Cauliflower Gratin golden and creamy

1 Peel the cauliflower by removing all the small florets (heads) then put everything in cold vinegared water (to remove the little bugs).

2 Fill a large pot with cold water, place your cauliflowers in it then bring to a boil (2 minutes) drain them by discarding this first water (valid for all types of cabbage, this practice will prevent you from some intestinal troubles).

3 Then cook your cauliflowers in salted water. after 10 minutes of boiling test with the tip of the knife the degree of cooking, they should remain firm as they will finish cooking in the oven.

4 Preheat your oven to 240°(th8).

5 Drain your cauliflowers and lay them flat on your work surface.

6 Prepare your béchamel then off the heat quickly mix with a whisk your 2 egg yolks, then the cream, and 1.4 oz (40 g) of Gruyère (Mornay sauce).

7 Place 2 tablespoons at the bottom of the dish then add the cauliflowers and cover them completely with the rest of the sauce, sprinkle with the remaining grated Gruyère and small pieces of butter then put in the oven until your dish is well gratinéed (you can also put it in grill position).
Serve this cauliflower gratin for example one evening, with a good salad.
As for me, it was my secret weapon to make my two daughters eat these vegetables!