Kembang Kol Panggang (Cauliflower Gratin)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1.2 kg Kembang kol, 2 Telur-kocok, ¼ st Pala bubuk

• 2 sm Krim asam, 1 st Thyme kering, 70 gr Mentega

• 175 gr Keju Cheddar/Gouda serut, 1 st Cabai bubuk

• 70 gr Terigu serba guna, 1 st Paprika manis bubuk

• ¼ st Lada hitam bubuk, 40 gr Panir, 2 st Garam

• 800 ml Susu/Susu evaporated, 1 st Mustar Dijon

• 200 gr Daging asap/Bacon & 2 Daun bawang-iris

• 1 sm irisan Daun lokio, 2 Cabai-iris2 (opsional)

• Air+Garam secukupnya

Cara membuat

• Potong2 kembang kol per kuntum kecil2. Rendam kembang kol di larutan air garam selama 30 menit agar bila ada kotoran/ulat/serangga, akan keluar/mati. Bilas dengan air biasa lalu tiriskan.

• Sementara itu, panaskan oven 190° C. Lelehkan mentega di pan dengan api sedang. Masukkan terigu, aduk sampai membentuk pasta lembut. Tuangi susu sedikit2, aduk terus sampai saus halus & mengental. Beri mustar & 125 gr keju, aduk hingga meleleh. Angkat dari api, bumbui dengan garam, thyme, pala & paprika bubuk. Biarkan hingga sedikit dingin lalu masukkan telur & krim asam, aduk. Tambahkan daging, daun bawang & cabai iris. Aduk rata.

• Didihkan air di kukusan. Kukus kembang kol ± 5-7 menit (sampai kuntum2 empuk). Angkat & bilas dng air dingin, tiriskan. Campurkan kembang kol ke saus. Aduk2 hingga seluruh kuntum terlapis saus.

• Aduk 50 gr keju, cabai bubuk, lada hitam & panir, sisihkan. Olesi loyang 23X33-cm dng mentega. Masukkan adonan ke dalam loyang, membentuk satu lapisan (jangan terlalu saling menumpuk). Panggang selama 15 menit. Taburi permukaannya dengan campuran panir-keju. Panggang lagi selama 10 menit (sampai adonan kuning kecokelatan). Angkat dari oven, taburi dengan daun lokio. Hidangkan panas2.

Ingredients

• 1.2 kg Cauliflower, 40 gr Breadcrumbs, Water+Salt

• ¼ tsp ground Nutmeg, 70 gr Butter, 2 Eggs-beaten

• ¼ tsp ground Black pepper, 2 Green onions-sliced

• 1 tbsp sliced Chives, 1 tsp Sweet paprika powder

• 1 tsp Cayenne pepper powder, 2 tbsp Sour cream

• 800 ml Milk/Evaporated milk, 1 tsp dried Thyme

• 200 gr Smoked beef/bacon-sliced, 2 tsp Salt

• 70 gr All-purpose flour, 1 tsp Dijon mustard

• 175 gr shredded Cheddar/Gouda cheese

• 2 Chilies-sliced (optional)

Directions

• Core & cut the cauliflower into small florets. Soak cauliflower in water+salt mixture for 30 minutes in order to remove & kill any unintended protein sources (such as worms/insect) & dirt. Rinse & then drain it.

• Meanwhile, preheat oven to 190° C. Melt butter in a saucepan over medium heat; whisk in flour until it forms a smooth paste. Gradually add in milk; whisk constantly & cook until the sauce smooth & thickens. Add in mustard & 125 gr cheese; stir until it melts. Remove from the heat; season with the salt, thyme, paprika powder & nutmeg. Let it cool slightly & then stir in eggs & sour cream. Fold in sliced meat, chilie slices & green onion.

• Bring water in a steamer to a boil. Steam the cauliflower for 5-7 minutes (until the florets are just tender). Rinse cauliflower in cold water & then drain. Put cauliflower into the sauce mixture. Toss the florets to make sure they are thoroughly coated with the sauce.

• Mix 50 gr cheese, cayenne pepper, ground pepper & breadcrumbs; set it aside. Grease a 23X33-cm baking dish. Transfer the mixture into the baking dish, in a single layer. Bake for ~ 15 minutes. Sprinkle the breadcrumbs mixture over the surface. Bake again for ~ 10 minutes or until the gratin is golden brown. Remove from the oven & sprinkle with chives slices. Serve while it is still hot/warm.

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