Recipe of the week | Cauliflower gratinated with parmesan, anchovies and lemon, garnished with arugula and croutons

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

Posted at 11:00 a.m.

For 4 people

Ingredients

• 900 g of cauliflower in large florets (the equivalent of 1 large cauliflower)
• Drizzle of canola oil
• Salt and pepper, to taste
• 160 g marinated white anchovies, cut into quarters
• Zest of 1/2 lemon
• A few thyme leaves
• 120 g grated parmesan

Ingredients for arugula

• 2 large handfuls of arugula
• Drizzle of olive oil
• Drizzle of sherry vinegar
• Salt and pepper, to taste

Ingredients for béchamel

• 500 ml of milk
• 30g butter
• 30 g of flour
• 1 pinch of cayenne
• Salt and pepper, to taste

Ingredients for croutons

• 3 slices of country bread cut into small cubes
• 90g butter
• Salt and pepper, to taste

Preparation

• 1. Melt the butter in a small pan, add the diced bread and cook the croutons over low heat, stirring frequently. Season. When the croutons are golden, pour into a small sieve and cool.
• 2. Preheat the oven to “Broil”. Place the cauliflower on a baking sheet, brush with canola oil, salt and pepper. Cook for 10 minutes on the top rack. Reduce oven temperature to 230°C (450°F).
• 3. For the béchamel, heat the milk in a small saucepan with the salt, pepper and cayenne. In another small saucepan, melt the butter, add the flour and pour in the hot milk, whisking vigorously. Cook for 8 minutes.
• 4. Transfer the cauliflower to a baking dish, garnish with the anchovies, lemon zest, thyme leaves, béchamel and parmesan.
• 5. Bake for 15 minutes.
• 6. Mix the arugula with its seasonings. Place the arugula and croutons on the cauliflower.

Source: recipe from Adèle Prud’homme, formerly of Comptoir Sainte-Cécile.

Published on lapresse.ca on January 2, 2019.