Very good cauliflower gratin

Cauliflower gratin or fried cauliflower is nothing new.

Hazelnuts and cheeses are also delicious in this cauliflower gratin. Mari Moilanen

But here Mari Moilanen the gratin gets a new flavor from the sauce made from capers and hazelnuts and tasty cheeses.

– In our childhood, whole cauliflower was au gratin many times. A thick cheese sauce was poured over the cabbage and that’s the best part of this whole thing. The inside of the cauliflower was left without sauce and it was a bit discriminated against, says Moilanen Something tasty in his blog.

That’s why he decided to remake his childhood gratin so that the heads of cauliflower are removed, put in a pan and the thick sauce is allowed to run all around the pieces of cauliflower.

Small, salty capers bring a salty edge to the cauliflower gratin, and crunchy hazelnut crumbs complete the whole thing.

Cauliflower gratin

(for 4 people)

2 medium cauliflowers

3 tablespoons of small capers


3 tablespoons of butter

1 dl spelled wheat flour

4 dl milk

100 g of mature light cheddar

100 g of gruyérea cheese

½ tsp ground nutmeg

1 teaspoon of finger salt

½ tsp black pepper


50 g of dry country bread, grated

25 g Parmesan

1 dl hazelnuts

1. Prepare the sauce. Heat the butter in a saucepan. Add the flour and let it cook for a few minutes. Add the milk in a thin strip, stirring all the time. Cook the sauce for about 5 minutes so that the flour cooks.

2. Grate the cheeses into a fine grater. Add the grated cheese to the sauce and heat over low heat until the cheese melts into the sauce. Season with nutmeg, salt and black pepper.

3. Separate the cauliflower buds from each other. You can also remove cauliflower leaves for frying cauliflower. Grate country bread and parmesan. Rough hazelnuts.

4. Assemble the cauliflower buds, cauliflower leaves, capers and half of the crushed nuts in a baking dish. Glaze with sauce. Add crushed hazelnuts, grated malt bread and grated Parmesan on top. Cook at 200 degrees first for 30 minutes under the foil, then remove the foil and cook for another 15 minutes until the surface of the roast is beautifully golden brown.

– The roasted taste of the hazelnut goes well with the aromatic taste of the cauliflower, and the cheddar and gryere cheese bring great flavor to the gratin sauce. This is absolutely wonderful as it is, served with a fresh salad. But you can never have too many good side dishes either. And this works as one too.

– There’s really nothing else to say about this other than that now vegetarian food is in the right place, summarizes Moilanen.