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Recipe details
Beef gratin with cauliflower and cheddar
A bubbling individual gratin of browned ground beef, tender cauliflower, and cheddar sauce, served as a complete dinner.
≈ 231 kcal/100 g · ≈ 983 kcal/serving
50 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
lean ground beef180 g
cauliflower florets220 g
yellow onion, finely diced60 g
unsalted butter15 g
all-purpose flour12 g
whole milk150 ml
sharp cheddar, shredded45 g
olive oil5 ml
fine salt3 g
black pepper0.5 g
ground nutmeg0.2 g
Cookware and utensils
8-inch (20-cm) ovenproof gratin dish
medium saucepan
skillet
small whisk
cutting board and knife
kitchen thermometer
Directions
01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
400°F (200°C)
02
Boil the cauliflower in salted water until just tender
Products
cauliflower florets — 220 g; fine salt — 3 g
Action
Boil and drain
Time
4 min
Temperature
boiling
03
drain it
Products
cauliflower florets — 220 g; fine salt — 3 g
Action
Boil and drain
Time
4 min
Temperature
boiling
04
Heat the olive oil in a skillet and cook the onion until softened.
