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Cauliflower Gratin with a Gruyère Mornay Sauce
Under a Mornay sauce enriched with egg yolks and grated Gruyère, tender cauliflower florets go into a very hot oven to brown. The white sauce is made entirely in a jug in the microwave, with no pan to watch, and the Ultra Pro goes straight from the worktop into the oven.
- Total time
- 45 min
- Prep
- 20 min
- Cook
- 25 min
+ Tupperware Tupperware cookware, Tupperware MicroCook Pitcher
Ingredients
Method
Set the oven to 250 °C (480 °F).
Trim the cauliflower and cut it into small, even florets. Cook them for 10 minutes in salted boiling water in the Tupperware Chef Series stockpot 5.7 l.
Meanwhile, melt the butter for 1 minute at 750 W in the Tupperware MicroPlus Pitcher 1 l. Whisk in the flour with the Tupperware flexible whisk, then whisk in the milk.
Cover the pitcher and microwave for 2 minutes at 750 W. Whisk until smooth, then continue for 2 minutes uncovered, still at 750 W.
Season with a touch of nutmeg, salt and pepper, then whisk again until the sauce is perfectly smooth. Stir in the egg yolks and the Gruyère.
Drain the cauliflower in the Tupperware colander and spread it in the Tupperware Ultra Pro 2 l. Cover it completely with the sauce and bake uncovered for 10 minutes, until the top is golden. Serve without delay.
