Ingredients
- whole blanched almonds 75g
- whole milk 1 litre
- bay leaves 4
- plain flour 75g
- salted butter 75g, plus a few knobs
- manchego (or veggie alternative) 200g, grated
- nutmeg a good grating
- baby cauliflowers 6
- stale bread 75g, torn into chunks
- garlic 3 cloves
- olive oil 2 tbsp
- sage leaves 8
Method
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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.
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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.
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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.
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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.
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Step 5
Put the almonds, bread, garlic, olive oil and sage into a food processor and pulse to make chunky crumbs.
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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.
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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.
Nutritional Information
- Kcals 583
- Fat 41g
- Saturates 21g
- Carbs 29.4g
- Sugars 11.1g
- Fibre 2.8g
- Protein 22.8g
- Salt 1.2g