Cauliflower and Tomato Gratin with Jamco Fig Dressing
A simple recipe and easy-to-follow
Cook: 35 mns
1 head of cauliflower
150g of grated Gruyère cheese
1 pinch of nutmeg
20cl single cream
Salt & pepper
3 garlic cloves, pressed
1 small red onion, finely chopped
Flat-leaf parsley, finely chopped
8 cherry tomatoes, sliced
1 tablespoon of olive oil
1/2 cup freshly grated Parmesan
Ingrédients for Jamco fig dressing
1 tablespoon of Jamco fig spread
2 spoons of olive oil
1 clove garlic
½ lemon juice
Cut the cauliflower into small florets and wash them.
Cook the florets in a large pan of salty boiling water for 5 to 8 minutes. Drain
In a large pan heat on medium heat olive oil. Add the onion, garlic and some parsley. Cook for 5 minutes or until tender, stirring frequently with a wooden spoon. Add the drain florets and mix all ingredients with a wooden spoon.
The béchamel sauce: Melt the butter and add the flour while stirring. Add the cold milk & cream always stirring. Bring to the boil stirring constantly until the mixture thickens.
Turn off the heat; add 50g of grated Gruyère cheese, parmesan, chopped parsley, a pinch of nutmeg, salt and pepper.
In a gratin dish, place the florets. Pour the béchamel sauce. Place the sliced tomatoes and finally the remaining grated Gruyère cheese.
Bake for about 30 minutes, until the top is browned.
Serve hot and drizzle some Jamco fig dressing.
Voilà, Bon appétit!!