FRIJE

Name: Light cauliflower gratin
Prep time: 15 min
Cook time: 35 min
Yield: 6 servings
Ingredients: 1 cauliflower; 2 stalk of white ham; 2 onion; 20 cl of semi-skimmed milk; 100 g of fat-free white cheese; 1 egg; 30 g of grated cheese; 10 g of butter; 1 pinch of salt and pepper

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Light cauliflower gratin

CUISINEAZ

Gratin

Course: Main course

Preparation time: 15 minutes

Cooking time: 35 minutes

Instructions

1. Preheat the oven to 220°C (425°F). Cut off the cauliflower leaves. Hit the cauliflower on your work surface. Easily retrieve the cauliflower florets and remove the stem. Wash and dry them. Boil a large pot of salted water and plunge the cauliflower florets into it for 15 minutes. Drain them in a colander and keep them warm.
2. Butter a gratin dish. Cut the slices of ham into thin strips. Peel and slice the onions. Then melt the butter in a saucepan, add the ham slices and the sliced onions. Then add the cauliflower florets. Stir and cook for a few minutes. Pour the mixture into the gratin dish.
3. Prepare the light béchamel sauce. In a saucepan over low heat, add the cottage cheese and milk and bring to a boil. Off the heat, incorporate and whisk the egg into the mixture until you obtain a smooth béchamel sauce, then put it back on the heat for 2 minutes. Season with salt and pepper, to taste. Pour the béchamel sauce over the cauliflower florets. Sprinkle the top with grated cheese. Bake for 15 minutes at 220°C (425°F) until the light cauliflower gratin is golden brown. Serve hot.