Mornay Cauliflower Au Gratin

Clean the cauliflower, but blanch it whole and according to size and texture for 3 to 6min in boiling hot salted water. Rinse and place in a buttered gratin dish. Preparation Béchamel: Sauté finely chopped onions in butter, sprinkle with the flour and sauté over mild heat for about 2min. Extinguish with the white wine. Cool the roux and pour in the hot milk and make about ½ h. Continue to stir gradually until boiling and season heartily with the spices. Cool a little and stir in the grated cheese. If necessary, pour a tiny bit of blanching water into the gratin dish to finish cooking the cauliflower. Mask the sauce on the cauliflower and gratinate in the oven at about 160 degrees ° until golden brown.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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