Blumenkohlauflauf - der Inbegriff von Gemütlichkeit und Wärme an einem kühligen Abend. Die perfekte Kombination aus würzigem Käse und cremigem Blumenkohl. Diese herzhafte Mahlzeit geht immer und ist delikat genug, um selbst die härtesten Kritiker zu überzeugen. Blumenkohlauflauf, der wohl cremigste überhaupt - ein Gericht, das man auf jeden Fall probieren muss!

Blumenkohlauflauf, der wohl cremigste überhaupt! 🤤

Today we are making a really creamy cauliflower gratin together. First things first, we need to start boiling our water and add some salt. Then, we’ll get to work on our beautiful cauliflower. We’ll clean it and cut it into evenly-sized florets. Of course, the size can be adjusted according to individual preferences.

After all the recent vegetarian recipes, you might be craving a dish with some meat or fish. We would love to hear your feedback in the comments section. Moving on, we’ll prepare some onions and garlic. We’ll peel and chop the onions into small pieces, and crush the garlic. The rest of the garlic will either remain whole or be chopped into smaller pieces and added to the sauce later on.

Now, let’s get back to the cauliflower. Before cooking it, we need to quickly taste the water and adjust the seasoning as needed. With this size of florets, the cauliflower only needs to be cooked for a maximum of three minutes to maintain its firmness. After that, it goes into cold water to stop the cooking process. We’ll keep the water as we need it for the sauce later.

Moving onto the sauce, we melt some butter in a pot. We prefer to use unsalted butter, but traditionalists use salted butter. Next, we add the onions and garlic, and stir until they become translucent. Although not typically found in traditional gratin dishes, we find that they add extra flavour.

Afterwards, we add some flour and mix well. Then, we add a little bit of milk and mix again to create a paste. As we add more milk, we notice the sauce thickening. To obtain a nice cauliflower flavour, we add some of the cooking water. The liquid should be stirred well each time, as we add some more. Finally, we add a bay leaf, and season with salt, pepper, and nutmeg.

Now, we prepare the cheese. We use a mixture of medium-aged gouda and cheddar. We dice it and sprinkle it over the cauliflower before pouring the sauce on top. If you prefer, you can filter the sauce to remove the pieces of onion and garlic. We find the texture adds to the overall presentation.

Finally, we bake the gratin at 200°C for about 30 to 40 minutes until the cheese is golden brown. It looks amazing and tastes even better! Don’t forget to sprinkle some parsley on top for a bit of colour. By the way, if you’re interested, you can find our recipe for potato gratin.

We hope you enjoyed cooking with us, and we’ll see you in the next video!
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