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Recipe : *** Cress And Cauliflower Gratin

Cress And Cauliflower Gratin
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Course:
Main Dish

Practical information

  • Prep time
    25 min
  • Cooking
    35 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
The macaroni and cauliflower gratins can be made slightly ahead of time and then gratinéed at the last minute.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
cauliflower, gratin, minute, tea

Recipe's Ingredients

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  • 1 bunch of cress
  • 1 small cauliflower
  • 4 egg yolks
  • salt, pepper, nutmeg
  • 50 g parmesan
  • 250 ml cream
  • 500 ml milk

  • Recipe preparation steps

  • 1
    Wash and drain the leaves and tender stems of the cress; set aside.
  • 2
    Separate the cauliflower florets, removing most of the stems.
  • 3
    Cook the florets in the salted milk, keeping them slightly firm.
  • 4
    Whip the cream.
  • 5
    In a bowl set over (not in) a pan of simmering water, beat the 4 egg yolks with a few drops of warm water until foamy like a sabayon.
  • 6
    Once the mixture is nicely thickened, remove the bowl from the hot water.
  • 7
    Season with salt, pepper and nutmeg.
  • 8
    Preheat the oven to 180°C.Place the drained cauliflower and cress into a gratin dish and combine.
  • 9
    (The dish should be large enough so that the ingredients do not form too thick a layer.) At the last moment, fold the whipped cream into the sabayon and pour over the vegetables.
  • 10
    Sprinkle with parmesan and place in a hot oven until the top is nicely browned, about 8-10 minutes.
  • Ready !