Always Add Lemon cauliflower and smoked cheese gratin Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Always Add Lemon cauliflower and smoked cheese gratin By You Magazine - November 1, 2020 If you love cauliflower cheese, you’ll adore this rich, gooey cauliflower and smoked cheese gratin – comfort food incarnate. Benito Martin and Jess Johnson SERVES 6-8 1kg cauliflower (approx 1 large head) 70g butter 50g panko or other fresh breadcrumbs, dried 30g plain flour 550ml cold full-cream milk 1 bay leaf 1 tbsp salt 70g grated parmesan 1 bunch chives, snipped pinch of freshly grated nutmeg 100g grated smoked gouda or other smoked creamy cheese, such as mozzarella 1. Bring a large saucepan of salted water to the boil. Cut the cauliflower into large even-sized florets. Boil for 3 minutes, then scoop out of the water and lay them in a gratin dish. 2. Preheat the oven to 200C/180C fan/gas 6. Melt 30g of the butter in a small saucepan and add the breadcrumbs. Mix to combine, then set aside. 3. Next, make the béchamel sauce. Melt the remaining butter in a small saucepan set over a medium heat. Add the flour and cook for about 2 minutes while mixing with a wooden spoon. Gradually add the milk, then the bay leaf. Switch to a whisk and whisk the mixture so you don’t have many lumps, then go back to a wooden spoon and continuously stir the mixture, making sure to scrape the bottom of the pan. Once the mixture simmers, it’s done. 4. Remove and discard the bay leaf and add the salt, parmesan, chives, nutmeg and a few cracks of black pepper. Mix well and taste. It should be well seasoned. Pour it over the cauliflower and try to spread it out evenly, then sprinkle the smoked cheese over the top. Season with salt and pepper and bake for 15-20 minutes. At this stage, remove it from the oven and sprinkle the breadcrumbs on top. Bake for another 15-20 minutes, or until the topping is golden. If it needs more browning, put it under the grill for a minute or two, but don’t walk away; it can burn easily! Serve immediately. Now buy the book Our recipes are taken from Always Add Lemon by Danielle Alvarez, which is published by Hardie Grant, price £26. To order a copy for £22.10 with free p&p until 15 November go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved