
How To Make Cauliflower Gratin with Manchego and Almond Sauce
This cauliflower gratin has a rich and nutty taste, thanks to a delicious sauce made up of manchego cheese and whole roasted almonds.
Serves:
Ingredients
- ¾cuphalf and half
- ½cupwhole almonds,roasted with skin
- 4tbspunsalted butter
- 2tbspall purpose flour
- 1cupwhole milk
- ¾cupmanchego,(3½ oz), plus 2 tbsp, finely shredded
- pinchnutmeg,freshly grated
- salt and freshly ground pepper
- 2lbscauliflower head
- 1medium onion
- ¼tsppimenton de la vera,(smoked spanish paprika)
Instructions
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Preheat the oven to 400 degrees F.
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In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the half a cup of whole almonds and process until finely ground.
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Let stand for 10 minutes.
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Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
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In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute
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Add the milk and the half-and-half and cook for about 5 minutes, whisking constantly, until thickened. Remove from the heat.
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Add ¾ cup of the Manchego and whisk until melted. Whisk in the nutmeg; season with salt and pepper. Keep warm.
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In a large skillet, bring half an inch of salted water to a boil. Add the cauliflower, cover and cook for about 4 minutes over high heat until crisp-tender. Drain the cauliflower in a colander.
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Wipe out the skillet. Melt the remaining 2 tablespoons of butter in the skillet.
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Add the onion and cook over moderately high heat for about 5 minutes, stirring until lightly browned. Add the cauliflower and cook for about 2 minutes, stirring until lightly golden. Season lightly with salt and pepper.
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Transfer the cauliflower to a 7×10-inch glass or ceramic baking dish and spread the Manchego sauce on top.
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Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika.
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Bake in the center of the oven for 20 minutes, or until bubbling and browned on top.
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Let stand for 10 minutes.
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Serve and enjoy!
Nutrition
- Calories:Â 319.55kcal
- Fat:Â 23.88g
- Saturated Fat:Â 11.60g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 8.56g
- Polyunsaturated Fat:Â 2.19g
- Carbohydrates:Â 18.40g
- Fiber:Â 5.14g
- Sugar:Â 8.33g
- Protein:Â 11.79g
- Cholesterol:Â 52.94mg
- Sodium:Â 655.49mg
- Calcium:Â 266.31mg
- Potassium:Â 692.09mg
- Iron:Â 1.45mg
- Vitamin A: 125.95µg
- Vitamin C:Â 74.51mg
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