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Origin: France
Cauliflower gratin
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A homemade classical creamy cauliflower gratin. This dish fits very well as a side dish for your holiday celebrations, or as a main dish in the week. The gratin can easily be a substitute to a potato gratin. It fits any kind of meat, chicken or fish.

Ingredient List for 4 servings:
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1 Fresh cauliflower
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25 gr Butter
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40 gr Flour
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1 Chicken bouillon
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2 tablespoons Cooking cream
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50 gr Grated cheese
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1 pinch Salt
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1 pinch Pepper
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1 pinch Nutmeg
Oven temperature:
200 degrees Celsius
Instructions:
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Preheat the oven with electrical heat at 200 degrees Celsius.
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Rinse the cauliflower and cut in pieces, and place them in an oven form.
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Place the cauliflower in the middle of the oven for fifteen minutes.
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Melt the chicken bouillon in a casserole, and the butter in another casserole at the same time.
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Add the flour in the melted butter and stir. Add the bouillon, cream, most of the cheese and the spices and stir.
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Take out the cauliflower from the oven and butter another oven form and add the cauliflower. Pour the sauce on top. Add the rest of the cheese on top of the gratin.
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Place the gratin in the middle of the oven for thirty minutes. Take it out and serve it warm.
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