Preparation 10 mn
Cooking 35 mn
6 cups of flowerets of cauliflower (about 2 pounds)
2 tbsp. of white vinegar
3 cups of classic béchamel sauce
1 tbsp. of Herbs de province
1 ½ cups gruyere or Swiss cheese
1 cup parmigiana reggiano grated cheese
1 tbsp. of minced garlic
1 tbsp. of kosher salt
1 quart of water
1 - Wash the flowerets in the vinegar water.
2 - Bring to boil water, turn off the heat and add the salt
3 - Rinse well the flowerets and put them for 15 minutes in salted boiling water.
4 - In a bowl mix together the béchamel, the garlic and the herbs
5 - Drain the flowerets well in a gratin dish, add the béchamel mixture and the cheese.
6 - Bake in preheated oven 350 degrees about 10 minutes. Serve hot!
Voila! Bon Appetit !