Skip to main content

"Cauliflower & Cheddar Cheese Gratin" in Le Creuset Casserole

The moment I returned from my visit to the "Cheddar" village last month, I wanted to make a yummy bake with the Cheddar Cheese bought from the village. As I had already posted a Tuna Pasta Bake in my blog, I wanted to make a quick Gratin dish. There was one more reason to make a Gratin because I wanted to use my "Le Creuset oven cookware" which was lying in my Kitchen shelves for about 2 months now. Now you must be thinking, look at her flaunting things what she has got but NO..This mini casserole set was given to me by my best friend Shakthi during my last visit to her place. And that was very sweet of her, so I wanted to show her that I am indeed using these Casseroles and not kept to let the dust settle on them. :) Not promoting any brand over here but I recommend Le Creuset if you want to buy a good quality Oven Cookware.

Now some good things about the Gratin, I made a "Traditional English Cheddar Cauliflower Cheese Gratin". There are many other names given to this dish like Cauliflower & Cheese bake, Cauliflower Noisette, Cauliflower Gratin or simple Cauliflower Cheese. I have used the original Cheddar cheese of the Cheddar Village & that makes my Gratin indeed very very traditionally English. You can use any mature Cheddar Cheese for your Gratin recipe. Its very easy, quick & delicious for your early supper along with some boiled or grilled vegetables.

Ingredients:
  • 1 medium cauliflower (cut into florets)
  • 2 cups milk
  • 200 gm cheddar cheese (finely grated)
  • 2 tbsp plain flour
  • 50 gm butter
  • 1/2 tsp of ground nutmeg
  • salt & pepper for seasoning
Method:
  1. Take a large saucepan & boil water. Preheat the oven to 220 degrees Celsius.
  2. Put the cut cauliflorets to the boiling water and cook for 8-10 minutes or until tender.
  3. Drain the water and keep the florets aside. Season well with salt & pepper.
  4. Heat a saucepan & add the butter, flour & milk to it. Click on Bechamel Sauce to get the detailed steps.
  5. Whisk well with the spoon until the sauce is little thick and smooth. Switch off the heat.
  6. Now add 3/4th of the grated cheese, nutmeg powder, required salt & pepper to the sauce and stir well.
  7. Take a baking dish or casserole & grease well with some butter. Place the seasoned cauliflorets in it.
  8. Pour the Cheese Sauce over the califlorets until fully covered. Top the sauce with the left over cheese & place the dish inside the oven.
  9. Cook for 15- 20 minutes or just until it turns golden brown & starts bubbling.
  10. Serve hot with some boiled veggies.
Labels:

Comments

Post a Comment

Popular posts from this blog

3 Ingredients / 3 Minute Microwave PEDAS

It's Celebration time all the way!! Why? Because My FB fan page has just reached 150 "Likes" & am so thrilled. Also, the festivities will start from August in India. First coming up is "Raksha Bandhan", the festival which celebrates the relationship & bond of a Brother & Sister. So I thought of coming up with an easy to make Indian Sweet Dish, "Peda". A "Peda" is a North Indian Milk Sweet mainly consisting of Khoa (thickened whole milk), sugar & other Indian flavourings like saffron & cardamom seeds. Pedas are usually made during festivities or for offerings made in the temple for deities. This recipe is a simple process of the same "time consuming" Pedas where the Milk is kept on the heat for hours to make khoa & then goes to the next process. This is the first time for me as well & I have taken this recipe from "showmethecurry.com" the cookery website of Hetal & Anuja. And I must say...
6 comments
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta...
13 comments
Read more

Paneer Couscous Salad

Last two weeks were so hectic for me that I didn't find time to even open my blog page. Lots of friends coming home, cooking, eating junk, visiting places, our famous festival "Vishu" came up  & finally I ended up getting sick. I am still in bed but was so frustrated doing nothing that I thought let me post one of my healthy salad recipes which I had promised earlier. I saw this salad recipe in one of the BBC cookery shows & was quiet eager to make it. The original recipe suggests the use of Halloumi instead of Paneer. Halloumi is a type of Greek cheese made of mostly Goat's milk. It has the same texture of that as Paneer, hence I used Paneer. Must say, It was quite filling and delicious, perfect for a Summer afternoon. Ingredients: 200 gm couscous 200 ml hot vegetable stock / hot chicken stock 400 g can chickpeas (drained and rinsed) 1 tbsp olive oil 1/2 courgette/zucchini (sliced) 200 gm paneer (Indian Cottage Cheese), cut 1 inch length wise 2 medi...
6 comments
Read more