I tried a new recipe this weekend: Cauliflower Brie Gratin. This recipe was sent to me from ClubW, now known as Winc when I still had a subscription with them. Winc is a wine subscription service in the US. Once a month they send you 4 bottles of wine, based on your taste. When I was still with them, they also used to send these one card recipes for delicious eats that would go well with the bottles of wine they delivered.
The recipe for cauliflower brie gratin is one of the recipes I held on to because I really like both cauliflower and brie cheese and the combination sounded amazing! And I was not sorry.
Cauliflower brie gratin is incredibly tasty, creamy, and has a soft, potato like texture. And it also pairs very well with steaks.
Time: 1 hour
1 cup Whole Milk
2 Bay Leaves
1 spring Fresh Thyme
1 Garlic Clove
¼ cup All Purpose Flour
1 oz Unsalted Butter
2 oz Brie Cheese
½ teaspoon Ground Nutmeg
1 lbs Cauliflower
Salt & Pepper, to taste
- Mince the garlic, remove the rind off the brie and cut the cauliflower into small florets.
- In a small pot, bring together the milk, the bay leaves, the thyme and the garlic, and simmer for 15 minutes. Remove from heat. We’ll need the mixture on step 4.
- Preheat oven to 375°F/190°C.
- In a medium pot over medium heat, melt the butter. Then, add the flour and mix to form a paste. Using a strainer, slowly add the simmered milk, stirring constantly. Add the brie and the nutmeg and mix well. Mix in the cauliflower until it’s well coated.
- Finally, season with salt & pepper and spoon into an oven-safe dish. Throw it in the oven for 40-50 minutes, until cauliflower is soft and to your liking.
Did you enjoy our Cauliflower Brie Gratin recipe? Questions, comments or concerns? Leave us a note below or contact us, we’d love to hear from you!