Cauliflower has become such a popular vegetable in recent years and the classic gratin still reigns supreme. This is my version which has hazelnuts for crunch and a delicious burnt butter to top it off.
PREP 10 MIN
COOK 40 MIN
What you’ll need:
1 head cauliflower, trimmed & cut into florets
300ml chicken or vegetable stock
1 clove garlic, finely grated
100g cheddar cheese, grated
40g roasted hazelnuts, roughly chopped
sea salt & freshly ground black pepper
What to do:
Preheat oven to 180°C Fan or 200°C Conventional.
Bring a large saucepan of salted water to the boil. Add cauliflower and cook for 8-10 minutes until parboiled. Drain and transfer to a buttered 2 litre baking dish.
Whisk stock, cream and garlic together in a bowl. Season with salt and pepper and pour over cauliflower. Sprinkle with cheese, cover with baking paper, then foil and seal tightly. Bake for 15-20 minutes until cauliflower is tender. Uncover and bake for a further 10 minutes until lightly golden.
Meanwhile, heat butter in a saucepan over medium heat for 1-2 minutes until foamy and nut-brown. Add hazelnuts and stir for 1 minute until fragrant. Remove from heat and spoon over cauliflower gratin. Season with salt and pepper and serve.