Pine nut add a crunch and to this
traditional dish. Instead of steaming or boiling cauliflower florets to
pre-cook them for the cheese bake, I now dry bake them at 160˚C for around
20-25 minutes.
This is my latest most favorite way to cook
non-leafy vegetables. At this temperature, vegetable will not burn or char, but
their flavor is concentrated. It is also much easier to cook a large portion of
vegetable in the oven than in a steamer.
1. Cook cauliflower florets in the oven.
2. Roast pine nut in a pan directly on low
heat, stirring all the time until golden.
3. Cook 20gm butter and 20gm flour at low
heat, mixing and let it bubbles for a while to cook out floury taste. Add 750ml
milk, mix well and bring to boil until thicken, season well with salt, white
pepper and nutmeg.
4. Grate 300gm of hard cheese like Gruyere/Cheddar,
melt half into the sauce.
5. In a baking dish, place a layer of
cauliflower, sprinkle some pine nut on top, pour white sauce to cover all.
Repeat until finish.
6. Spread remaining cheese on the surface, grill for around
10 minutes until golden.
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