For the gratin:
- 2 medium cauliflower heads
- 4 TBS butter (divided) this ingredient is optional. The butter makes the taste a little richer, as there is very little fat in the whole bowl.
- 3 cups with no added salt or little sodium broth or chicken broth (if you are using normal chicken broth or broth, use only half and add water so it is not too salty.)
- 1/2 cup grated cheese like Parmesan, Swiss or cheddar (any type you like)
- 1/2 tsp dry mustard
- A dash of nutmeg
- A pinch of cayenne
- Salt and pepper to taste
- 1 teaspoon of cornstarch dissolved in 1 teaspoon of cold Water
- Garnish like fresh chives, spring onions, parsley, etc. (optional)
For the siege:
- 1/2 cup grated Parmesan
- 1-2 teaspoons dried Parsley (optional)
If you do not use it If you want to use bread crumbs, you can simply add grated Parmesan cheese or any other type of cheese you use to gratinate use, round off.
Cut the cauliflower off the core and cut the steam off the flowers. If necessary, cut the flowers carefully so that they are all about the same size. This ensures that they cook evenly.
Chop the core, the stems and about 3 cups of the florets (the broken and the really small pieces) and place them with the chicken broth and the water and butter (if any) in a saucepan Bring to a boil, cover and simmer for about 20-30 minutes or until very tender. Let cool down.
Take the remaining florets with steam or microwaves until they are al dente as they cook more in the oven. Allow to cool and place in a large mixing bowl.
While the cauliflower is cooking, melt a piece of butter (optional) in a small pan and add the panko until it is nicely browned. Do not go !! It will burn fast! Set aside and let cool completely. When it has cooled, add the dried parsley and parmesan. Put aside.
Pour the cooled cauliflower stock into a blender and add cheese, nutmeg, cayenne pepper and pepper. Everything is smooth. If necessary, season and salt. Mix again and add the corn starch slurry while the mixer is running. Pour it on the florets and mix gently until well integrated. Pour into a 9 x 13 casserole dish that is sprayed with cooking spray. Arrange the flowers so that they all face up (you do not have to, but it looks pretty!) Top with the panko mixture and bake for 15-20 minutes until it is browned and bubbly. Allow to cool before serving. Garnish with spring onions, chives or parsley. Have fun !!