This simple and smooth side dish matches faultlessly with all kinds of barbecue or roast meat, especially beef. It is so delicious even your kids will love it! And it’s healthy too – cauliflower is low in fat and high in fibers.
Preparation time: 30 minutes
700g cauliflower, cut into florets
4-5 cloves of garlic
2 tbsp whole-grain mustard
3 tbsp olive oil
60-80ml homemade vegetable stock
Preheat the oven to 180C/350F/gas 4. Blanche the cauliflower florets in salty boiling water for 2-3 minutes. I usually make it in 3 or 4 batches, as this way I don’t stop the boiling by putting in it large quantity of cold ingredients.
Once all the cauliflower florets are blanched, drain well and transfer in a bowl. Meantime mix together mustard, hot vegetable stock and olive oil. Pour the mixture over the cauliflower, add some salt and gently stir, so the mixture can cover well all the florets.
Place it in a gratin dish, add the remaining liquid and bake for about 25 minutes, stirring occasionally. If you prefer it really creamy and soft, bake it covered for the first 10 minutes, and then remove the cover.