Cauliflower Gratin with Oka Cheese
- Vegetable recipes
- Peanut free
- Vegetarian
- Nut free
Quebec
Oka is one of Quebec's oldest and best-known cheeses. It's been made by Trappist monks since 1893 and was fashioned after France's Port Salut cheese.
Oka is one of Quebec's oldest and best-known cheeses. It's been made by Trappist monks since 1893 and was fashioned after France's Port Salut cheese.
Ingredients
- 1 head cauliflower (about 2 lb/1 kg untrimmed)
- 3 tbsp (45 mL) butter
- 2 cups (500 mL) chopped onion
- 3 tbsp (45 mL) all-purpose flour
- Pinch each salt, cayenne pepper, white pepper and nutmeg
- 1-1/2 cups (375 mL) milk
- 1-1/2 cups (375 mL) diced Oka Classique cheese (about 7-1/2 oz/215 g)
Preparation
In large pot of boiling salted water, blanch whole cauliflower until tender-crisp, about 6 minutes. Drain; chill under cold water and drain well. Slice into wedges; arrange in buttered gratin dish.
In saucepan, melt butter over medium heat; cook onion until evenly light golden, about 20 minutes. Stir in flour, salt, cayenne, white pepper and nutmeg; cook, stirring, for 1 minute. Stir in milk; stirring constantly, bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat; add half of the cheese, stirring until melted. Spoon over cauliflower. Sprinkle with remaining cheese.
Bake in centre of 450°F/230°C oven until bubbly and slightly browned, about 25 minutes.
Makes 4 to 6 servings.
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