Cauliflower gratin

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Elevate your salad game with a bowl of wholesome goodness, cauliflower gratin. A nutritional dish perfect for a light and satisfying meal. PARTNER CONTENT with McCain.

By Independent Contributor February 16 2021
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Ingredients (10)

3 cup McCain Frozen Cauliflower Florets — blanched in hot water for 6 minutes
4 tbsp butter — unsalted
3 tbsp all purpose or cake flour
2 cup full cream milk — hot
1/2 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 cup cheddar cheese — grated
1/2 cup parmesan cheese — grated
1/4 cup breadcrumbs
¼ tsp salt
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Preheat the oven to 180°C.

Blanch the McCain Cauliflower Florets in a large bowl of boiling salted water for 3- 4 minutes, until tender but still firm – Drain and set aside. Melt 2 tablespoons of butter in a saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 1 minute. Add hot milk and stir until it boils. Allow boiling while whisking constantly, for 1 minute or until the sauce thickens. Take off the heat, add salt, pepper, nutmeg, half a cup of cheddar cheese, and parmesan.

Pour half of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining half a cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 15 minutes or until the top is browned.

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