Cauliflower & Blue Cheese Gratin Recipe
Buttered Heirloom carrots with toasted cumin seeds, Sauté Courgettes with lemon & mint yoghurt dressing
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Ingredients
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Gratin
Buttered Heirloom Carrots
Sautéed Courgettes
Method
Gratin
- 1
Prepare Cauliflower
Preheat the oven to 200°C (400°F). Cut the cauliflower into florets and steam them until just tender, around 5-7 minutes. Drain and set aside.
- 2
Make Cheese Sauce
In a saucepan, combine the heavy cream, minced garlic, salt, and black pepper. Bring to a simmer over medium heat, then add the blue cheese and stir until melted and smooth.
- 3
Assemble Gratin
In a baking dish, layer the steamed cauliflower florets. Pour the cheese sauce over the cauliflower, ensuring all pieces are covered. Top with breadcrumbs and dot with butter.
- 4
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
Buttered Heirloom Carrots
- 5
- 6
Sautéed Courgettes
- 7
Sauté Courgettes
In a large skillet, heat the olive oil over medium heat. Add the sliced courgettes and sauté for about 5-7 minutes until they are tender and lightly browned.
- 8
Prepare Dressing
In a small bowl, mix the yogurt, lemon juice, chopped mint, salt, and pepper. Stir until well combined.
- 9
