Cauliflower with cheese
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
Accessories:
P R O F I L E
Chilled 4°C
2 Portions
From Raw
Stage 1
100 °C
- Steam
- 00:15 | -
- 5
Stage 2
160 °C
- Combi-steam
- 00:25 | -
R E C I P E
| 1 | pcs | Cauliflower, fresh |
| 1 | tbs | Butter |
| 20 | g | Flour |
| 250 | g | Cauliflower Stovk |
| 1 | pcs | Eggyolk |
| 5 | tbs | Cream |
| 120 | g | Cheese, grated |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 1 | pinch | Nutmeg |
| Ingredients | ||
| Prepare the cauliflower and place it on a granite enameled tray. Steam in the oven for about 15 minutes until firm to the bite. Melt the butter and prepare a roux with the flour. Pour 250 ml of the cauliflower stock and simmer gently until the flour taste is gone, season. Make a liaison with the cream and the egg yolk and add. |
| 1. Food Preparation |
| Pour the sauce over the cauliflower and sprinkle with cheese. bake the whole thing in the Convotherm for about 25 minutes. |
| 2. Cooking Instruction |
| Cauliflower au gratin can be served with boiled potatoes together as a vegetarian dish or as a vegetable side dish. Depending on the taste and side dishes, the type of cheese can be varied. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
