Cauliflower gratin with potato mash and sheep’s cheese
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 25 tags
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Cauliflower trimmed florets 900 g
- Potato peeled 600 g
- Sheep’s cheese semi-mature, grated, 80 g mash and 80 g topping 160 g
- Milk warm 200 g
- Water 1500 g potato, 800 g steaming; discarded 2300 g
- Parsley 3 g mash and 2 g finish 5 g
- Black pepper ground 0.3 g
- Salt potato water 3 g
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Method
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Cut the potato into evenly sized chunks and boil in 1500 g water with all the salt for 18-22 minutes until tender. Drain, discard the water and let moisture steam off for a minute.
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Heat the remaining 800 g water under a steamer. Add the cauliflower florets, cover and steam for 10-13 minutes until tender but not falling apart. Discard the water and transfer the cauliflower to a baking dish.
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Mash the hot potato with a potato masher. Mix with all the milk, 80 g cheese, the pepper and 3 g parsley. Stir until combined; do not use a powered blender.
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Cover all the cauliflower with the mash and scatter over the other 80 g cheese. Brown under a preheated grill for 4-6 minutes, watching carefully. Serve four portions and finish with the remaining 2 g parsley.
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