User Manual

FALCON AUTUMN SERIES
9
1 head cauliflower, trimmed & cut into florets
300ml chicken or vegetable stock
300ml cream
1 clove garlic, finely grated
100g cheddar cheese, grated
80g butter
40g roasted hazelnuts, roughly chopped
sea salt & freshly ground black pepper
Preheat oven to 180°C Fan
or 200°C Conventional
Bring a large saucepan of salted water to the
boil. Add cauliflower and cook for 5-8 minutes
until parboiled. Drain and transfer to a buttered
2 litre baking dish.
Whisk stock, cream and garlic together in a
bowl. Season with salt and pepper and pour
over cauliflower.
Sprinkle with cheese, cover with baking
paper, then foil and seal tightly. Bake for 15-20
minutes until cauliflower is tender. Uncover
and bake for a further 10 minutes until lightly
golden.
Meanwhile, heat butter in a saucepan over
medium heat for 1-2 minutes until foamy and
nut-brown. Add hazelnuts and stir for 1 minute
until fragrant. Remove from heat and spoon
over cauliflower gratin. Season with salt and
pepper and serve.
Cauliflower Gratin with
Hazelnut Brown Butter
ingredients
method
Prep time
10 mins
Cooking time
40 mins
Serves
6