Cauliflower Gratin / Gratin de chou-fleur. A creamy, cheesy, with a hint of spice white béchamel sauce, covers florets of in-season boiled cauliflower. Topped with more cheese and baked until golden.
As many of the dishes I’ve cooked recently, this cauliflower gratin was introduced to me by my Algerian mother-in-law.
As we all know, the French ruled Algeria for many years. Leaving not only the language but also their culinary stamp on the country.
This is only one among many dishes that have been adopted or adapted to the Algerian palate.
Mother-in-law never follows a strict recipe when making gratin. Often she will boil lots of cauliflower, fry some (recipe coming soon) and what’s leftover will get stored away in the fridge.