Cauliflower Gratin

This gratin is a nod towards your typical cauliflower with cheese or white/béchamel sauce. It works great as a side to any roast dinner, fish or as an addition to a green leafy salad for lunch.

Serves 4.

• 1 large head of cauliflower
• 3 tbsp creme fraiche
• 2 tbsp lemon juice
• 2 tsp Dijon mustard
• 2 tsp plain flour (gluten-free/white)
• Parmesan
• 2 tbsp ground almonds

1. Divide the cauliflower into florets and gently steam until the stalks are tender.
2. Mix together the creme fraiche, lemon juice, mustard and flour in a bowl.
3. Evenly spread the florets in an oven-proof dish and mix through the creme fraiche mix. 
4. Sprinkle the ground almonds and some finely grated parmesan (or as much as you prefer) over the top.
5. Place in a grill for 5-10 minutes until the almond topping begins to brown.

Happy cooking,

Sinéad

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