Ingredients and Weight:
- 1 large head of cauliflower (about 1.5 pounds)
- 8 ounces Gruyere cheese, cubed
- 1/2 cup mayonnaise
- 1/4 cup all-purpose flour
- 2 teaspoons curry powder
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons butter
Preparation Time:
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Total time: 1 hour
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Break down the cauliflower into small florets and steam until tender. Set aside to cool.
- In a large bowl, combine the Gruyere cheese cubes, mayonnaise, and flour. Mix well.
- Add the curry powder, chicken broth, salt, and pepper to the bowl and stir until a smooth mixture is formed.
- Arrange the steamed cauliflower florets in a baking dish. Pour the cheese mixture over the cauliflower.
- Top with butter and bake for 30-40 minutes or until the top is golden brown and bubbling.
- Remove from the oven and let stand for 5-10 minutes before serving.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 350kcal, Fat: 24g, Carbohydrates: 20g, Protein: 15g
Dish Characteristics:
- The dish combines the flavors of curry and Gruyere cheese with the texture of steamed cauliflower, creating a unique and creamy gratin.
- The dish is rich in flavor and texture, with a slightly spicy kick from the curry powder.
- The Gruyere cheese adds a rich and creamy element to the dish, while the cauliflower provides a crisp and fresh contrast.
User Comments:
- "This dish was amazing! The combination of flavors was spot on, and the texture was perfect."
- "I loved the curry flavor in this gratin. It was a unique and delicious dish."
- "The Gruyere cheese added a richness that was really complementary to the cauliflower."
Special Precautions and Tips:
- Make sure to steam the cauliflower until tender but not too soft, to maintain its texture and flavor.
- Adjust the seasoning to taste, depending on your preference for spice or saltiness.
- Ensure that the chicken broth is not too hot when added to the cheese mixture to prevent separating the cheese.
