50min 4 ppl
Cauliflower Orloff with Mushroom Duxelles and Gruyère
110 minutes
4 people
Hardover 60 min or 12+ steps
110 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 24g
Carbs 28g
Fats 34g
About this dish
Roasted rather than boiled cauliflower gives this grand French gratin its backbone — layering it with a deeply reduced duxelles and a Gruyère-enriched Mornay sauce produces a dish with the richness and architectural drama of the classic veal Orloff, without the meat.
Allergy Info
Dairy, Gluten, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cauliflower (approx. 1.2kg)trimmed and cut into 1cm slices through the core1 large
- Chestnut Mushroomsvery finely chopped500 g
- Shallotsvery finely diced2 medium
- Garlic Clovesminced3 whole
- Fresh Thyme Leaves1 tsp
- Flat-Leaf Parsleyfinely chopped, to finish1 tbsp
Dairy & Eggs
- Unsalted Butter (for the duxelles)plus extra for greasing30 g
- Unsalted Butter (for the Mornay)45 g
- Whole Milkwarmed600 ml
- Gruyèrefinely grated, divided150 g
- Parmesanfinely grated40 g
Dried Goods
- Plain Flour45 g
Spices & Seasonings
- Freshly Grated Nutmeg0.25 tsp
- Fine Sea Saltdivided, plus more to taste1 tsp
- White Pepper, Freshly Ground0.5 tsp
Oils & Condiments
- Extra-Virgin Olive Oil2 tbsp
- Dry Sherry or Dry White Wine2 tbsp
- Dijon Mustard2 tsp
Utensils
- Large Baking Tray
- Deep Oval Gratin Dish (30cm)
- Large Skillet
- Medium Saucepan
- Whisk
- Chef's Knife
Method
1
Heat the oven to 220°C (200°C fan). Line a large baking tray with parchment and grease a deep 30cm oval gratin dish with butter. Core the cauliflower and slice it top-to-bottom into 1cm planks, keeping the core attached so the slices hold together. Finely chop the mushrooms, dice the shallots, mince the garlic, and measure all remaining ingredients before cooking begins.
Approx. 0 minutes
2
Toss the cauliflower slices with olive oil and a pinch of salt, spread in a single layer on the baking tray, and roast for 22–25 minutes until the cut surfaces are deeply golden and the edges begin to char slightly.
Approx. 23 minutes
3
While the cauliflower roasts, melt the 30g butter in a large skillet over medium-high heat until foaming. Add the mushrooms and shallots and cook, stirring occasionally, for 10–12 minutes until all moisture has evaporated and the duxelles are dark, dry and fragrant.
Approx. 11 minutes
4
Add the garlic, thyme and sherry to the duxelles and cook for 2–3 minutes, stirring constantly, until the liquid has fully absorbed. Season with salt and white pepper, remove from heat, and set aside.
Approx. 3 minutes
5
Melt the 45g butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 2 minutes until the roux turns a pale straw colour.
Approx. 2 minutes
6
Pour in the warm milk in a slow, steady stream, whisking constantly, and cook for 5–6 minutes until the sauce is thick enough to coat the back of a spoon heavily.
Approx. 6 minutes
7
Remove the Mornay from the heat. Whisk in the Dijon mustard, nutmeg, 100g of the Gruyère, and all of the Parmesan until fully melted and smooth. Season with salt and white pepper and set aside.
Approx. 0 minutes
8
Reduce the oven to 190°C (170°C fan). Spread a thin layer of Mornay across the base of the prepared gratin dish. Arrange half the roasted cauliflower slices in a single layer, spoon over all of the duxelles in an even layer, add a generous ladle of Mornay, then layer the remaining cauliflower on top.
Approx. 0 minutes
9
Pour the remaining Mornay evenly over the top, ensuring full coverage, then scatter over the remaining 50g Gruyère.
Approx. 0 minutes
10
Bake for 30–35 minutes until the top is deeply golden and bubbling vigorously at the edges. Rest for 10 minutes before serving, then scatter with chopped parsley.
Approx. 35 minutes
