with 1 teaspoon of salt for about 6 minutes or until just tender. Drain cauliflower and sprinkle with 1 teaspoon of salt.
In a medium pot gently heat 3 cups of milk until just before boiling point. Take care not to scald.
In a separate medium pot, melt 4 tablespoons of unsalted butter then whisk in 3 tablespoons of flour and 2 tablespoons of Garlic Lovers’ Spice.
Cook off for a few minutes then add heated milk and whisk thoroughly until it begins to thicken.
Take off heat then add ½ cup grated Parmesan and ½ cup grated Gruyere, mixing thoroughly.
Season sauce with black pepper, grated nutmeg and 1 tablespoon of salt.
Spread a third of sauce onto the bottom of your baking dish then crumble the cauliflower over it. Pour remaining sauce on top of cauliflower.
In a small bowl mix breadcrumbs with remaining ¼ cup grated Gruyere and 2 tablespoons of Garlic Lovers’ Spice.
Sprinkle crumb on top of cauliflower and bake in oven for 25-30 minutes until crisp and golden on top.
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