Cauliflower & Saffron Gratin

Choice 5

First, separate and wash the florets of the cauliflower; as always, and especially for this vegetable, I would recommend to buy organic. Boil in salted water for 5 to 8 minutes; you can check with the tip of a knife but you don’t want them too soft. Drain and cool under cold water. In a pan, pour equal measure of milk and fresh cream, a whisked egg, a pinch of Saffron, a grated clove of garlic and a pinch of salt. Warm up ever so slightly in order to extract the best of the saffron stems. Place the florets in a buttered oven dish and pour the mix over. Grate a bit of Parmigiano Reggiano (Parmesan) on top and I love to cover the whole thing with a layer of bread crumbs. But that is entirely up to you.

Bake in a hot oven (200c) for about 20-25 minutes. You want to keep a bit of creaminess going, so don’t overdo it! Serve with fresh leaves, these types of dishes flirt really well with a bit of acidity on the side. It is also a great accompaniment to pork in general, but also white like haddock or cod… It works really well on its own too.

Saffron
Saffron
Soaking Saffron
Soaking Saffron
Bread crumbed gratin
Bread crumbed gratin
Ready to eat
Ready to eat

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