Spanish Cauliflower Gratin with Eggs and Herbs
Dive into the rich flavors of Murcia with this delightful Spanish Cauliflower Gratin, a perfect comfort food dish that combines tender cauliflower florets, creamy béchamel sauce, and a hint of herbs. Topped with crispy Parmesan cheese and crumbled hard-boiled eggs, this recipe is not only easy to make but also offers a satisfying balance of textures and flavors. You can enhance the depth of the dish by adding anchovies for an umami kick, making this gratin a versatile and hearty meal option for lunch or snacks. Serve it warm, and enjoy a taste of Spain right at your table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Cauliflower
1 (medium head, cut into small florets)
Hard-boiled eggs
2 (crumbled)
Fresh flat-leaf parsley
1/4 (cup, roughly chopped)
Parmesan cheese
1/3 (cup, grated)
Butter or margarine
1/4 (cup (plus 1 tablespoon for greasing the dish))
Salt
1/2 (teaspoon (divided))
Flour
1/8 (cup)
Milk
1 (cup)
Pepper
1/4 (teaspoon)
Anchovies
Optional (small can, crumbled (if desired))
Instructions
1
Preheat your oven to 375°F (190°C). Grease a small baking dish with butter or cooking spray.
2
For the béchamel sauce, melt 1/4 cup of butter in a saucepan over medium-low heat. Once melted, add 1/8 cup of flour all at once and whisk until there are no lumps. Cook this mixture for about 4 minutes, stirring continuously to prevent browning.
3
Gradually heat 1 cup of milk in another pot over medium heat until it is steaming, but not boiling. Carefully pour the hot milk into the flour-butter mixture while whisking continuously until smooth.
4
Return the saucepan to medium heat and stir until the sauce thickens (about 2-3 minutes). Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. If the sauce is too thick, add more milk to achieve a pourable consistency.
5
Meanwhile, wash the cauliflower and cut it into small florets.
6
Layer half of the cauliflower florets on the bottom of your greased baking dish. Over this layer, crumble the two hard-boiled eggs and sprinkle with anchovies if desired.
7
Evenly distribute the chopped parsley and a light sprinkling of Parmesan cheese over the first layer.
8
Add the remaining cauliflower florets on top and finish with the rest of the Parmesan cheese.
9
Pour the prepared béchamel sauce evenly over the gratin. Dot the top with small chunks of the remaining butter.
10
Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the cauliflower is tender when pierced with a fork.
11
Allow to cool slightly before serving, and enjoy your Spanish Cauliflower Gratin!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spanish Cauliflower Gratin?
It is a comfort food dish from Murcia, Spain, featuring tender cauliflower florets, creamy béchamel sauce, herbs, Parmesan cheese, and crumbled hard-boiled eggs.
From which region of Spain does this recipe originate?
This recipe is inspired by the rich flavors of the Murcia region.
Is this Spanish Cauliflower Gratin vegetarian?
It can be vegetarian if you omit the optional anchovies mentioned in the recipe.
What are the main ingredients needed?
The main ingredients include cauliflower, hard-boiled eggs, fresh parsley, Parmesan cheese, butter, flour, and milk.
How should I prepare the cauliflower?
The cauliflower should be washed and cut into small florets before layering in the baking dish.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C) for baking this gratin.
How do I make the béchamel sauce?
Melt 1/4 cup butter, whisk in 1/8 cup flour for 4 minutes, then gradually whisk in 1 cup of steaming milk until thickened.
How long should I cook the butter and flour mixture (roux)?
Cook the mixture for about 4 minutes, stirring continuously to ensure it does not brown.
How should the milk be prepared for the sauce?
The milk should be heated in a separate pot until steaming, but not boiling, before being added to the roux.
What should I do if the béchamel sauce is too thick?
If the sauce is too thick, simply add more milk until you achieve a pourable consistency.
How many eggs are required?
The recipe calls for two hard-boiled eggs.
How are the hard-boiled eggs used in the recipe?
The hard-boiled eggs should be crumbled and layered over the first set of cauliflower florets.
What is the purpose of adding anchovies?
Anchovies are optional and can be added to provide an umami kick to the dish.
What kind of cheese is used for the topping?
Grated Parmesan cheese is used both inside the layers and on top of the gratin.
What type of parsley is best for this dish?
Fresh flat-leaf parsley is recommended for the best flavor profile.
How do I layer the gratin?
Layer half the cauliflower, then eggs, anchovies, parsley, and cheese, followed by the remaining cauliflower and more cheese.
When do I add the béchamel sauce?
Pour the prepared béchamel sauce evenly over the layered cauliflower and cheese before baking.
How long does the gratin take to bake?
It takes approximately 30 minutes in a preheated oven.
How do I know when the gratin is finished cooking?
The gratin is done when the top is golden brown and the cauliflower is tender when pierced with a fork.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine to be used for the sauce and greasing.
Do I need to grease the baking dish?
Yes, grease a small baking dish with butter or cooking spray to prevent sticking.
What is the serving suggestion for this dish?
Serve it warm, and allow it to cool slightly after removing from the oven to let the textures set.
Is this recipe suitable for lunch?
Yes, it is considered a versatile meal option suitable for lunch or snacks.
What size cauliflower head should I use?
A medium head of cauliflower is sufficient for this recipe.
How much salt and pepper is used?
Use 1/2 teaspoon of salt and 1/4 teaspoon of pepper, or adjust to your personal preference.
What makes the top of the gratin crispy?
The combination of Parmesan cheese and small chunks of butter dotted on top helps create a golden, crispy finish.
Is this a difficult recipe to follow?
No, it is categorized as an easy recipe with straightforward layering and sauce-making steps.
Can this dish be served as a snack?
Yes, its hearty nature makes it an excellent choice for a substantial snack.
What texture should the béchamel be?
It should be smooth and thick enough to coat the vegetables but still pourable.
Why is parsley used in this recipe?
Parsley adds a hint of fresh herbs that balances the richness of the creamy sauce and cheese.