Wholesome Cauliflower Gratin

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I love this easy to bake dish, it’s complete and can be served with a side salad.

You will need: a baking dish and a saucepan. The saucepan can be used to steam the cauliflower forets for 10min (these take longer to cook then the broccoli), then to make the béchamel sauce.


  • Cauliflower florets: half a head
  • Broccoli florets: 1 head
  • Beans: 1 tin x400g strained
  • Cheese: shredded mozarella 100g
  • Flour:50g
  • Flour: 50g50g
  • Milk: 600ml (warmed up works super well for béchamel)
  • Mustard: 1tbs
  • Paprika: 1 pinch

Let’s do it:

  1. re-heat the oven at 200C. Steam the cauliflower for 10 mins in saucepan, then set aside
  2. Use the saucepan to make the béchamel: melt the butter on medium heat
  3. Remove from the flame and add the flour at once, mix well.
  4. Place back on medium heat for 1min, until a few bubbles appear.
  5. Pour milk in small amount until all has been added.
  6. Add mustard and paprika, mix well.
  7. As soon as bubbles appear on medium heat, remove from the heat.
  8. In the dish place a layer of beans, then a layer of uncooked broccoli and last a layer of pre-cooked cauliflower.
  9. Spread shredded cheese across.
  10. Pour béchamel and place in oven for 10min.

Serve with a salad. Bon appétit.

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