Cauliflower, manchego and almond gratin
- Preparation and cooking time
- Total time
- + infusing
- Easy
- Serves 6
Skip to ingredients
- 75g whole blanched almonds
- 1 litre whole milk
- 4 bay leaves
- 75g plain flour
- 75g salted butterplus a few knobs
- 200g manchego (or veggie alternative)grated
- a good grating nutmeg
- 6 baby cauliflowers
- 75g stale breadtorn into chunks
- 3 cloves garlic
- 2 tbsp olive oil
- 8 sage leaves
Nutrition: per serving
- kcal583
- fat41g
- saturates21g
- carbs29.4g
- sugars11.1g
- fibre2.8g
- protein22.8g
- salt1.2g
Method
step 1
Put the almonds, milk and bay leaves into a pan and heat gently until steaming and almost bubbling. Remove from the heat and leave to infuse for 30 minutes.
step 2
Strain the milk through a fine sieve into a large jug. Discard the bay leaves, and spread the almonds on kitchen paper to dry.
step 3
Heat the plain flour and butter in a large pan and stir until melted to a smooth paste. Cook for a couple of minutes, then gradually stir in the milk until you have a smooth sauce. Keep stirring until the sauce thickens and comes to a gentle bubble. Turn off the heat and stir in the cheese. Season with the nutmeg and some salt and pepper.
step 4
Bring a large pan of water to the boil. Add 2-3 cauliflowers at a time, and boil each for 3 minutes, then drain.
step 5
Put the almonds, bread, garlic, olive oil and sage into a food processor and pulse to make chunky crumbs.
step 6
Space the baby cauliflowers in a deep oven tray, then pour over the manchego sauce. Scatter the nutty crumbs over and dot with a few extra knobs of butter.
step 7
Heat the oven to 200C/fan 180C/gas 6, then bake the gratin on a high shelf for 20-25 minutes until the cauliflowers are tender, crumbs golden and sauce bubbling.
