Cauliflower Bake With Hazelnut Crunch Crust Recipe

Name: Cauliflower Bake With Hazelnut Crunch Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs heads cauliflower, trimmed and separated into florets; 1/3 cup hazelnuts, finely chopped; 1 slice of extra crunchy toast, roughly chopped; Mornay sauce; 2 tablespoons butter; 1/4 cup all-purpose flour; 2 cups milk, slightly warmed; 1/4 onion, skin removed; 1 clove; 1 bay leaf; 1 pinch salt and pepper; 1 pinch nutmeg; 7 ounces gruyere cheese, grated (can also use Comte or Parmesan)

Servings: persons

3 lbs heads cauliflower, trimmed and separated into florets
1/3 cup hazelnuts, finely chopped
1 slice of extra crunchy toast, roughly chopped
Mornay sauce
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk, slightly warmed
1/4 onion, skin removed
1 clove
1 bay leaf
1 pinch salt and pepper
1 pinch nutmeg
7 ounces gruyere cheese, grated (can also use Comte or Parmesan)

1
To begin with, steam the cauliflower in a colander fitted inside a pan. Steam for around 15 minutes so the cauliflower still has some bite left in it.
2
For the sauce, melt the butter in a medium sized pan. Add the flour and stir hard until a smooth paste is achieved.
3
Take off the heat and leave for a couple of minutes. Slowly add the milk, mixing all the time.
4
Place it back on the heat and add the clove, bay leaf and leek. Simmer for 10 minutes, constantly stirring.
5
Remove the leek, bay leaf and clove. Season with salt and pepper to taste.
6
Pre heat the oven to 350 degrees.
7
Stir the cheese into the sauce, saving a bit to sprinkle on top. Mix the cauliflower into the sauce and give it a good stir. Pour into a baking tin.
8
Sprinkle on the remaining cheese and top with the crushed hazelnuts and broken up pieces of toast.
9
Bake for 20 minutes and then place under the broiler for a few minutes to get a golden and bubbling crust.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs heads cauliflower, trimmed and separated into florets, 1/3 cup hazelnuts, finely chopped, 1 slice of extra crunchy toast, roughly chopped, Mornay sauce, and more.

Yes, Cauliflower Bake With Hazelnut Crunch Crust falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Bake With Hazelnut Crunch Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions