Name: Cauliflower Gratin with Couscous and Parmesan
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Green cabbage, torn into small pieces - ½ head; Pancetta - 4 thin slices; Cauliflower, cut into florets - 1 large head; Couscous - ¼ cup; Unsalted butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Milk - 1 cup; Finely chopped fresh oregano - ½ tablespoon; Sea salt - ¼ teaspoon; Coarsely grated Swiss cheese - ¼ cup; Ground black pepper - 1 pinch; Cayenne pepper - 1 pinch; Grated Parmesan cheese - 4 tablespoons; Dry bread crumbs - 2 tablespoons

Cauliflower Gratin with Couscous and Parmesan

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cauliflower Gratin with Couscous and Parmesan

1. Green cabbage, torn into small pieces - ½ head

2. Pancetta - 4 thin slices

3. Cauliflower, cut into florets - 1 large head

4. Couscous - ¼ cup

5. Unsalted butter - 2 tablespoons

6. All-purpose flour - 2 tablespoons

7. Milk - 1 cup

8. Finely chopped fresh oregano - ½ tablespoon

9. Sea salt - ¼ teaspoon

10. Coarsely grated Swiss cheese - ¼ cup

11. Ground black pepper - 1 pinch

12. Cayenne pepper - 1 pinch

13. Grated Parmesan cheese - 4 tablespoons

14. Dry bread crumbs - 2 tablespoons

How to cook deliciously - Cauliflower Gratin with Couscous and Parmesan

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.

2. Stage

Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.

3. Stage

Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.

4. Stage

Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.