Brazilian recipe
Cauliflower gratin (Couve-flor gratinada)
Tender cauliflower covered in a creamy sauce, parmesan and breadcrumbs, baked until golden.
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Ingredients
1 medium cauliflower
2 e 1/2 glasses of milk
2 colheres of sopa rasas of plain flour
3 gemas
1 colher of sopa of manteiga
4 tablespoons of grated parmesan cheese
1 colher of sopa of breadcrumbs
Salt to taste
2 e 1/2 glasses of milk
2 colheres of sopa rasas of plain flour
3 gemas
1 colher of sopa of manteiga
4 tablespoons of grated parmesan cheese
1 colher of sopa of breadcrumbs
Salt to taste
Where to find ingredients
Look for Brazilian ingredients such as requeijão, goiabada, guaraná soda, calabresa, cassava flour, tapioca starch, cachaça and jiló in Brazilian or Latin American grocers, international food shops, gourmet supermarkets and online speciality grocery sections. Standard produce, dairy, meat and pantry items are usually available in supermarkets, wet markets and neighbourhood grocery stores. If needed, use only clearly labelled substitutes here: cream cheese for requeijão, chorizo-style smoked sausage for calabresa, and panko or dry breadcrumbs where farinha de rosca is unavailable.
Preparation method
- Cook a cauliflower em water com sal, sem deixar que fique muito mole
- Em uma tigela, misture o leite, a plain flour e as gemas peneiradas
- Season com sal e leve a mistura to the heat médio, mexendo sempre until engrossar
- Remove o creme do fogo e incorpore a butter e 3 colheres de sopa de grated parmesan cheese
- Mix well e reserve
- Arrange a cauliflower cozida in an ovenproof dish untado com butter
- Cover a cauliflower com o creme preparado
- Sprinkle com o restante do grated parmesan cheese e a breadcrumbs
- Take ao preheated oven a temperatura alta para gratinar
- Serve diretamente no refratário
Observations
Cauliflower gratin is a comforting Brazilian-style side dish for anyone who wants something tasty and nourishing. The light cauliflower, rich cream and crisp topping make it versatile and appealing.
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