Another of the recipes that I have recently discovered in the Cooking Manual of Ana Maria Herrera It’s this duchess cauliflower. Ideal to feed a battalion, because it spreads in an incredible way. It is a strong and satisfying dish that can be served as a starter at mealtime.
Duchess cauliflower is a kind of Cake Cauliflower which perfectly combines three elements: cooked cauliflower, homemade mashed potatoes and béchamel sauce. All of this is layered in a baking dish, covered with grated cheese and butter and grilled until golden brown.
Despite being a traditional recipeI never ate cauliflower like this at home, but the cauliflower with béchamel that my mother prepared is pretty close. And this is a way to take it to another level with something as simple and effective as the addition of that mashed potato base.
On the one hand we cook the whole cauliflower, after having removed the leaves and the heart of the stem, in a large saucepan with plenty of salted water. When it is tender, we remove it from the saucepan and let it cool before separating the sprigs. We booked.
On the other hand, we prepare mashed potatoes. To do this, peel the potatoes and chop them. Heat plenty of water in a saucepan, add salt and the potato pieces. Cook until tender.
Drain the water well and, when hot, pass the cooked potato through a potato mill or mash it with a potato press. we add 25 grams of the butter indicated in the ingredients, two egg yolks and salt to taste. We remove to homogenize.
Now all that remains is to prepare one. Bechamel sauce. We heat 50 grams of butter in a pan and add the flour. We remove so that it integrates well without letting it take color. Add the hot milk and stir with a whisk so that lumps do not form.
Cook the sauce for 10 minutes, stirring constantly with the whisk. Season to taste with salt, pepper and nutmeg. out of the fire Add the remaining egg yolk and stir immediately so that it is incorporated into the sauce without curdling.
We ride the duchess cauliflower by placing a layer of mashed potato at the base of an ovenproof pan. On top we put the cauliflower florets and season. Drizzle with the béchamel sauce, sprinkle with grated cheese and spread the rest of the butter, in small cubes, on top.
We put the dish in the oven, under the grill, to gratin the surface and, at the same time, lightly heat the cauliflower. As soon as it is golden we take it out and serve immediately.
Oval glass dish of 6.5 x 35 x 24 cm with a capacity of 3 litres. Glass tray valid for oven for kitchen or pastry. High and low temperature resistant container.
With what to accompany the duchess cauliflower
to a plate of duchess cauliflowerServed as the first of a complete menu, any type of meat or fish prepared on the grill and without frills, sauces or anything like that goes wonderfully. It is forceful, so it is better to opt for a light second and a fruit-based dessert.
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