Remove the green leaves and separate the cauliflower florets. Rinse well in cold water. Boil the cauliflower florets in a large saucepan for 12 minutes.
Preheat the oven to 210 °C.
While the cauliflower is cooking, prepare the béchamel sauce.
Melt the butter slowly, add the flower and whisk together. Simmer for about two minutes, stirring constantly. Do not allow the flour to burn.
Add all the cold milk to the pan. Stirring continuously, simmer until the mixture becomes smooth and glossy.
Once the sauce is bubbling, simmer for a further 3-4 minutes. Season with salt, pepper and nutmeg. Add half the Comté.
When the cauliflower is cooked, drain well and put in an ovenproof dish. Pour over the béchamel and sprinkle with the rest of the Comté.
Bake the gratin for 20 minutes in the oven until the cheese has melted.
Serve garnished with nuts. A fresh green salad with honey and mustard vinaigrette would go well with this.
Enjoy your meal!
Recipe: Carole Schiltz