Creamy bake with kohlrabi, brioche and bay leaf

• whole milk↗750ml ml
• bay leaf↗3
• cauliflower↗1 large

  (about 750g), cut into pieces, leaves included

• butter↗75g g
• plain flour↗75g g
• heavy cream75ml ml
• nutmeg↗тертого
• Dijon mustard↗2 tsp tsp
• parmesan↗75g g

  or vegetarian alternative

• brioche↗50g g

  cut into 1 cm cubes

Step-by-step instructions

1. 1

   Heat the milk and bay leaf in a saucepan over low heat for a few minutes. When it begins to steam, turn off the heat and let it steep for 10 minutes. Meanwhile, place the cauliflower in another pot, cover with hot water and cook for 2‑3 minutes until tender. Drain and leave in a colander to steam.

2. 2

   Melt the butter in a saucepan with the cauliflower (no need to wash it) over medium heat. Add the flour and cook for a minute‑two, stirring constantly to form a sandy paste. Add a ladle of the warm milk mixture, stirring until smooth. Continue to gradually pour in the milk, stirring well until you obtain a smooth sauce. Add the cream, grated nutmeg, Dijon mustard and half the cheese. Season to taste.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6, if cooking immediately. Place the cauliflower in a baking dish (we used 20 × 30 cm), arranging the leaves so they slightly protrude to become crisp. Pour over the sauce, ensuring the cauliflower is fully covered. Sprinkle with the brioche cubes and the remaining cheese. It can be stored in the fridge for up to two days. Bake for 25‑30 minutes until golden.