Cauliflower with Cheese Sauce, Baked

To prepare a delicious cauliflower gratin with creamy sauce, we will start by heating the milk in a pot, being careful not to let it reach boiling point. In this milk, we will add quartered onion, crushed garlic, a pinch of salt, and a bay leaf, essential elements to infuse the milk with rich flavors. We cover the pot and let the mixture sit for 15 minutes, allowing the flavors to blend perfectly. After this interval, we remove the onion, garlic, and bay leaf from the milk.

In a pan, we heat 50 g of butter and add the flour, stirring constantly for a few minutes until it turns golden, with a pleasant aroma similar to that of biscuits. Carefully, we pour the infused milk in a thin stream, continuously stirring to prevent lumps from forming. We let the sauce simmer on low heat for about 15 minutes until it thickens, resulting in a fine and creamy sauce. Once the sauce is ready, we remove it from the heat and add half of the Lancashire cheese or grated cheese, mixing well until the cheese completely melts. Finally, we will integrate the sour cream, a little grated nutmeg, and season to taste.

In a separate pot, we boil the cauliflower florets in salted boiling water for no more than 4 minutes so that they become tender but do not lose their texture. After boiling, we drain the cauliflower and keep it warm. In a pan, we melt the remaining butter (50 g) and add the cauliflower, frying it until it becomes slightly browned and caramelized. We season with salt and pepper, then transfer the cauliflower florets to a greased ovenproof dish with a tablespoon of butter.

Using the remaining butter from the pan, we add the breadcrumbs and fry them until they become crispy and golden, seasoning them with salt and pepper to taste. These will provide a pleasant texture contrast. Once all the ingredients are ready, we evenly pour the creamy sauce over the cauliflower in the dish, covering everything with the remaining Lancashire cheese or grated cheese. On top, we add the slices of Cheddar cheese or smoked Hochland cheese, carefully arranged next to each other, and finally, we sprinkle the toasted breadcrumbs.

We preheat the oven to 180 degrees and place the dish inside, allowing it to bake for about 30 minutes until small bubbles form on top and the crust becomes golden and appetizing. Once removed from the oven, we let the dish cool slightly and then serve it portioned while warm, so we can enjoy the intense flavors and creamy texture of the sauce alongside the caramelized cauliflower. This recipe is perfect for a family meal or to impress guests, bringing a touch of refinement and taste to your table.