Algerian cuisine - Ramadan
Cauliflower Gratin with Sauce
Salem Hello
Our dishes are a sure bet, comforting and full of memories. When I was young, I was never fussy - on the contrary, I ate everything and I don't remember ever being bothered by the smell of cooking.
Unlike us and our current homes, I grew up in big houses. Perhaps space diminishes the power of odors. Anyway, all that to say that my children don't like this vegetable and that's a shame. They don't know what to lose.
Cauliflower Gratin
I love cauliflower and can eat it in any sauce. Today I'm presenting a modernized cauliflower tagine in the form of mini gratins.
I haven't invented anything, it's just a new way that's been proposed on social networks and culinary groups for a few years now. It's about time I brought it to you.
Ingredients for the sauce :
Pieces of veal or other meat
1 drizzle oil
1 tbsp butter
1 onion
3 cloves garlic
1 tsp ras el hanout
1/2 tsp turmeric
1/2 tsp cumin
Parsley
Salt
Pepper
Poultry stock
1 handful chickpeas
1 lemon
Ingredients for the mini gratins :
1 small or medium cauliflower head
3 eggs
3 tbsp homemade breadcrumbs
1 tsp cumin
1 tsp ras el hanout for sauce board
1 dab fresh ginger
fresh or dried parsley
4 cloves garlic or 1/2 tsp garlic powder
Salt
Pepper
Preparation:
1- Start by preparing the sauce. Heat the oil and butter in a casserole dish and sear the pieces of veal on both sides, then add the chopped onion and season with salt and pepper, not forgetting to stir.
2- Add spices, parsley and deglaze with hot stock or, failing that, boiling water. Bring to the boil, lower the heat, add the chickpeas and cook, covered.
3- Meanwhile, clean the cauliflower and remove the florets. Rinse well, then place in a bath of salted water. Add a few bay leaves, lemon slices and 2-3 whole garlic cloves.
4- Bring to the boil, starting the cooking process cold. Plunge the florets into cold water and cook for 5 to 10 minutes. Drain and mash in a fine sieve to remove all the water.
5- Place the cauliflower purée in a large bowl, add the spices, chopped parsley and breadcrumbs, season with salt and pepper and add the eggs. Mix to a smooth consistency. Spoon into baba molds or similar and bake at 200°C for 15-20 minutes.
6- Make sure you have enough sauce, as the cabbage absorbs a lot. Once everything is ready and the meat is cooked through. Arrange the mini gratins, drizzle generously with sauce and place the pieces of meat on top. Garnish with parsley and lemon.
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