Cauliflower and yellow beet gratin

 Cooking 45 minutes
 Preparation 20 minutes
 4 servings


1 cauliflower
½ pack (142 g) of Champêtre yellow beetroot cubes
400 ml (1 ½ cup) of milk
25 g (1 tbsp and 2 tsp) of butter
25 g (1 tbsp and 2 tsp) of white flour
1 pinch of grated nutmeg
30 g (2 tbsp.) of chopped parsley
30 g (2 tbsp.) of emmental
Salt and pepper



  1. Preheat the oven to 400oF.
  2. Cut the cauliflower into florets and steam them for 20 minutes.
  3. Meanwhile, melt the butter in a pot, add the flour and whisk constantly for 3 to 5 minutes.
  4. While continuing to whisk, gradually add the milk and thicken over low heat. Add salt, pepper and nutmeg.
  5. In a bowl, roughly mash the cauliflower with a fork. Add the yellow beet cubes and parsley. Pour the béchamel over the cauliflower mixture and mix gently.
  6. Divide the preparation into 4 individual ovenproof dishes, sprinkle with grated cheese and bake for 20 minutes.
  7. Serve immediately.

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